Question 1

What is high quality cassava flour?

Accepted Answer

Cassava flour is made from the whole root of the cassava plant. The cassava used is unfermented and processed within 24 hours of harvest. It has a neutral flavor and is gluten-free, grain-free and nut-free.

Question 2

How can I use cassava flour in baking?

Accepted Answer

Cassava flour can replace wheat flour in most recipes. It’s ideal for baking bread, cakes, muffins and more.

Question 3

Is your cassava flour organic?

Accepted Answer

Yes, our cassava flour comes from our organic farm in Cameroon, following strict agricultural practices, free from artificial chemicals and pesticides. We are organically certified by Ecocert.

Question 4

Can I make bread with cassava flour?

Accepted Answer

Yes, you can definitely make bread with cassava flour. Cassava flour does not contain gluten, so making bread with it will give a different texture and flavor than traditional wheat-based bread. Gluten gives elasticity and structure to bread. So when using gluten-free flours like cassava, additional ingredients or binders may be needed to achieve the desired texture.

Question 5

Where is your farm located?

Accepted Answer

Our farm is located in the central region of Cameroon.

Question 6

What is the shelf life of your cassava flour?

Accepted Answer

Our cassava flour has a shelf life of 2 years, when stored in a cool and dry place.

Question 7

Is cassava flour safe for those with nut allergies?

Accepted Answer

Yes, cassava flour is nut-free and is suitable for individuals with nut allergies.

Question 8

Does cassava flour have any nutritional benefits?

Accepted Answer

Yes, cassava flour is rich in dietary fiber, vitamins, and minerals. It’s also low in fat and has a lower glycemic index.

Question 9

Can I use cassava flour for cooking?

Accepted Answer

Absolutely! Cassava flour can be used as a thickening agent in soups and sauces.

Thank You for Your Enquiry!

YAKÉVA

High quality products from Cameroon, to nourish communities far and wide.

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