From 80% to 99%: How to Fix Your Cassava Flour Fineness for Good

Want to produce high-quality cassava flour? Fineness is a critical standard to measure. In fact, the international standard for HQCF is clearly defined: at least 95% of the powder must pass through a 60-mesh sieve.

But most cassava flour producers on the market keep getting their flour rejected – let alone meeting this standard.

So where does the problem lie? Through this video, you'll understand why your cassava flour fineness never seems to meet the mark.

The root cause usually comes down to two stages: grinding and sieving.

The grinding stage determines the initial particle size of the cassava mash – either too coarse, or over-processed into a paste. Both scenarios make subsequent sieving an uphill battle.

If the sieving equipment is too basic – think single screen deck, same mesh for every batch, no recycle loop – fineness will vary from batch to batch, and customer returns become a regular occurrence.

But here's the good news: the fix is simpler than you think. The right equipment combination can push your pass rate from 80% all the way to 99%.

Want to know how? Follow Henan Jinrui – we can provide you with a detailed solution.