ORIGIN: U.S.A. Corn flour comes from the grinding of corn seeds and is used for the preparation of different dishes, among those of the Italian tradition, the most popular is polenta, but also for pastries and shortbread biscuits.
- 100% white corn flour
- Gluten-free, preservatives, artificial colors and flavors
- Pre-cooked flour
ORIGIN: U.S.A. Corn flour comes from the grinding of corn seeds and is used for the preparation of different dishes, among those of the Italian tradition, the most popular is polenta, but also for pastries and shortbread biscuits.
- 100% white corn flour
- Gluten-free, preservatives, artificial colors and flavors
- Pre-cooked flour
For orders starting from 59 €
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INGREDIENTS: 100% pre-cooked white corn flour (produced with genetically modified corn). May contain traces of soy.
Corn (or corn) is one of the great agricultural productions of our country. Most of it is intended for livestock use (82%), while a small percentage is used for other uses (18%), including human nutrition.
Belonging to the Graminaceae family, corn (Zea mays) is a gluten-free prime product rich in iron and minerals. Very useful in case of anemia and suitable for those suffering from celiac disease, it is also an excellent food for pregnant women.
Corn is a very versatile product: from maize , bioplastics, non-stick and thickening agents, corn starch, popcorn, beauty products and flours are produced.
Corn flour comes from the grinding of Zea corn seeds and is used for the preparation of different dishes, among those of the Italian tradition, the most popular is polenta, but also for meliga pastes and shortbread biscuits.
The grinding of white corn grains can take place according to tradition, that is, with the stone grinding wheel or mechanically, with industrial machines or domestic grinders.
The fibers contained in corn slow down the absorption of sugars, thus helping to keep blood glucose levels low. Thanks to its properties, it also helps to keep LDL cholesterol values low. Corn flour, rich in carotenoids, has an antioxidant action; it is low in protein but provides a good supply of amino acids such as alanine and leucine.
Pre-cooked corn flours have much shorter cooking times than norameli flours, precisely because they are subjected to preliminary steaming.
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