Maize flour (Corn flour) is high in nutrients and having an extended shelf-life. Corn flour or Maize flour also known as Makai Flour in India is made from dried corn which has been slaked. After the corn is soaked in the lime solution it is washed and the exterior hulls removed. The damp corn is then ground into fine flour. Corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. White corn flour is used as a filler, binder and thickener in cookie, pastry and meat industries.
  Maize Flour, Corn Flour

After wheat and rice flour, maize or corn flour is by far the most widely eaten flour. It is uniquely rich in dietary fibre and vital for good heart.

The maize flour is rich in protein, vitamin B6, magnesium and omega 6 oils. It is beneficial for optimal bowel functions and can fight against infections. In some parts of the world, the maize flour is used for the eradication of malnutrition.

Maize flour is also used to make cornbread and other baked products. The maize flour or the corn flour is the main ingredient used in preparing tortillas, atole and many other Mexican dishes. In India, also it is used in many recipes and “Makai Roti” is famous in Punjab which is made from maize flour or corn flour.
Ingredients: Maize (Corn)
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