![]() ![]() ![]() I found seven different corn flours at my local supermarket and international stores, pictured at the top of the post some were made from white corn, others from yellow corn, and were different in terms of the four processing aspects, as summarized in the chart below:Īnd their appearance reflected their characteristics: The differences amongst all these corn flours can be classified according to four aspects during processing: pre-cooking before grinding additional ingredients grinding coarseness (fine, medium, etc.) and whether the grain is used whole, or refined, in which the germ and outer layer (hull and bran) are partially or totally removed: And how about cornmeal? A “meal” defines how coarse a grain is ground, but in this case, it is a different product from the other two mentioned before. I understand in Great Britain it will bring images of a white and very fine product, what is known as Maizena™ in Mexico, some South American and European countries, or corn starch in Canada and the US. There is very little consensus on what people first picture when they hear the words “corn flour.” I think of the flour used for masa, a dough to make tortillas, gorditas, and many other Mexican corn products. Click here to go to printable recipe: Corn Dough – Masa ![]()
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