The "cassava flour" is obtained by grating or "grageage" of root of Cassava peeled. Grated pulp is soaked and strongly pressed to extract its toxic juice then rinsed again.
After they let it dry and then sieved to obtain Cassava flour.
If you want to know more about the production of cassava or cassava flour, visit the Case à Manioc in Lorrain.
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