They do not slake in contact with water and must therefore be ground to a floury fineness.
The fruit pulp is floury in texture, and surrounds the single seed.
One variation is the chip bap or barm, which uses a floury bap or barm cake instead of white sliced bread.
They are quite floury and starchy.
Corned powder also retained the advantage of low moisture absorption, as even tiny grains still had much less surface area to attract water than a floury powder.
They contain a sweet floury paste ("patay"), very high in energy, that can be used for fodder or turned into flour for human consumption.
Silt usually has a floury feel when dry, and a slippery feel when wet.
Taste quality is excellent with a lovely flavour and floury texture.
