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Eumarrah Hobart |
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ALSO CALLED BLUE MASECA - PERFECT FOR BLUE CORN TORTILLAS
Blue masa is a traditional ground maize (flour) from blue corn. It has an earthy corn flavour (sweeter than white corn) and a hearty texture. Blue corn is higher in protein and has a lower glycemic index (G.I) than regular white corn.
HOW TO USE
> Commonly used to make tortillas or corn chips.
> Can be used for baking, corn bread, tamales, porridge, making dumplings, and crusting meat, fish and vegetables.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Mexico 100%
Nutrition info per 100g: Energy 1506 kJ; Protein 8 g; Total Fat 4 g; -Saturated 0.5 g; Carbohydrate 74 g; -Sugars 1 g; Sodium 6 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
