Special Flours

Sorghum and Konjac Flours

In this category, you will find flours of all kinds, from Sorghum flour to Konjac flour, as well as mixtures for frying, fresh pasta mixtures, and tortilla flour. These are flours obtained from a variety of raw materials, such as Sorghum, a plant belonging to the grasses family, or Konjac, derived from an Eastern root made up of soluble fibers, which can increase the sense of fullness and is excellent for preparing the famous Konjac Shirataki.

The Properties of These Flours

Moreover, the frying mixtures are excellent as they limit oil absorption, while the mixtures for preparing fresh pasta have excellent workability and provide both cooking stability and great flavor; finally, you will find tortilla flour, obtained from the steaming of corn flour, a process that gelatinizes the starch, giving it binding properties (which this flour does not possess in its natural state).