Locally baked cassava flour, particularly High-Quality Cassava Flour (HQCF), is a cost-effective, gluten-free substitute that can replace up to 30% of wheat in commercial bread recipes. It lowers production costs, provides a stable market for local farmers, and helps reduce reliance on imported wheat.
The Production Process
To produce HQCF that is suitable for baking, the process must be done quickly and hygienically to avoid fermentation, off-odors, or discoloration.
- Harvesting & Selection: Choose fresh, healthy, and mature cassava roots (harvested within 24–48 hours of processing).
