One of the most comprehensive grain with a delicate sweet taste with notes of corn or nuts, such as corn surprises us with its colors:
- black millet, very popular in China where it is leading a traditional dessert the “feeds”
- bicolour millet, grown in arid climate is not very present in Europe. The chromosomes are grayish with black lines
- red millet or ragi used mainly in Ethiopia, Eritrea, Pakistan, India, China
- the greenish millet has very small seeds
- yellow millet, seeds have very hard and is suitable for cultivation in arid climates
- white millet, the most widespread in Italy and Europe, has black seeds whitish or yellowish.
FLOUR MILE IN KITCHEN
The market is clearly obtained by grinding millet hulled, dark or obtained by grinding the brown millet wild intact with the outside. It has a sweet taste that allows the reduction of sugars in the dough.
Its percentage on other flour varies depending on the type of preparation:
⇒ in the leavened dough to avoid a tiring leavening should not exceed the proportion of 1/3 on the weight of flour
⇒ in the leavened dough with baking powder and baked in a mold can reach 50% ratio on the weight of flour
⇒ in the crumbly dough may exceed the 50% ratio of the weight of other flours
⇒ in the unleavened dough as flat breads or tortillas can be used as the only flour
⇒ in the preparation of dumplings can safely completely replace wheat flour because it does not have a predominant flavor
⇒ with the sole millet flour you can also prepare a good soft polenta: cooking it in boiling water (equivalent to 5 times its volume) for about 20 minutes, stirring from time to time the mixture until it is completely dry.