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Low in fat, semolina is traditionally used for puddings, pasta and many varieties of Indian Sweets. Natco Fine Semolina is sifted from the finest quality freshly milled Durum Wheat and adds a delicious crunchy texture to many cakes and biscuits when baking. It also makes a wholesome alternative to bread crumbs.

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tapioca, a preparation of cassava root starch used as a food, in bread or as a thickening agent in liquid foods, notably puddings but also soups and juicy pies.

In processing, heat ruptures the starch grains, converting them to small irregular masses that are further baked into flake tapioca. A pellet form, known as pearl tapioca, is made by forcing the moist starch through sieves. Granulated tapioca, marketed in various-sized grains and sometimes called “manioca,” is produced by grinding flake tapioca. When cooked, tapioca swells into a pale, translucent jelly.

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Sago is a type of starch that's commonly extracted from a palm called Metroxylon sagu. It's mainly composed of carbs and is low in protein, fat, fiber, vitamins, and minerals. However, sago is naturally grain- and gluten-free, making it suitable for those following restricted diets.

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