Granules

Small particles or grains go by the name granules, and starch itself exists as granules that sit insoluble in cold water but swell into a viscous solution when heated. Food manufacturers exploit the form deliberately: ingredients and instant foods are supplied as dried granules that reconstitute with water before use, giving controlled dissolution and easy dosing. Granulometry, the measurement of particle size distribution, keeps the granulation consistent. Uniform granules flow freely, resist caking and dissolve predictably, which is why the specification matters.