Introduction


It is a 100% natural, fermented wheat starch powder that acts as a powerful chemical-free thickener and binder for the food industry.
Why it matters : The fermentation gives it incredible natural thickening and binding properties. It acts as a natural stabilizer without any artificial chemicals.
Ingredients & Equipment
1) whole wheat
2) water
3) Grinder/mixer
4)muslin cloth
5) drying trays

Procedure


Standard Operating Procedure (SOP)


Step 1: Soaking the Wheat (Duration: 3 to 4 Days / 72-96 Hours)
Thoroughly wash the whole wheat grains under running water to remove any dust or debris.
Place the washed wheat in a large container and add enough water so that the water level sits at least 3–4 inches above the grains.
Cover the container and let it ferment.
Crucial: Change the soaking water completely every 24 hours to prevent excessive foul odor and malicious bacterial growth. By the 3rd or 4th day, the grains should feel soft, and a milky white liquid should easily squeeze out when pressed between your fingers.

Step 2: Grinding (Duration: 30–45 Minutes)
Drain the soaking water completely from the wheat.
Transfer the softened wheat to a grinder or traditional stone mill in batches.
Add a small amount of fresh water and grind the wheat coarsely.
Note: Do not grind it into a fine, smooth paste. The goal is only to crush the outer husk (bran) and break the kernels to release the inner starch.


Step 3: Extraction & Straining (Duration: 1–2 Hours)
Transfer the crushed wheat mixture into a large mixing bowl and add more fresh water.
Use your hands to thoroughly mash and squeeze the mixture to release all the milky starch into the water.
Place a clean muslin cloth over another large vessel and pour the mixture through it.
Squeeze the cloth firmly to extract all the thick white liquid (Wheat Milk Extract).
Take the leftover residue/bran (chika), add a little more water, mash it again, and strain a second time to ensure maximum yield. Discard the leftover bran.


Step 4: Sedimentation & Souring (Duration: 12–18 Hours)
Leave the extracted milky liquid completely undisturbed in a deep vessel overnight or for 12 to 15 hours.
During this period, the heavy wheat starch will settle at the bottom of the container, forming a dense white layer, while a clear, slightly sour water layer will form on top.


Step 5: Decanting (Duration: 15 Minutes)
The next morning, carefully tilt the vessel without shaking or disturbing the bottom layer.
Slowly pour out and discard the clear water layer sitting on top.
The thick, creamy, brilliant white paste left at the bottom is your Fresh Gehu Chik.


Step 6: Drying (Duration: 9 hours tray dryer at 50°C)

Take small portions of the wet paste and spread them out as small lumps (or thin layers) onto clean plastic sheets or flat trays.
Place the trays into a tray dryer and run it until the pieces are completely dry, brittle, and snap easily.
Run the completely dried pieces through a dry mixer-grinder to pulse them into a fine, smooth powder.
Sieve the powder to remove any large granules, leaving you with pure Fermented Wheat Powder


End users :


Traditional Food Processing (Primary): Manufacturers of ethnic sun-dried savories like Kurdai, Papad.