Pure & Natural Goodness: Premium Sago Flour
We export high-grade Indonesian sago flour, a versatile, gluten-free starch perfect for noodles, baked goods, and as a natural food thickener.
Explore Sago FlourOur Sago Flour Products
Native Sago Starch
Pure, unmodified sago flour with a high viscosity and neutral taste, making it an excellent thickener and base for food products.
Modified Sago Starch
Sago starch that has been physically or chemically treated to enhance properties like heat resistance and texture for specific industrial uses.
From Palm Pith to Pure Flour
Sustainable Harvesting
Sago palms are harvested from managed, sustainable sources, and the starchy pith is extracted from the trunk.
Washing & Extraction
The pith is washed and ground to release the starch granules, which are then separated from the fibrous pulp using water.
Drying & Milling
The collected starch is thoroughly dried and milled into a fine, consistent flour, ready for packaging.
Why Choose Haspira Sago Flour?
Naturally Gluten-Free
An ideal ingredient for gluten-free baking and for consumers with celiac disease or gluten sensitivity.
Excellent Thickener
Provides a clear, high-viscosity gel, making it superior for sauces, soups, and desserts.
Improves Texture
Creates a chewy and bouncy texture in products like noodles, pearls (boba), and crackers.
Neutral Flavor Profile
Its neutral taste does not interfere with the original flavors of your food products.
Trusted by Food Manufacturers
“We switched to Haspira's sago flour for our gluten-free noodle line. The texture and consistency are fantastic, and our customers love it.”
Chen W.
Noodle Manufacturer, Taiwan
“The quality of their sago starch as a thickener in our sauces is very reliable. Haspira is a professional and dependable supplier.”
Priya S.
Food Technologist, Malaysia
“Excellent product for our baking mixes. It provides a great structure to our gluten-free products. Highly recommended.”
Ben M.
Bakery Supplier, Australia
Frequently Asked Questions
Sago flour is incredibly versatile. It's widely used to make noodles, bread, and crackers. It's also an excellent thickener for soups and sauces, and is the primary ingredient in traditional dishes like Papeda in Indonesia and sago pearls (boba).
No, they are different. Sago flour is extracted from the pith of the sago palm tree, while tapioca flour is extracted from the root of the cassava plant. While they share some properties as starches, they have different textures and are preferred for different applications.
Our standard MOQ for exporting sago flour is one 20-foot container, which holds approximately 18-20 metric tons. Please contact us to discuss your specific needs.
Unlock Versatility with Premium Sago Flour
Contact our team on WhatsApp for a full product specification sheet, pricing, and to place your bulk order for high-grade Indonesian sago flour.
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For all inquiries, please reach out to our commercial team.