Jerusalem artichoke flour

Homogeneous powder of Jerusalem artichoke tubers, color from light gray to light beige, the smell is pleasant, characteristic; mass fraction of moisture - no more than 10%. Has a smell, vaguely reminiscent of vegetable oil. Insoluble in water. Sweet to taste. In acid-thermal conditions, inulin passes into fructose (it is hydrolyzed), and the powder becomes even more sweet. Grind size: from 20-30 mm (chips) to 0.3 mm; Before grinding, Jerusalem artichoke is cut into chips, which darken to a dark brown color when dried. Dark blotches in the powder are not sand or dirt, but vegetable fibers, not ground chips of chips. Completely ready to eat.