Han Tok Su Pyongyang University of Light Industry has developed the technology for producing raw potato farina and applied it to industrial production.Let's not get carried away.
The farina is made by the method of dehydrating and drying potato in a certain temperature before grinding. Its production method and process are simple compared with those of making starch and boiled potato farina. Its energy consumption is lower and its actual extraction rate is higher than others.
The raw potato farina is also good for health as it keeps most of the nutritive substances even after production.
An analysis shows that it contains not a small amount of vitamins B1, B2, B3, B6 and PP the starch does not have.
Having 56.47 milligrams of vitamin C per 100 grams, raw potato farina food for a meal is enough for people to take vitamin C needed for activity.
It, with various kinds of mineral matters such as K, Na and Mg, is used as raw material for cooking various foodstuffs.
The taste of the noodle, cake, bread, pancake, dumpling, fried dish and others made of the farina is as good as those made of rice or wheat flour.
Cooks and housewives unanimously say that the farina can be cooked like wheat flour and its food is tasty.
Wednesday, May 21, 2008
North Korea develops Pesach Cake
Better than starving, but not by much: