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Corn Flour is a fine powder made by grinding whole corn kernels into a smooth, pale-yellow flour. Naturally gluten-free and rich in carbohydrates, corn flour is widely used as a versatile ingredient in both traditional and modern cuisines. It imparts a mild, slightly sweet flavor and is valued for its thickening, binding, and texturizing properties.
Key Applications:
- Bakery products (cornbread, muffins, tortillas)
- Thickening agent for soups, sauces, and gravies
- Coating for fried and crispy foods
- Ready-to-eat snacks and extruded food products
- Gluten-free food formulations
Physico-Chemical Characteristics
| Appearance | White free flowing powder |
| Flavor | Typical free from off taints |
| Texture | Fine powder |
| Moisture | 13% Max |
| Protein | 5.0% Min |
| Dietary Fiber | 8.0% Max |
| Acid Insoluble Ash (D.B.) | 0.1% Max |
| PH | 4.0-5.0 |
| Fat | 2.0% Max |
| Ash | 1.0% Max |
| Alcoholic Acidity (D.B.) | 0.25% Max |
Microbiological Characteristics
| Yeasts | 200/g Max |
| E.Coli | Absent |
| Moulds | 300/g Max |
| Salmonella | Absent |
Shelf Life & Storage
Shelf life: 24 months from date of production under recommended storage. Clean, dry, cool area , free from infestation, recommended Temperature 0-15° Celsius
Wheat & Corn
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