Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico.
This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.
The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa.
With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.
Masienda’s Chef-Grade Masa Flour begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico. This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel. The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa. With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.
https://masienda.com/shop/chef-grade-masa-flour-harina/
https://masienda.com/shop/chef-grade-masa-flour-harina/
