Sago Flour

Sago Flour (Tepung Sagu) is a fine, white starch derived from the pith of the sago palm, predominantly sourced from the peat swamp forests of Riau and Kalimantan in Indonesia. This flour is prized for its neutral taste, high purity, and excellent binding properties, available in grades like Grade A (premium, fine texture) and Grade B (standard, for industrial use). Indonesian Sago Flour is globally preferred due to its consistent quality, sustainable harvesting practices, and compliance with international food safety standards. Buyers choose it for its versatility in gluten-free products, bakery, and as a thickener, supported by Indonesia's rich natural resources and efficient export infrastructure.