|Speciality||Gluten Free, No Genetic Engineering|
|Country of Origin||India|
A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal. It is used to make cornbread, muffins, pancakes, polenta, and tortillas. Corn flour is very useful for gluten-free quick breads. Because corn flour contains no gluten, it must be blended with wheat flour when preparing yeasted breads.
There are several other popular varieties of corn flour available and some may be more regionally popular than others. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings. The blue corn is treated with a lime solution, which expands the kernel, allowing it to be removed from the hull.
Packaging available:-100GM, 1 KG, 25 KG
|Packaging Type||pp bag|
|Grade Standard||food grade|
|Usage||Industrial, Commerical, Domestic, Laboratory|