Gluten Free Corn Flours: Fioretto, Bramata & Instantanea
ORIGIN: Italy
There are different varieties of corn flour, depending on milling’s fineness. Fioretto flour is fine-grained and is particularly suitable for preparation of soft polenta, cakes, sweets, bread or biscuits such as the typical Piedmontese “paste di meliga”. Bramata flour, instead, is obtained from coarse-grained corn and is mainly used for polenta, a typical speciality of Italian north-eastern regions. To make the Instantanea (precooked) we steam the corn kernels before grounding them to pre-gel the starch and make the cooking extremely fast.
