Tapioca flour has a wide range of uses, especially in the food industry, such as the production of bread, biscuits, beer, beverages, etc. As a major importer of cassava flour, it is very important to check the quality of imported cassava flour. What makes tapioca flour good? What are the quality standards for cassava flour? Generally speaking, the quality standards of cassava flour mainly include moisture content, fiber content, crude ash content, starch content, color, taste and odor, microbial standards and other aspects. However, the parameters of these quality standards may vary depending on the intended use and regional regulations. The quality standards for cassava flour are as follows:
tapioca
Moisture content: The quality standards for cassava flour have a specified maximum moisture content to ensure its stability and prevent microbial growth. The acceptable moisture content can vary, but is usually less than 13%.
Fiber content: The fiber content of high-quality standard tapioca flour should be in the range of 1%-4%. Too much fiber can affect the texture and function of the flour, while too little fiber may indicate over-processing or poor raw material quality.
tapioca
Crude ash: The quality standard for cassava flour requires a low crude ash content to ensure that it meets the required purity standards. Generally, tapioca flour with a crude ash content of less than 3% is considered to be of high quality. Too high a crude ash content in tapioca flour can affect its function and shelf life. Higher levels of ash can affect the quality of the final product by causing the flour to darken, increase bitterness, and reduce its ability to absorb water.
Cassava flour equipment
Starch content: High-quality tapioca flour usually has a high starch content. Generally, tapioca flour with a starch content of more than 60% is considered good. The starch content directly affects the functional properties of tapioca flour. Higher starch content contributes to better binding capacity, texture development, and thickening capacity. In addition, it affects the color and taste of the final product.