₦airaland Forum

Spice Powder Processing

Spice grinding and packaging is one of the most profitable food processing business to be initiated as small and medium scale. Spice is an essential item and is considered as a tastemaker. Apart from individual spice powder like chilly, cumin, turmeric; special quality mixed spice powder processing is more profitable.

Some of the most popular items are meat spice, curry powder, chat spice etc. With changing of lifestyle and especially with changes in food habits and the increase of income level, the use of powdered spices has increased. Of late, the market for ready-to-mix of spices has grown significantly.

A feasibility study is simply an assessment of the practicality of a proposed project plan or method. This is done by analyzing technical, economic, legal, operational and time feasibility factors.

Test Parameter Specification

Free fatty Acids(As Oleic)%. 9% Max
Moisture 0.1%
Colour: 1 love bonds cell 4 Red - 40 yellow Max
Peroxide Value (Meg 02/kg). 5 Max
Insoluble Impurities. 0.1 max

We are Sheabutter suppliers from Kwara State. We can supply you good quality Sheabutter free from mould, appropriate fatty acid level, the right moisture content and low impurities. This is the season for Sheabutter and we have got abundant Sheabutter presently to meet your supply. We have a large quantity of Sheabutter of grade A, B and C available and can produce as much as 100 tons per monthly basis. We supply high-quality Sheabutter with lower moisture content, good fatty acid, impurities and oil content. Our price is competitive/07033097160.

Test Parameter Specification

Free fatty Acids(As Oleic)%. 9% Max
Moisture 0.1%
Colour: 1 love bonds cell 4 Red - 40 yellow Max
Peroxide Value (Meg 02/kg). 5 Max
Insoluble Impurities. 0.1 max

We are Sheabutter suppliers from Kwara State. We can supply you good quality Sheabutter free from mould, appropriate fatty acid level, the right moisture content and low impurities. This is the season for Sheabutter and we have got abundant Sheabutter presently to meet your supply. We have a large quantity of Sheabutter of grade A, B and C available and can produce as much as 100 tons per monthly basis. We supply high-quality Sheabutter with lower moisture content, good fatty acid, impurities and oil content. Our price is competitive/07033097160.

The second market for HQCF in bakery products is for use in biscuit factories as a partial replacement for soft wheat flour. Prices for soft wheat flour are lower but there is still enough margin to attract interest if HQCF can be used at 20% or higher.

Recent trials have shown that HQCF can be used at 10% in hard and soft-dough biscuits but at 20% problems were encountered with machinability and reductions in product volume. These problems are hindering uptake of HQCF by the 15 biscuit factories in Nigeria but several expressed interest in participating in trials with flour improvers to overcome the current problems.

If 20% substitution of HQCF became possible demand from the biscuit factories would require 80,000 tons of HQCF which is equivalent to 320,000 tons of fresh cassava roots.

To be continued.........

The second market for HQCF in bakery products is for use in biscuit factories as a partial replacement for soft wheat flour. Prices for soft wheat flour are lower but there is still enough margin to attract interest if HQCF can be used at 20% or higher.

Recent trials have shown that HQCF can be used at 10% in hard and soft-dough biscuits but at 20% problems were encountered with machinability and reductions in product volume. These problems are hindering uptake of HQCF by the 15 biscuit factories in Nigeria but several expressed interest in participating in trials with flour improvers to overcome the current problems.

If 20% substitution of HQCF became possible demand from the biscuit factories would require 80,000 tons of HQCF which is equivalent to 320,000 tons of fresh cassava roots.

To be continued.........

The second market for HQCF in bakery products is for use in biscuit factories as a partial replacement for soft wheat flour. Prices for soft wheat flour are lower but there is still enough margin to attract interest if HQCF can be used at 20% or higher.

Recent trials have shown that HQCF can be used at 10% in hard and soft-dough biscuits but at 20% problems were encountered with machinability and reductions in product volume. These problems are hindering uptake of HQCF by the 15 biscuit factories in Nigeria but several expressed interest in participating in trials with flour improvers to overcome the current problems.

If 20% substitution of HQCF became possible demand from the biscuit factories would require 80,000 tons of HQCF which is equivalent to 320,000 tons of fresh cassava roots.

To be continued.........

The second market for HQCF in bakery products is for use in biscuit factories as a partial replacement for soft wheat flour. Prices for soft wheat flour are lower but there is still enough margin to attract interest if HQCF can be used at 20% or higher.

Recent trials have shown that HQCF can be used at 10% in hard and soft-dough biscuits but at 20% problems were encountered with machinability and reductions in product volume. These problems are hindering uptake of HQCF by the 15 biscuit factories in Nigeria but several expressed interest in participating in trials with flour improvers to overcome the current problems.

If 20% substitution of HQCF became possible demand from the biscuit factories would require 80,000 tons of HQCF which is equivalent to 320,000 tons of fresh cassava roots.

The second market for HQCF in bakery products is for use in biscuit factories as a partial replacement for soft wheat flour. Prices for soft wheat flour are lower but there is still enough margin to attract interest if HQCF can be used at 20% or higher.

Recent trials have shown that HQCF can be used at 10% in hard and soft-dough biscuits but at 20% problems were encountered with machinability and reductions in product volume. These problems are hindering uptake of HQCF by the 15 biscuit factories in Nigeria but several expressed interest in participating in trials with flour improvers to overcome the current problems.

If 20% substitution of HQCF became possible demand from the biscuit factories would require 80,000 tons of HQCF which is equivalent to 320,000 tons of fresh cassava roots.

Just as an architect draw a building plan for its building project that guides the actual building of the project, so businesses need to produce a business plan to guide the business or enterprise.

Need a Business Plan, Feasibility Analysis, Cashflow Analysis, Digital Marketing support, reach us by Call or WhatsApp on 07033097160.

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The key market for HQCF is as a partial substitute for wheat flour in bread. Using hard wheat flour containing conventional bakery improvers, HQCF can be incorporated at levels of ~7% without adverse effects on loaf quality.

Above this level the volume of the loaf is visibly reduced and the texture of the bread has a heavy cake like texture due to the absence of gluten in HQCF. Furthermore shelf-life will reduce from 7-10 days to ~4 days due to the hygroscopic nature of HQCF that encourages mould growth.

However, bakery improvers are available in Nigeria that allow 20% incorporation of HQCF with a 7-8 day shelf-life. One of the major bakeries has launched a 20% HQCF line of products including bread, sausage rolls, cakes and cookies.

To be continued........

The key market for HQCF is as a partial substitute for wheat flour in bread. Using hard wheat flour containing conventional bakery improvers, HQCF can be incorporated at levels of ~7% without adverse effects on loaf quality.

Above this level the volume of the loaf is visibly reduced and the texture of the bread has a heavy cake like texture due to the absence of gluten in HQCF. Furthermore shelf-life will reduce from 7-10 days to ~4 days due to the hygroscopic nature of HQCF that encourages mould growth.

However, bakery improvers are available in Nigeria that allow 20% incorporation of HQCF with a 7-8 day shelf-life. One of the major bakeries has launched a 20% HQCF line of products including bread, sausage rolls, cakes and cookies.

To be continued........

The key market for HQCF is as a partial substitute for wheat flour in bread. Using hard wheat flour containing conventional bakery improvers, HQCF can be incorporated at levels of ~7% without adverse effects on loaf quality.

Above this level the volume of the loaf is visibly reduced and the texture of the bread has a heavy cake like texture due to the absence of gluten in HQCF. Furthermore shelf-life will reduce from 7-10 days to ~4 days due to the hygroscopic nature of HQCF that encourages mould growth.

However, bakery improvers are available in Nigeria that allow 20% incorporation of HQCF with a 7-8 day shelf-life. One of the major bakeries has launched a 20% HQCF line of products including bread, sausage rolls, cakes and cookies.

To be continued........

The key market for HQCF is as a partial substitute for wheat flour in bread. Using hard wheat flour containing conventional bakery improvers, HQCF can be incorporated at levels of ~7% without adverse effects on loaf quality.

Above this level the volume of the loaf is visibly reduced and the texture of the bread has a heavy cake like texture due to the absence of gluten in HQCF. Furthermore shelf-life will reduce from 7-10 days to ~4 days due to the hygroscopic nature of HQCF that encourages mould growth.

However, bakery improvers are available in Nigeria that allow 20% incorporation of HQCF with a 7-8 day shelf-life. One of the major bakeries has launched a 20% HQCF line of products including bread, sausage rolls, cakes and cookies.

To be continued........

The key market for HQCF is as a partial substitute for wheat flour in bread. Using hard wheat flour containing conventional bakery improvers, HQCF can be incorporated at levels of ~7% without adverse effects on loaf quality.

Above this level the volume of the loaf is visibly reduced and the texture of the bread has a heavy cake like texture due to the absence of gluten in HQCF. Furthermore shelf-life will reduce from 7-10 days to ~4 days due to the hygroscopic nature of HQCF that encourages mould growth.

However, bakery improvers are available in Nigeria that allow 20% incorporation of HQCF with a 7-8 day shelf-life. One of the major bakeries has launched a 20% HQCF line of products including bread, sausage rolls, cakes and cookies.

To be continued........

Shea products are made of raw Sheabutter

Shea products are made from raw Sheabutter.

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........

High Quality Cassava Flour (HQCF)

Potential market – High Quality Cassava Flour (HQCF) is prepared from peeled and grated cassava, that has been de-watered, dried to 10-12% moisture content, milled and screened to give a fine flour capable of passing through a 0.25mm sieve. HQCF typically contains >90% starch but is not pure starch as it contains a certain percentage of fibre and traces of protein and fat.

HQCF is so called to distinguish it from the many traditional cassava flours which are typically off white in colour, have a fermented smell and taste, and coarsely ground. The traditional products are not suited for use in bakery products or manufacture of paperboard adhesive.


To be continued..........