Mocaf

Mocaf stands for Modified Cassava Flour, a gluten-free product derived from fermented cassava. Cassava is a starchy, woody shrub with an edible root, that is a staple food in many tropical regions worldwide.

Cassava is known as Singkong in Indonesia, or Yuca or Manioc in other parts of the world.  It is a good source of carbohydrates, fiber, and vitamins C and K and is cultivated for its ability to grow in difficult conditions.

Through a process of fermentation using lactic acid bacteria, cassava’s cellular structure is modified, resulting in a flour with physical and chemical properties similar to wheat flour but without gluten. This makes Mocaf suitable as a substitute for wheat flour in various food products, including breads, cakes, noodles, biscuits, and snack bars. It gives a significant benefit, making those food products suitable for people with celiac disease, persons with autism, diabetics, or those on a gluten-free diet.