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Subject:
From:
Erin Snyder <[log in to unmask]>
Reply To:
Erin Snyder <[log in to unmask]>
Date:
Mon, 25 Nov 2002 18:16:52 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

Hello,

I promised to summarize sources of corn flour.  Some told me that corn flour
and corn starch are the same, but I got the following information from
Hodgson Mill.

Date: Mon, 11 Nov 2002 09:43:47 -0600
Cornstarch is just the endosperm of the corn. Corn flour may contain all
three portions of the kernel. Corn flour will also have a different texture
than cornstarch. Typically cornstarch is more finely textured. Robert ,
Hodgson Mill, Inc., 1203 Niccum Ave., Effingham, IL  62401
(800) 525-0177, www.hodgsonmill.com

Recommended sources of corn flour include:

Bob's Red Mill corn flour

Azteca milling....the package says "MASECA " it comes in large bags

NOW brand corn flour available from the health food stores

Hispanic groceries carry a product called Masa (I found this in grocery
stores in Las Vegas, NV)

Thanks to everyone who contributed.

Regards,
Erin
State Collge, PA





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