Cornflour.
Brown & Polson Original Patent Cornflour is pure fine white corn starch milled from maize grain from which the outer hull and germ have been removed by a patented milling process.
Because Brown & Polson Original Patent Cornflour is so finely milled it is naturally smoother than ordinary flour giving superior results when used in all your cooking.
Ingredients:
Cornflour.
Nutrition:
| Typical Value | Per 100g |
|---|---|
| Energy | 1505kJ / 354kcal |
| Fat | 0.50g |
| Of which Saturates | 0.10g |
| Carbohydrate | 88g |
| Of which Sugars | 0.50g |
| Fibre | 0.50g |
| Protein | 0.50g |
| Salt | 0.01g |
Allergen:
See ingredients in bold.
Features:
Gluten-free, Suitable for coeliacs and vegetarians
Usage:
Ideal for baking & breading.
Preparation:
Hints and Tips Why not add 2.5ml (1/2tsp) of cornflour to each egg white when making meringues to give a marshmallow centre.
When grilling or frying meat and fish first coat with cornflour to seal in the flavour.
Use cornflour when stir frying to create thick glossy sauces. Mix cornflour with a little liquid and add to the stir fry ingredients.
To thicken soups, casseroles and stews use about 15g (1/2oz) cornflour to each 300ml (1/2pt) liquid. Blend cornflour with a little cold water, stir into the dish, and cook for a further 3 minutes. Have lighter cakes and puddings by using 4 parts plain flour to 1 part cornflour.
To bake melt-in-the mouth pastry and biscuits use 2 parts plain flour to 1 part cornflour for a shorter texture.
For the smoothest homemade gravy blend 15g (1/2oz) cornflour with the fat from the roasting tin. Stir in 300ml (1/2pt) stock or water, bring to the boil whilst stirring. Boil for 1 minute, then season to taste.
Storage:
Store in a cool, dry place.
Once open place in an airtight container.
For Best Before End: See packaging.
Packaging:
Box - Cartoon
Weight:
250g
Country of Origin:
UK
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