Corn Flour
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- In detail
- Country of manufactureIndia
Definition
Corn flour is milled from maize (corn) from which the outer hull, germ and gluten are removed. The corn wet milling process separates corn into its four basic components: starch, germ, fibre and protein.
There are primarily four processing steps necessary to obtain corn flour:
1. The corn is soaked for 30 to 40 hours which starts the process of breaking the starch and protein bonds.
2. The resultant mixture is coarsely ground to separate the germ from the rest of the kernel.
3. The remaining slush is then finely ground and separated into fibre, starch and protein.
4. The starch is further screened in hydro cyclones (machinery which works on a centrifuge basis) after which it is dried.
Application
Corn flour is a good addition to light batters for coating fish or meat and is used in some cakes and biscuits.
Corn flour is used in cakes, cookies, pies, and a host of other sweet goods as well.
Corn flour may be used as a substitute for arrowroot powder in specific recipes.
Characteristics
Moisture 14% Max
Protein 5.0% Min
Fat 2.0% Max
Dietary Fiber 8.0% Max
Ash 1.0% Max
Packaging
Multiwall Paper Bags 50lb / 22.68KG or 25KG
HDPE /PP Bags 55.12lb / 25kg or 110.23lb /50kg
Jute Bags 110.23lb /50KG
Shelf life
12 months from production date
Storage
Store in cool, dry, hygienic conditions