Sorghum Flour
Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, and is growing in popularity in America. The whole grain kernel is ground into flour that can be used for cooking and baking.
Sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.
Traditionally this flour has been used as a cereal food to create pancakes, porridges, beer and flatbreads throughout different cultures, such as jowar roti in India. In the United States it is becoming more common to use sorghum flour in baked goods. It can be added or substituted in any recipe that calls for flour like cakes, cookies, breads and muffins. While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies, or the like.
Using Sorghum in Gluten-Free Recipes
A variety of gluten-free flour mix brands contain sorghum flour blended with other Gluten Free flours, starches and leavening agents. Used alone sorghum produces dry, gritty baked goods- it needs to be used in a Gluten Free flour blend for good results.
Applications
- Confections
- Snacks
- Smart FRY Frying Flour
- Baked
Technical Specification
Specification : Sorghum Flour – Fine Grade
Chemical Parameters
| Sr. No. | Parameter | Limits |
| 1. | Moisture |
9 – 14% |
| 2. | Gluten |
Nil |
Physical Parameters : Sieve Analysis
| Sr. No. | Parameter | Limits |
| 3. | Retained on 425 µm screen |
NIL |
| 4. | Retained on 212 µm screen |
0-5% |
Microbiological Parameters
| Sr. No. | Parameter | Limits |
| 5. | Standard Plate Count |
< 100,000 per g max |
| 6. | E Coli |
10 per g max |
| 7. | Salmonella |
Not detected in 25g |
Packing available :
- 25 Kgs / 50 lbs Multiwall Valve Type Paper Bags.
- 25 Kgs Vacuum Bags.
Storage :
- Storage must be in an area that is clean, dry, cool, well ventilated, away from direct sunlight and from any oily or odorous material & toxic chemicals.
- The area must have pest control program in place to prevent rodent & insect infestation.
Specification : Sorghum Flour – Super Fine Grade.
Chemical Parameters
| Sr. No. | Parameter | Limits |
| 1. | Moisture |
12% max |
Physical Parameters : Sieve Analysis
| Sr. No. | Parameter | Limits |
| 2. | Retained on 100 mesh |
5 % max |
Microbiological Parameters
| Sr. No. | Parameter | Limits |
| 3. | Standard Plate Count |
< 100,000 per g max |
| 4. | E Coli |
10 per g max |
| 5. | Salmonella |
Not detected in 25g |
Packing available :
- 25 Kgs / 50 lbs Multiwall Valve Type Paper Bags.
- 25 Kgs Vacuum Bags.
Storage :
- Storage must be in an area that is clean, dry, cool, well ventilated, away from direct sunlight and from any oily or odorous material & toxic chemicals.
- The area must have pest control program in place to prevent rodent & insect infestation.