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Flour obtained by grinding roller yellow corn. The production process consists in cleaning, grinding and flour calibration. This last is characterized by different components, such as semolina, the corn, the farinette, the bran and the germ. Each of these products is intended for specific purposes. Groats, depending on the particle size (grain size), are sold to Fioretto (finer) and Bramata (larger), the bran and the farinette are intended for different purposes; the germ is used for the production of oil.
How to use: Great for making polenta. The cooking time is 60-90 minutes. Usually it takes 100/120 g of flour of corn per person, to which we must add 600 ml of water and un teaspoon salt.