The paper consists of four parts: l) description of the influence of the most important parameters on the basic mechanical properties of granular solids of biological origin, 2) review of the experimental methods of determination of the physical properties, 3) description of the applied methods, and 4) catalogue of the physical properties of food powders and granular materials of a wide range of grain size: from cereal grains to flour and sugar. The catalogue contains following properties of granular solids: geometrical parameters, the porosity, the bulk density, the coefficient and the angle o f wall friction, the angle o f natural repose, the angle of internal friction, the cohesion, the flow index, the lateral to vertical pressure ratio, the modulus of elasticity and the Poisson's ratio. In the case of cereal grains the influence of the moisture content was considered and in the case of food powders the influence of the consolidation pressure.