Konjak flour can be divided into 6 types: ordinary konjak flour, ordinary konjak flour, ordinary konjak flour, purified konjak flour, purified konjak flour and purified konjak flour.
Ordinary konjak powder: konjak powder with particle size ≤ 0.425mm (40 mesh) accounting for more than 90% is prepared by physical drying with konjak dry (including slices, strips and corners) and rapid dehydration of fresh konjak after crushing or wet processing with edible alcohol to preliminarily remove impurities such as starch.
Ordinary konjak powder: konjak powder with particle size of 0.125mm-0.425mm (120 mesh-40 mesh) accounting for more than 90% is prepared by physical drying of konjak dry (including slices, strips and corners) and rapid dehydration of fresh konjak after crushing or wet processing of edible alcohol to preliminarily remove impurities such as starch.
Ordinary konjak powder: konjak powder with particle size ≤ 0.125mm (120 mesh) accounting for more than 90% is prepared by physical drying with konjak dry (including slices, strips and corners) and rapid dehydration of fresh konjak after crushing or wet processing with edible alcohol to preliminarily remove impurities such as starch.
Purified konjak powder: fresh konjak is wet processed with edible alcohol or refined konjak powder is purified with edible alcohol to konjak powder with glucomannan content of more than 70%, and particles with particle size ≤ 0.425mm (40 mesh) account for more than 90%.
Purified konjak flour: konjak flour with a content of more than 70% of glucomannan and a particle size of 0.125mm-0.425mm (120 mesh-40 mesh) accounting for more than 90% is obtained by wet processing of fresh konjak flour with edible alcohol or purification of konjak flour with edible alcohol.
Purified konjak powder: konjak powder that contains more than 70% glucomannan and whose particle size ≤ 0.125mm (120 mesh) accounts for more than 90% is obtained by wet processing of fresh konjak with edible alcohol or purification of konjak powder with edible alcohol.
