Bulk Cassava Flour
Source86’s Bulk Cassava Flour is a food-grade gluten-free flour milled from cassava root (Manihot esculenta), sourced from leading producing regions including Nigeria, Indonesia, Brazil, and Ghana. It delivers a neutral flavor profile with reliable moisture absorption, binding, and thickening performance across a wide range of commercial food manufacturing applications.
It is one of the most versatile gluten-free flours in commercial food manufacturing, valued for its clean sensory profile, fine-milled consistency, and dependable structure in wheat-free systems. It performs across bakery and gluten-free blends, sauces and gravies, coatings and batters, pasta and noodles, snacks, and frozen and ready-to-eat meals.
Source86 supplies cassava flour in multiple variants to match different formulation targets, including peeled grades (AP60 all-purpose and DM60) and an unpeeled grade that retains the root skin for higher fiber and a heartier profile, each available in organic and conventional options. Available in bulk with flexible packaging, Source86 supplies cassava flour to procurement teams, R&D departments, and food manufacturers at scale. Certifications, including Organic, Kosher, Halal, Non-GMO, and Gluten-Free, are available upon request.
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Product Data
| Scientific Name | Manihot esculenta |
|---|---|
| Common Name | Cassava Flour |
| Plant Part Used | Tuberous root |
| Available Variants | Peeled AP60 (All-Purpose) · Peeled DM60 · Unpeeled · each in Organic and Conventional |
| Certification Grade | Certified Organic (organic variants) · Conventional |
| Physical Form | Fine powder (peeled grades); slightly coarser powder (unpeeled grade) |
| Appearance | Light cream to off-white, free-flowing (peeled); light beige to tan with visible skin specks (unpeeled) |
| Odor | Virtually odorless (peeled); faint earthy aroma (unpeeled) |
| Moisture Content | Max 12% |
| Ash Content | Max 1.5% |
| Crude Fiber | Max 4% |
| Particle Size | 5% through 80 mesh (peeled) |
| pH | 5.5 – 7.0 |
| Origin Countries | Nigeria, Indonesia, Brazil, Ghana |
| Packaging Formats | 25 kg bags, 50 kg bags (custom available) |
| Shelf Life | 24 months from production date |
| Storage Conditions | Store in a cool, dry place below 25°C, away from direct sunlight and moisture |
Grade & Standardization
- Cassava flour is classified in commercial food manufacturing along two primary specification variables: whether the root is peeled before milling, and the milling grade of the finished flour. Selecting the right combination lets manufacturers match color, texture, fiber content, and functional behavior to a specific formulation target.
- Peeled grades (AP60, DM60): Produced from peeled cassava root, yielding a fine, neutral, light cream-to-white flour. Best where a clean color and mild flavor are required, gluten-free bakery, coatings, sauces, and flour blends. AP60 (All-Purpose) is positioned as a finely refined, general-purpose grade; DM60 is a fine, sieved grade often directed at coatings/breading and gluten-free blends.
- Unpeeled grade: Milled with the root skin retained, producing a slightly coarser, beige-to-tan flour with higher dietary fiber, a heartier/earthier flavor, and visible skin specks. Suited to rustic bakery, fiber-enriched formulations, and applications where a whole-root character is desired.
- Organic vs. conventional: Each grade is available certified organic or conventional, supporting both USDA Organic product lines and standard formulations.
- Finer parameters, total ash, particle-size distribution, peak viscosity, and microbiological controls are defined in the technical specification sheet and Certificate of Analysis for each grade and can be incorporated as documentation becomes available.
Certifications & Compliance
- Source86 supplies bulk cassava flour with documentation commonly required for commercial ingredient sourcing and supplier qualification. As a BRCGS AA–certified broker, Source86 supports supplier onboarding and QA review with full audit-ready documentation.
- Documentation available upon request may include: Certificates of Analysis (COAs); ingredient specifications / technical data sheets; allergen statements; country-of-origin documentation; Safety Data Sheets (SDS).
- Certifications (availability may vary by supplier, origin, and production lot): Certified Organic (organic variants) · Kosher · Halal · Non-GMO · Gluten-Free.
- For quality-assurance teams requiring additional documentation, including heavy metals testing, microbiological reports, or pesticide residue analysis, requests can be accommodated on a per-order basis. Contact our team to confirm documentation availability for your specific compliance requirements.
Production & Sourcing
Source86 sources cassava flour from established cassava-growing regions across Nigeria, Indonesia, Brazil, and Ghana. These origins are selected for their agricultural infrastructure, processing capability, and ability to support consistent, large-scale production. This multi-origin sourcing model helps stabilize supply availability and reduce exposure to seasonal disruption in any single region. Organic variants are sourced from certified organic farming operations, supporting compliance with organic standards from origin through processing.
How It’s Produced (peeled grades: AP60, DM60):
- Harvesting: Mature cassava roots are harvested, typically between 8 and 24 months after planting depending on variety and regional conditions.
- Cleaning & Peeling: Roots are washed to remove soil and debris, then peeled to expose the starch-rich interior.
- Grating & Pressing: Peeled roots are grated into pulp and pressed to remove moisture, forming a starchy cake.
- Drying: The pressed material is dried to target moisture levels.
- Milling & Sieving: The dried material is milled and sieved to a fine, uniform particle size, then checked against specification and packaged for bulk distribution.
How It’s Produced (unpeeled grade):
- Harvesting & Washing: Mature roots are harvested and thoroughly washed, but not peeled, leaving the nutrient-bearing skin intact.
- Grating: Roots are grated or finely ground, incorporating both pulp and skin.
- Drying: The mixture is dried to remove moisture while retaining fiber and nutrients.
- Milling: The dried material is milled to a slightly coarser target texture, then checked and packaged.
Harvest & Supply Availability: Cassava is a tropical staple grown across Nigeria, Indonesia, Brazil, and Ghana, where harvest typically occurs 8–24 months after planting, and roots can remain in the ground until needed. Staggered regional harvest cycles allow Source86 to maintain consistent inventory and lead times regardless of seasonal fluctuation in any single origin.
Applications
Primary flour substitute or blended with other gluten-free flours for consistent texture and structure in breads, cakes, pastries, and muffins. The unpeeled grade adds a rustic, fiber-rich character to artisanal and hearty baked goods.
Gluten-free breading and batter systems for meat, poultry, seafood, and vegetables, producing a light, crisp finish.
Natural thickening agent that builds smooth, consistent viscosity without altering flavor.
Provides binding and structural integrity in gluten-free pasta and noodle production.
Neutral base for gluten-free chips, crackers, and extruded snacks.
Maintains performance through freezing and reheating cycles.
Tortilla, flatbread, pancake, waffle, and dumpling formulations needing a clean-label gluten-free base.
Stabilizing and texturizing role in dairy alternatives and processed dairy applications.
Gluten-free, easily digestible carbohydrate base for infant and nutrition formulations.
Traditional and specialty manufacturing, particularly West African and Latin American product lines.
Physical & Functional Characteristics
- Appearance: Fine, light cream to off-white, free-flowing powder (peeled); slightly coarser, light beige to tan powder with visible skin specks (unpeeled).
- Flavor: Mild and neutral (peeled), integrating without affecting overall flavor; robust, earthy with subtle nutty notes (unpeeled).
- Aroma: Virtually odorless (peeled); faint, earthy (unpeeled).
- Texture: Smooth and finely milled (peeled); slightly coarser and more rustic (unpeeled).
- Color: Light cream to off-white (peeled); light beige to tan (unpeeled).
- Moisture Absorption: High absorption capacity supports texture development and structural integrity.
- Nutritional Composition: Primarily complex carbohydrates with naturally occurring minerals such as potassium and magnesium; the unpeeled grade carries higher dietary fiber.
- Dietary Suitability: Naturally gluten-free, vegan, vegetarian; certified organic options available; suitable for grain-free and nut-free development.
Functionality
- Thickening: Produces a smooth, consistent viscosity in sauces, soups, gravies, and prepared meals without affecting flavor.
- Binding: Supports cohesion in gluten-free doughs, baked goods, and coatings, improving structure and reducing breakage.
- Gluten Replacement: Functions as a primary or complementary gluten substitute, contributing structure and moisture retention in wheat-free systems.
- Moisture Absorption: Absorbs and retains moisture to support texture development and adhesion in coatings and batters.
- Freeze-Thaw Stability: Maintains texture and structure through freezing and reheating.
- Crisping: Contributes a crisp finish in fried and baked coating systems.
- Fiber Contribution: Adds dietary fiber in formulations using the unpeeled grade.
Benefits for Commercial Manufacturing
- Defined Grades: Peeled (AP60, DM60) and unpeeled options let manufacturers select color, texture, and fiber level aligned with formulation targets.
- Certified Organic Supply: Organic variants sourced from certified organic operations support USDA Organic product lines.
- Specification Consistency: Supplied to spec for moisture, ash, and fiber, supporting reliable QA validation and batch approval.
- Gluten-Free Base Ingredient: Functions as a core gluten-free flour across multiple applications, reducing additional inputs.
- Clean-Label Compatibility: Naturally gluten-free, non-GMO, and free from major allergens.
- Freeze-Thaw Stability: Maintains performance through freezing and reheating for frozen and RTE lines.
- Supply Continuity: Multi-origin sourcing across four producing regions supports availability and reduces single-region dependency.
- Packaging Flexibility: Bulk 25 kg and 50 kg formats with customizable options.
- Documentation Support: COAs, certification records, and QA documentation available on request to support supplier onboarding.
