Konjac Fine Flour is manufactured by milling and air-classifying dried Amorphophallus konjac tuber chips to concentrate the glucomannan fraction and reduce particle size. The finer granulometry (typically 100–120 mesh) ensures rapid and complete hydration. This results in smoother pastes with fewer lumps.
Glucomannan content in fine flour grades typically ranges from 70–80%, significantly higher than ordinary konjac flour. The higher purity and finer particle size make it preferred for applications requiring fast dissolution and consistent viscosity development. Like all konjac products, it forms synergistic gels with kappa-carrageenan and xanthan gum, and thermally irreversible gels with mild alkali. It meets GB/T 18104 (Chinese National Standard) and is classified as E425 in the EU.