Groats from starch - sago

Cereals are irreplaceable products for everyone. Someone does not like some cereals, but eats others with pleasure, but someone loves everyone without exception, but there is not a single person who does not at all eat the cooked cereals. It is a nutritious and healthy food. Each type of plant, from which raw materials for cereals are obtained, has its own characteristics and useful substances. One of the most useful is the croup of starch.

A real starch is called sago and it is made from a trunk of a palm with the same name. Sago loves the tropical climate and it is not possible to cultivate it in our regions. The peculiarity of this palm is that inside the trunk consists of pure starch, rubbing it through a sieve and getting grains of future porridge. Transportation of this substance is problematic enough, but the dried cucumber from palm starch sometimes falls on our market in special packages that retain all of its properties for a long time.

Even in the Soviet times, a barley of starch was sold in our stores. And the raw material for its production was potato or corn starch. Of course, this is not a real sago, but it is also a very useful grain. The composition of this product is exclusively starch. No special components are required at all. Thanks to the ability to store raw materials for a long time, preservatives are not added to the croup.

Croup of cornstarch (as well as from potato) requires a special approach to production. At the first stages of the development of this production mistakes were made that led to large losses of the product and raw materials, so the crock of starch was quite expensive. Now it costs as much as conventional cereals, because The technological sequence of its manufacture has been revised and brought to near perfection.

Croup of palm starch looks the same as the unreal sago: white balls, a small diameter of about 3 mm. When cooking, its volume increases by 2 or more times. The main application is cereals, bakery fillings, puddings, sometimes it is added to soups and confectionery. The peculiarity of this cereal is that it gives a density to any dish, and its tender and mild taste is absolutely universal in culinary respect.

For the preparation of artificial sago, only high quality starch is selected, which is slightly gelatinized with natural ingredients. The first kind of raw material that was used was completely from potatoes. Over time, it became possible to use cornstarch.

Modern domestic production consists of the following stages:

• Dehydration (not complete, but to a certain level);
• screening. As a result, they receive a mass called "snowflakes";
• Sunset. "Snowflakes" roll into small balls;
• sorting. Take the raw sago groats;
• Steaming. The grain is steamed so that it holds the mold well;
• Drying sago;
• Sorting the sago already in dry form to determine the variety;
• Polishing or polishing the finished sago;
• Weighing and packing.

Sago refers to dietary nutrition, but only for those who have gastrointestinal diseases. Great for baby food. It is not recommended for people with excessive body weight. The fact is that the croup of starch is quite high in calories. But for those who need strength for training - it's great food.

Among the beneficial substances that are part of this cereal, it is worth noting the vitamins E, PP and choline. Also present, but in a smaller ratio, the vitamins B, H, and A. Minerals in the composition include calcium, potassium, molybdenum, boron, phosphorus, zinc, iron, titanium, vanadium, iodine, magnesium, zirconium, copper, strontium and t .P. Of course, heavy substances are contained in acceptable and useful norms. So, the crock of starch not only sates quickly, but also nourishes many useful substances.

We wish you delicious and healthy food!