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Modified Cassava Flour

Modified cassava flour is a functional flour derived from cassava roots that have undergone controlled physical, enzymatic, or chemical modification processes to enhance their performance in food applications. Designed to improve texture, stability, and processing tolerance, it offers consistent quality and functionality across a wide range of food systems.

With improved water absorption, binding capacity, and structural properties, modified cassava flour supports product consistency and performance in various food manufacturing processes. It is widely used as a versatile solution for food formulations that require enhanced functionality while maintaining a clean taste profile.

  • Bakery Products (Bread, Cake, Muffins, Cookies): provides improved structure, volume, and crumb stability, making it more suitable than tapioca flour for bakery systems. It enhances dough handling, moisture retention, and softness—especially in gluten-free and reduced-wheat formulations.
  • Gluten-Free & Clean-Label Products: functions as a functional flour replacement, offering binding, texture development, and dough stability without excessive starchiness.
  • Coating & Battering Systems: improves adhesion, coating uniformity, and crisp texture after frying or baking.
  • Processed & Restructured Foods: acts as a binder and texture stabilizer, ensuring shape retention and consistent bite.
  • Ready-to-Eat & Ready-to-Cook Products: enhances freeze–thaw stability, reheating performance, and texture consistency.
  • Sauces & Thick Food Systems Requiring Body: provides controlled viscosity and body, with improved stability under shear and heat.
ParameterResult
White degree95.9%
Water content9.47%
Total fat0.4%
Saturated fat0.2%
Carbohydrate content78.06%
Ash content0.88%
Fineness 100 mesh99.02%
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