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Packsize | 12/1# |
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Corn flour might not command the culinary limelight like grits, but ours will quickly become one of your go-to favorites. Use it for imaginative desserts, gluten-free baking, pancakes, corn pudding, breadings and fry batters. Seeking cornbread perfection? Pair it with our corn meal or grits. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
Packsize | 12/1# |
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Professor Torbert’s corn gets its vivid orange hue from being naturally selected for significantly increased levels of antioxidant pigments called carotenoids. Carotenoids are micronutrients found throughout nature that give many vegetables and fruits their yellow, orange, or red color. Examples of carotenoid-rich foods include carrots, tomatoes, sweet potatoes, squash, melons and now — Orange Corn.
Giving each noodle the desirable golden color, smooth texture and distinct flavor, Rosa Pasta flour type 00 is the most desirable pasta flour on the market! It’s firm finish is excellent for all filled pasta like ravioli and tortellini or traditional tagliatelle with Bolognese sauce!
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
We have created an imaginative product to give life to an endless series of uses: flour, which is an old and fundamental element of our culinary tradition added to the intense aroma of the white truffle, forms the base of many delicious and genuine recipes.
A refined flour from select soft wheat that is low in protein and gluten to produce the perfect flake in your pastries.
It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.