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Premium Bakery-Grade Cassava Flour

Product Overview

Scientific Name: Manihot esculenta Crantz 
Product Code: IM-135 | Revision: 6 | Last Updated: June 2024

Our cassava flour is a premium gluten-free alternative to wheat flour, obtained through rigorous technological processing of selected cassava roots. With its fine texture, neutral flavor, and excellent binding properties, it serves as the ideal substitute for celiac-friendly baking and culinary applications.

Key Benefits

  • 100% Gluten-Free – Certified safe for celiac disease management 
  • Neutral Flavor Profile – Seamlessly integrates into existing recipes 
  • Fine Texture – Optimized for cakes, pasta, pizzas, breads, and pastries 
  • Clean Label – No additives, preservatives, or artificial ingredients 
  • Extended Shelf Life – 24 months stability under proper storage

Technical Specifications

Physicochemical Standards

Parameter Specification Criticality Reference Standard
Starch Content ≥ 86.0% Critical (A) IN N°52/2011
Moisture ≤ 12% Critical (A) IN N°52/2011
Ash Content ≤ 1.4% Critical (A) IN N°52/2011
Crude Fiber (dry basis) ≤ 2.5% Standard IN N°52/2011
Acidity ≤ 3.0 mL NaOH 0.1N Critical (A) Internal Standard

Granulometry (Fine Grade)

Mesh Size Retention Specification
2mm sieve 100% passage required
1mm sieve ≤ 10% retention
Mesh 60 5% – 12.5% retention
Mesh 100 10% – 20% retention

Microbiological Safety

Microorganism Limit Standard
Bacillus cereus (Presumptive) < 1 × 10³ CFU/g IN N°161/2022
Salmonella Absent/25g IN N°161/2022
Escherichia coli < 1 × 10² UFC IN N°161/2022
Coliforms < 1 × 10¹ IN N°161/2022

Nutritional Information

Serving Size: 100g (5 tablespoons)

Nutrient Amount % Daily Value*
Caloric Value 353 kcal 9%
Carbohydrates 87g 15%
Proteins 1.2g 1%
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g **
Cholesterol 0mg 0%
Dietary Fiber 6.6g 13%
Sodium 12mg 0%

*Based on standard 2,000 calorie diet

Testing Frequency:

  • Critical (A): Every batch 
  • Critical (B): Monthly sampling 
  • Critical (C): Annual sampling

Quality Assurance & Certifications

Sensory Profile

  • Appearance: Extra Fine Powder 
  • Color: Pure White 
  • Odor: Characteristic (neutral) 
  • Flavor: Characteristic (neutral)

Safety Declarations

Certification Status Regulatory Reference
Gluten-Free Certified RDC No. 727/2022
Non-GMO Free Law No. 11,105/2005
Non-Irradiated Verified RDC Standards
Allergen-Free Confirmed RDC No. 26/2015 – ANVISA

Inorganic Contaminants (Heavy Metals)

Element Maximum Limit Standard
Arsenic < 0.20 mg/Kg IN N°160/2022
Cadmium < 0.10 mg/Kg IN N°160/2022
Lead < 0.10 mg/Kg IN N°160/2022

Microscopic Purity

Parameter Limit Standard
Acid-Insoluble Ash Max. 1.5% RDC N°623/2022
Dead Mites Max. 5,000/g RDC N°623/2022
Sand Max. 1.5% RDC N°623/2022

Packaging & Logistics

Available Packaging Formats

Format Weight Material
Standard Bag 25 kg Kraft paper
Bulk Bag 50 kg Raffia/Woven PP
Industrial Tote 1,000 kg Bulk container
Container Load 1,300 kg Bulk shipping

Storage Requirements

  • Temperature: Room temperature (15°C – 25°C / 59°F – 77°F) 
  • Environment: Dry, cool, covered area 
  • Protection: Weather-protected, away from direct moisture 
  • Shelf Life: 24 months from manufacturing date (when stored as directed)

Transportation Standards

Regulatory Compliance

Our cassava flour meets or exceeds the following Brazilian and international standards:

  1. IN N°52/2011 – Ministry of Agriculture: Physical-chemical parameters for cassava products 
  2. RDC No. 724/2022 – Microbiological food safety standards 
  3. IN N°161/2022 – Microbiological specifications and testing protocols 
  4. RDC No. 623/2022 – Foreign matter tolerance limits and analytical methods 
  5. RDC No. 26/2015 – Allergen labeling requirements (ANVISA) 
  6. RDC No. 727/2022 – Gluten-free certification standards

Applications

Primary Uses:

  • Gluten-free bread and pastry production 
  • Pasta and pizza dough formulations 
  • Cake and pie baking 
  • Thickening agent for sauces and soups 
  • Batter and coating preparations

Target Industries:

  • Commercial bakeries 
  • Gluten-free product manufacturers 
  • Food service and hospitality 
  • Industrial food processing 
  • Export markets requiring clean-label ingredients