They do not slake in contact with water and must therefore be ground to a floury fineness.
They contain a sweet floury paste ("patay"), very high in energy, that can be used for fodder or turned into flour for human consumption.
The floury baker is solitary and occurs in low densities.
Floury, or mealy (baking) potatoes have more starch (2022%) than waxy (boiling) potatoes (1618%).
One variation is the chip bap or barm, which uses a floury bap or barm cake instead of white sliced bread.
Silt usually has a floury feel when dry, and a slippery feel when wet.
The adult floury baker normally perches facing downwards and on branches of trees rather than trunks.
Taste quality is excellent with a lovely flavour and floury texture.
