Farina di mais bramata bianca
Corn flour to prepare white polenta, characterized by a less intense aroma, more delicate and respectful of the dish that will accompany it.
Usage tips
Perfect for preparing white polenta, which is more delicate than yellow polenta. Ideal for accompanying meat, vegetables, cheese, as well as fish and shellfish.
Recommended recipe
Polenta with white bramata
Ingredients:
- 1 liter of water
- white bramata flour. Amounts:
- 300g for a firm polenta
- 250g for a medium polenta
- 200g for a tender polenta
- 12g of salt
Bring salted water to a boil, then slowly add the flour while stirring continuously.
The minimum cooking time is 45/50 min.
Remember: the longer the polenta cooks, the better and more delicious it becomes.
White corn flour
May contain: wheat, rye, barley, oats, spelt, khorasan wheat, soy, sesame seeds, egg, milk (including lactose)
| Nutritional declaration - average values per 100g of product: |
|---|
| ENERGY 1515kJ, 362kcal |
| FAT 2.7g of which saturates 0.3g |
| CARBOHYDRATES 80.8g, of which SUGARS 1.5g |
| FIBER 3.1g |
| PROTEIN 8.7g |
| SALT 0g |
Package
1 kg | paper bag.
Lot and expiration date
They are indicated on the package.
Store in a dry and ventilated place avoiding direct contact with walls and floors.
Once opened, keep it tightly closed in a dedicated space, away from other products that could cause deterioration, contamination, or alter its characteristics.
We recommend not to use hermetic closure jars for flour storage.
Headquarters and plant
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the storage duration of a food product.
Flours have a minimum conservation term generally indicated with the month and year because their food safety is not compromised even after this time.
The blends from the Fiber and Wellness, Durum Wheat, Taste and Fantasy, Intolerance, and Corn lines have a different composition profile than soft wheat flours, which is why they have a shorter shelf life compared to basic flours.
