Unlike many other cereal grains, corn flour is gluten-free and cannot be used alone to make rising breads. It is widely used, however, in Latin American cuisine to make masa, a kind of dough used in such staple foods as tortillas, arepas, and tamales. In the United States and many other places, sweet corn is boiled or roasted on the cob, creamed, converted into hominy (hulled kernels) or meal, and cooked in corn puddings, mush, polenta, griddle cakes, cornbread, and scrapple. It is also used for popcorn, confections, and various manufactured breakfast cereal preparations.
Corn oil, valued for its bland flavor and light color, is used primarily for food. It is favored as a salad oil and frying oil because it contains little cholesterol. Corn oil can be converted into margarine by hydrogenation, a process in which the oil is combined with hydrogen at high temperature and pressure in the presence of a catalyst.
El WADI corn is mature, firm, well formed, of smooth texture, and which are free from decay, injury caused by bruises, split, rough, creasing, scars, oil spots, scale, skin breakdown, sunburn, dirt or other foreign material disease, insects or mechanical or other means.
They are packaged according to the clint’s request.
