English 
ANKO developed a high value-added Stuffed Cassava Ball Machine for a Peruvian Client
The Peruvian client is the boss of a restaurant and food factory. Our business relationship began with a compact vegetable cutting machine. As he found that ANKO's soft power in research and development as well as abundant recipes, we have become one of his consultants for solutions. The client's stuffed cassava products had been made by hand. When the demand increased to a certain amount, he was seeking a machine that provides labor saving and productivity boosting solutions. In order to ensure product quality, he came to our central kitchen in ANKO headquarters for a machine test run and face-to-face communication with our engineers regardless of the great distance. It's all for the best wrapper/filling ratio and the most appropriate recipe for automatic production.
Stuffed cassava ball
ANKO Team Research Problem Solving or Solution Delivery
How does ANKO help clients achieve their production goals with a limited budget?
ANKO's machine can be installed various sizes of filling and dough extrusion nozzles to adjust the wrapper/filling ratio. The thickness of wrapper is adjustable by the adjustment nut for slighter change and slight modification of filling can also be controlled by filling extruding speed. In order to lower the cost, the client hoped to reduce the amount of filling of each product. It's below the minimum amount of filling extruded by the standard SD-97W. For meeting the client's requirement, ANKO customized......(Please contact us to get more information)
This client flew to ANKO’s Headquarters in Taiwan to test the machine on-site
Products made with plain forming molds
ANKO tested products with different dough and filling ratios for our client
How to process cassava properly and produce perfect delicious food products?
Like rice, cassava isn't sticky after reheating. Therefore, it is crucial to pay attention to both the temperature of cassava and the machine production rate……(Please contact us to get more information)
Temperature is also a key factor that contribute to the forming of Stuffed Cassava Balls
Products form best under lukewarm temperature with slight adjustments on the machine
Food Equipment Introduction
- After dicing and cooking cassava, knead cassava with a mixer, then put it into dough hopper.
- Pre-mix ham and cheese together, then put it into filling hopper.
- Test and adjust wrapper/filling ratio.
- Start the production of stuffed cassava products. SD-97W automatically wraps filling in cassava wrapper, then the shutter unit cuts it up into equal balls.
Place diced cassava into the commercial mixer
Place chopped ham and cheese with the cassava and mix well
The machine automatically forms the mixture into Stuffed Cassava Balls
How to prevent highly viscous cassava mixtures from sticking to the machine during the operation process?
In order to avoid sticking, our engineers elaborately designed the food contact surfaces of the forming system as less as possible. Only the shutter unit contacted food briefly. Although there was no doubt that the structure of the shutter unit had a significant impact on production, the shutter speed was the key to success. The perfect and pleasing products were formed between the closing and opening of the shutter. Moreover, for stickier food production such as mochi, the plate for collecting finished products is coated with Teflon and dusted with some flour. Also, using the plate, instead of conveyor, can prevent flour from scattering on the ground.
Cassava becomes highly viscous after mixing
A rotating plate can be used for producing products with highly viscous ingredients
How to use ANKO’s SD-97W for processing dry and wet ingredients?
SD-97W can be equipped with two kinds of filling propeller for dry and moist fillings. The one for moist filling has larger blades; the other one for dry filling has smaller blades. It is because that the moist filling is able to flow by squeezing. Conversely, squeeze makes the dry filling get stuck in the nozzle and causes motor damage.
Moreover, some ingredients of dry fillings would affect machine operation. For example, some powdery substances lump after squeezing and cause unsmooth feeding. For another example, fine sugar in dessert ingredients melts over heat generated from the squeezing process, which makes the filling become sticky and get stuck in the nozzle. With our years of experiences, we would suggest replacing fine sugar with coarse sugar. ANKO can always find solutions depending on the characteristics of food to maintain high productive efficiency without sacrificing the taste of food.
ANKO’s SD-97W is suitable for processing a wide range of ingredients such as dried custard filling
It can also process thick chocolate filling
As well as a savory filling with diced bamboo
- Solution Proposal
ANKO's Customized Services to Meet Your Production Needs
ANKO did
When you inquire about a food machine from ANKO, you have the option for machine trial testing. At ANKO, we always encourage our clients to bring their recipes or even their original ingredients for a production trial run. Using our food machines and a fully-equipped “Food Lab”, we can cook the final products to ensure they match the original flavor. Our food experts can assist with recipe optimization and resolve any food product-related issues.
ANKO can help you more
In this particular case, ANKO not only offers the Automatic Stuffed Cassava Ball Machine but also can provide a comprehensive One-stop Production Solution. This solution includes a cutting machine, mixer, filling and forming machine, fryer, and packaging machine. It significantly increases production capacity and efficiently processes a large quantity of cassava into valuable food products.
For more information, please click Learn More or fill out the inquiry form below.
- Machines
-
SD-97W
SD-97W Automatic Encrusting and Forming Machine is designed to produce stuffed food products. The shutter unit divides stuffed dough into small or large products, from a minimum of 10 g to a maximum of 70 g. Shutters are available for patterned or non-patterned or other special shapes and easy for changing. In this specific case, the client installed the non-patterned shutter unit to cut cassava products, which are stuffed with ham and cheese, into round or bar shapes as required.
Being a pioneer in the automated food machine industry, ANKO launched the Internet of Things (IoT) System, using AI to integrate our automatic food production lines. All the data from SD-97W is collected onto ANKO's Dashboard. This Dashboard provides the machine's current operational status, including "Digital Production Management" services. It also displays real-time on-site production status, including data such as daily production volume, material waste, and issue reports to the remote monitors.
- Video
How does ANKO’s machines process highly viscous food ingredients? – Arancini is a type of deep-fried rice ball stuffed with minced meat or cheese. Compared arancini with stuffed cassava ball, both wrappers contain high moisture and are sticky. With SD-97W Automatic Encrusting and Forming Machine, simply put well-mixed filling and wrapper materials in, it can automatically produce products. The multifunction machine can make not only arancini and stuffed cassava ball but also food products with high stickiness such as mochi, sticky rice ball, etc.
- Country
Peru
Peru Ethnic Food Machine And Food Processing Equipment Solutions
ANKO provides our clients in Peru with advanced automated food production technology for making Stuffed Cassava Balls. We also offer integrated solutions for popular foods such as Empanadas, Tapioca Pearls, Shumai, and more. Our professional team assists clients with a smooth transition from manual to automated manufacturing to enhance their production efficiency and consistency.Every ANKO success story showcases how we support our clients in their automated manufacturing food business, from food preparation and machine procurement to production line design to troubleshooting and after-sales service.Please feel free to click on the following successful case studies to discover how we can work together to optimize your food production.
- Category
- Food Culture
Like potato, cassava (aka. yuca) is cultivated for its edible starchy tuberous root as staple food or thickener. It grows in tropical regions and is the staple food crop in South America while potato usually distributes in dry and cold regions. Due to their growing environments, many potato-based dishes become cassava-based in tropical regions. The stuffed cassava ball is one of typical examples, showing that the food culture can be influenced by climate. This food product, similar to croquette, is made of diced ham and cheese but wrapped with mashed cassava, instead of mashed potato. Cassava brings a starchy and fibrous mouthfeel, whereas the taste of potato is fluffy and soft.
- Handmade Recipe
-
Food Ingredient
Cassava/Butter/Egg/Salt/Sugar/Oil/Ham/Cheese
How to make
(1) Peel and boil cassava until soft. (2) Drain the cassava and remove fibers from the center. (3) Mash cassava, add butter, egg, salt, and sugar, then well mix them together. (4) Take a ball of cassava mixture and press it with the palms of the hands into flat. (5) Place a cube of cheese and some ham dices in the center. (6) Wrap them and form into long shape like a roll. (7) Heat oil in a pan, cook stuffed cassava over medium heat until brown.
- Downloads
Food Processing Equipment Solutions
View our new food processing machine and turnkey solutions
