Yellow Corn Flour

In Italy, corn is mainly cultivated in the north. There are two varieties that differ in color: yellow and white. White corn flour is more delicate but has a less intense flavor.

Corn flour can be "bramata," meaning coarse-grained, or "fioretto" and "fumetto," which are increasingly finer in texture.

The flour offered here is of the "bramata" type, with a coarser grain, ideal for the preparation of polenta and as an ingredient for making corn bread.

DOSAGE: Use as needed, either alone or mixed with soft wheat flour, and knead as usual following your recipe.