Blue Corn flour 2 kg

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Maize flour is formed in a process called "nixtamal". To prepare it, the maize is soaked in warm water with calcium.

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Maize flour is formed in a process called "nixtamal". To prepare it, the maize is soaked in warm water with calcium. Maize flour is formed in a process called "nixtamal". To prepare it, corn is soaked in warm water with calcium. During this process, three important phenomena occur: corn is enriched with calcium (this significantly improved the diet of old Mexicans who did not eat dairy products before the arrival of Spaniards), secondly B vitamins in which corn is rich, are not destroyed by high temperature, and thirdly, this process significantly shortens the cooking time of grains. The prepared corn is grated on the mass from which it’s produced for: tortillas, atolls, tamales, sopes, tlacoyos, totopos.

Ingredients: flour from a blue variety of nixtamalized corn

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Blue Corn flour 2 kg

Blue Corn flour 2 kg

Maize flour is formed in a process called "nixtamal". To prepare it, the maize is soaked in warm water with calcium.