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"Agglomeration. A process whereby flour (q.v.) at the mill is moistened in an air chamber and subjected to high turbulence that causes the wetted flour particles to stick together. Such treatment brings about an increase in the particle size of the flour and renders it more uniform, resulting in improvements in the product's flowability, dispersibility and wettability, and reduces its tendency to dusting. Agglomerized flour is also known as ""instantized flour."""