Farina di mais bramata gialla
The classic corn flour to prepare the yellow polenta of coarse granulometry.
Usage tips
Suitable for classic coarse-grained yellow polenta.
Recommended Recipe
Polenta with yellow bramata
Ingredients:
- 1 liter of water
- Yellow bramata flour. Quantities:
- 300g for a firm polenta
- 250g for a medium polenta
- 200g for a tender polenta
- 12g of salt
Bring salted water to a boil, pour the flour gradually while stirring continuously.
The minimum cooking time is 45/50 minutes.
Remember: polenta does not overcook and the longer it stays on the stove, the better and more pleasant it becomes.
Yellow 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.
Batch and expiry date
They are reported on the package.
Store in a dry and ventilated place avoiding direct contact with walls and floors.
Once the bag is opened, it must be kept tightly closed in a dedicated space, away from other products that could cause its deterioration, contamination, or alter its characteristics. The flour should not be stored in the refrigerator or in nylon bags and frozen.
We recommend not using airtight containers for flour storage.
Location and establishment
Molino Moras S.r.l. – Via Palma, 40 Trivignano Udinese (UD)
6 months from the packaging date.
The shelf-life indicates the duration of preservation of a food product.
Flours have a minimum term of conservation generally indicated with the month and year, because their food safety does not decrease even after this time.
The blends of the Fiber and Wellness, Hard Wheat, Taste and Fantasy, Intolerance, and Corn lines have a compositional profile different from that of soft wheat flours, and therefore have a shorter shelf-life compared to basic flours.
