Description:
Cornflour is obtained by finely milling the dried corn grain. Commercially available cornflour has additives added to increase its shelf life. A powdery flour made of finely ground cornmeal, NOT to be confused with cornstarch. The exception is in British recipes where the term "cornflour" is used synonymously with the U.S. word cornstarch.
How to select:
Cornflour is fine, white and soft in appearance. It is odourless and has a mild taste. Although cornflour is opaque and remains white when dissolved in water, heat turns the solution transparent .
Use:
Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour blends well with other food ingredients and can be blended with wheat flour to reduce gluten for cakes, cookies, pastries and crackers. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.
How to store:
store in a airtight container in a cool dry place.
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