Maize Corn Flour 500g

Description

FG Roberts Gluten Free Maize Corn Flour or Starch is naturally gluten free and dryer than standard to ensure a longer shelf life. To manufacture corn flour, the corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibres and the corn gluten and then dried. This process is called wet milling.

This product is a widely used gluten free thickener, primarily used in sauces, gravies and custards by mixing it with a cold liquid to form a paste. It is sometimes preferred over flour because it forms a translucent mixture rather than an opaque one. FG Roberts Maize Corn Flour or Starch can be used in batters, general baking and in making custards and to flour or dust benches.