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Eumarrah Hobart |
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ALSO CALLED MASA HARINA OR WHITE MASECA FLOUR
Corn masa is widely used in Latin American dishes. Its traditionally ground maize (flour) from white corn. Although both made from ground corn, its not the same as cornmeal. Masa Harina has a softer texture and can absorb more fat, which gives it better binding qualities.
HOW TO USE
> Commonly used to make tortillas, corn chips, tamales, huaraches, empanadas, pupusas, sopes and arepas. Can also be used for baking, corn bread, porridge and dumplings.
> An excellent thickener for stews and chilli.
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 1511 kJ; Protein 9.3 g; Total Fat 3.8 g; -Saturated 0.5 g; Carbohydrate 76.3 g; -Sugars 0.6 g; Sodium 5 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.
