Fufu Machine
Fufu Process Description and Flowchart:
Fufu (variants of the name include foofoo, fufuo, foufou) is a staple food with deep roots in Ghana's history and common in many countries of West Africa and the Caribbean. It is often made with cassava flour. Other flours, such as semolina, maize flour or mashed plantains may take the place of cassava flour. Fufu served alongside soup, usually, groundnut soup is a national dish of Ghana.
Goodway focuses on providing solutions of fufu making machine and cassava fufu processing production line since 1991.
Multiple distinct operations are required in fufu processing: washing, peeling, chipping, fermenting, grating, pressing, breaking & sifting, fufu drying, milling, and packaging.
We provide below a brief description of the main steps of the fufu production process.
Cleaning and Washing Cassava Roots
Wash the fresh cassava roots in clean water to remove the surface mud and sand. It's the first step of the fufu process and very important for the quality of final
Fufu machine(foofoo).
Peeling Cassava Roots
Peeling Cassava Roots
Peel the washed cassava roots to remove the outer brown skin and inner thick cream layer. The water source should be checked regularly to ensure it is not dirty or contaminated.
Cutting Cassava Roots into Cassava Chips
Cutting Cassava Roots into Cassava Chips
Cut the peeled cassava roots into chips by the high speed rotating circular cutter blade, then cut the chips into strips by the cross cutter blade.
Fermenting Cassava Chips or Strips on the Fermentation Rack:
Fermenting Cassava Chips or Strips on the Fermentation Rack:
Collect the cassava chips or strips into a clean polythene sack and tie, then bagged cassava chips or strips can be left in the fermentation rack for one or more days before grating, allow the milky water to drain freely from the bags.
Grating Fermented Cassava Chips into Mash
Grating Fermented Cassava Chips into Mash
Load the grater with fermented cassava chips while the engine is running to grate peeled cassava chips into the mash. The grating drum and all food contact areas should be made from stainless steel.
De-watering Mash into Wet Cake
De-watering Mash into Wet Cake
Load the bags directly on to a hydraulic press. Lift and press the jack handle up and down until it becomes hard to move. Repeat the process several times each day until no more water comes out of the bag to produce a firm wet cake.
Breaking Wet Cake and Sifting Wet Cake into Grits
Breaking Wet Cake and Sifting Wet Cake into Grits
Breaking the wet cake into small pieces (grits) and remove the lumps to obtain uniform size grits(wet coarse fufu). All food contact areas should be made from stainless steel
Drying Grits into Dried Coarse Fufu
Drying Grits into Dried Coarse Fufu
Dry the grits(wet coarse fufu) into dried coarse fufu with low moisture content by the principle of heat transfer exchange.
Milling Coarse fufu into Fine fufu
Milling Coarse fufu into Fine fufu
Milling the dried coarse fufu into fine fufu with the uniform size, then pour the fufu into a plastic lining inside a woven polythene sack.
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