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La farine du manioc un subtitut de blé méconnu

L’aventure est celle de Marguerite MBA, jeune entrepreneure camerounaise qui a décidé de faire connaître ses pâtisseries à base de farine de blé non fermentée.

La farine de manioc non fermentée, ce qu’il faut savoir est que tout les sous produits de manioc connus et vulgarisés ont pour point de départ la fermentation du manioc (entre 3 et 4 jours selon la production). La farine de manioc non fermentée s’est totalement autre chose, toujours le manioc mais autrement.

Cette farine de  manioc non fermentée est sans odeur, d’un blanc pure avec une granulométrie proche de celle du blé, parfaitement homogène pour finir une bonne teneur en eau, cette farine est ainsi le substitut idéal de la farine de blé.

Marguerite MBA, s’est lancée le défi de faire connaître cet atout, produit cultivé localement en cuisinant ses délicieuses pâtisseries appréciées des plus hautes sphères de notre pays, ainsi que partout en Afrique

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