c. flour

Forms & Preparations

• Bleached powder — Standard form; finely milled and chlorinated for enhanced moisture absorption and light color
• Fine cornflour — Finely milled powder, used for baking, thickening sauces, and coating foods; resembles wheat flour in texture.
• Polenta (coarse cornmeal) — Coarsely ground corn; cooked as a hot cereal or porridge, then often grilled or fried; traditional to Italian cuisine.
• Unbleached powder — Milled without chemical bleaching; slightly off-white color with identical baking properties
• Masa harina — Nixtamalized corn flour with a distinctive flavor and chemical composition; essential for Mexican tortillas, tamales, and arepas.
• Pre-sifted — Packaged with air incorporation to reduce settling; measure by spooning and leveling rather than scooping
• Enriched — Fortified with added B vitamins and iron to meet nutritional standards in many countries
• Cornmeal (medium grind) — Medium-textured ground corn between fine flour and polenta; used for cornbread, coating, and some baked goods.
• Whole-grain cornflour — Milled from whole corn kernels including the germ and bran; higher in fiber and nutrients than refined cornflour.
• Cornstarch — Refined starch isolated from corn; pure white powder used primarily as a thickening agent, distinct from corn flour.