SORGHUM FLOUR

Sorghum, also called coarse millet, has always been cultivated in Africa and Asia due to its resistance to drought and heat. Now it is also cultivated in Italy in Molise, Emilia Romagna and Marche.
There are different types for different uses:

energy production

preparation of glues and adhesives

animal feed

human consumption

production of sugar and molasses

The one destined to be consumed as a cereal or production of flour has a very pleasant, slightly sweet taste with notes of hazelnut, is a rich nutritional food, highly digestible and assimilated that is worth to know.

FLOUR SORGHUM IN KITCHEN

The packaged flour is milled in large grains or fine. It has a neutral aroma sometimes sweet. In recipes can replace wheat flour entirely.

COARSE GRAIN SIZE

It is used to thicken:

meatballs

stuffed

GRAIN SIZE THIN

It is used for:

thicken sauces

crumbly dough for shortbread biscuits and brisee

soft dough as pancakes and waffles

doughs mounted as cakes or donuts

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