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Chuba Cassava Chips. Available Flavour Variants Barbeque, Chili Balado, Green Balado. Packing size 60gr contain 30pcs, and 140gr contain 16pcs. Product is Manufactured by PT. Sentral Multirasa Utama.
SPECIFICATIONS Starch: 70% min Moisture: 14,5% max Raw fibre: 5% max Foreign matter including sand/silica: 3% max Ash: 0.2% min Heavy element content: Conforming to international standards PACKING In bulk PP bag Jumbo bag
Moisture content: 15%max Starch: 70%min Fibre: 5 % max Sand silica: 3% Admixture: 2% max SO2: 0.03gr/kg max Packing: PP bag in bulk in vessel or container Free from mould and alive insects, chemical
Dried cassava chips are a versatile and nutrient-rich product derived from fresh cassava roots. They are used in various industries, including food processing, starch production, and as a nutritious feed for livestock. Our dried cassava slices are meticulously processed to ensure they meet the highest quality standards. Uses - Food Processing: Used to produce cassava flour and other food products. - Starch Production: A key raw material for producing tapioca starch. - Animal Feed: Provides a nutritious and energy-rich feed for livestock. - Industrial Use: Used in various industrial applications due to its high starch content. Production Process 1. Harvest: Select fresh cassava roots that meet quality standards. 2. Preparation: Wash and remove impurities. 3. Slicing: Slice cassava roots into uniform chips. 4. Drying: Use modern industrial drying methods to retain nutritional value and extend shelf life. 5. Packaging: Pack according to different specifications to meet market needs. Product Characteristics - Origin: Vietnam - Humidity: &12% - Quality: Free from impurities, no preservatives used.
Indonesia is very big plantation of Cassava and many place in different province, we are processing Cassava Chips Dried (Slice), we doing processing by cutting machine and also by human traditional cutting, to make drying we do is 2 system, the first by SUN Drying and second by oven machine drying. We do processing Cassava Chips/Slice some variants for animal feed and human consumption for process like Tapioca, etc. We can supply you according to your requirement regularly and for longtime, waiting your inquiry.
Cassava is a vegetable or root tuber from South America. Cassava is the main source of calories and carbohydrates, generally consumed by people in developing countries. In Indonesia, cassava is usually processed by steaming, meeting into a compote mixture, mashed into flour, grated into combro or misro, pounded into getuk, or fried into cassava chips. One important note is that cassava must be cooked before eating. Because raw cassava contains poison. Consuming 100 grams of boiled cassava contains 112 calories of which 98 percent comes from carbohydrates and 2 percent from protein and fat. In 100 grams of boiled cassava there are 27 grams of carbohydrates, 1 gram of fiber, 5 percent phosphorus, 2 percent calcium, 2 percent riboflavin. Boiled cassava also contains a small amount of iron, vitamin C, and niacin. Illustration of cassava. Dock. Shutterstock That's just boiled cassava which is simple in processing. If you consume cassava chips, then the calories are certainly higher because they are processed with additional cooking oil and salt. So how to consume cassava that is safe and healthy? First, don't overeat cassava. Just eat about 60 grams of processed cassava in a day and it is perfectly cooked. When processing cassava, make sure the skin is clean as it may contain cyanide. Soak the cassava in clean water before cooking to reduce the harmful ingredients in it. Cook cassava by boiling, steaming, or roasting it. Processing cassava by frying because it will increase calories. If in doubt processing cassava from raw form, you can use a variation of cassava flour.
Specifications: - Color: natural yellow - Process: Vacuumed - Fry - No additives, No preservative - Taste: Sweet & chip - Form: Slice & chip - Packing: in 10kgs carton, label as buyer's requirement - Brand name: 99GD - Origin: Vietnam, with a certificate of origin
Banana creepe is one of the food deversification. In the process the colour changing often happened. Its callod browning enzimatis. To avoid this problem, Na-bisulfit and Vitamin C can be used as antiocsidant. The research used Random Block Design with Trhee relications. Chemichal analysis thad used in this experiment ic: water, carbohidrate and ash content, while the organoleptic analysis ic: colour, taste, textur, aroma. Result showed that the ases of antyocsidant influence to the banana creepe taste, and the use of Vitamin C antyocidant having the hignest preferable.
Cassava root is a highly nutritious and versatile root vegetable. It is a significant source of carbohydrates and is used in various culinary applications. Our cassava roots are carefully harvested and processed to ensure they meet the highest quality standards. Uses - Culinary Ingredient: Used in a variety of dishes, including soups, stews, and as a carbohydrate staple. - Flour Production: Processed into cassava flour (tapioca flour) for baking and cooking. - Starch Production: Used to produce tapioca starch. - Animal Feed: Utilized as a nutritious feed for livestock. Production Process 1. Harvest: Select fresh cassava roots that meet quality standards. 2. Preparation: Wash and remove impurities. 3. Peeling: Peel the outer skin to reveal the white flesh. 4. Packaging: Pack according to different specifications to meet market needs. Product Characteristics - Origin: Vietnam - Freshness: Well preserved, retains long-term freshness. - Quality: Free from impurities, no preservatives used.
