High-Viscosity Cassava Flour for Extrusion, Snacks, Gravies & Binders (HV100)
Product Overview & Commercial Summary
Angel Cassava Flour HV100 is a specialty high-viscosity, fine 100-mesh cassava flour engineered specifically for twin-screw snack extrusion, batters and coatings, gluten-free pasta, thick soups/gravies, frozen ready meals, and plant-based meat binders.
Standard Technical & Analytical Specifications
| Parameter | Standard Specification Value |
|---|---|
| Product SKU / Grade Name | Cassava Flour for Extrusion Snacks and Batters |
| Product Category | native flour |
| Moisture Content | ≤ 13.0% max (AOAC Official Method) |
| pH Value (10% aqueous slurry) | 5.0 – 7.0 (potentiometric) |
| Total Ash / Residue | ≤ 0.2% max |
| Standard Industrial Packaging | 25 kg (55.1 lb) multi-wall paper bags with PE moisture-barrier liner, 40 bags per heat-treated pallet (1,000 kg / MT) |
| Compliance Documents | Certificate of Analysis (COA), Technical Data Sheet (TDS), Allergen Declaration, Non-GMO Statement |
Frequently Asked Questions About Cassava Flour for Extrusion Snacks and Batters
Why is HV100 recommended as a cassava flour for extrusion?
HV100 combines high peak viscosity (strong water binding and melt elasticity in the extruder barrel) with a fine 100-mesh particle size that hydrates evenly without die blockages, producing uniform cell structure in extruded snacks and gluten-free pasta.