Features: Corn flour is starch extracted from corn kernels. Corn flour has a fine texture and has a gelling effect.
Uses:
Mostly used as a jelly raw material for pie filling or cream pudding filling .Can also be added to the cake formula in an appropriate amount to reduce the gluten of the flour. Added into the recipe of cookies or biscuits will make the products more crispier. In cooking, it is frequently used to velvet the meats and thicken the soup.
Substitutes:
Other starches such as tapioca and potato flour.
Notes:
It must be sifted before use to avoid agglomeration.