USE

UNPOLISHED MILLETS

Soak for 8-12 hours.

Grown in hot air currents these grains evolve to be relatively coarse. Soaking them for 8-12 hours gives a good softness to the boiled grains and a better nutritional value.

Sun-dry for longer storage.

If you are storing them for a longer period of time, giving them the all-natural-radiation for a few hours once a month can never go wrong.

STONE-GROUND FLOUR

Knead the dough in hot-water

If you require for your roti's or breads to be soft and fluffy, take the old-school way of kneading the dough in boiling hot water. Use a dough kneader, gloves or knead it directly in your boiling water pan. Be careful with hot water.