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:
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