Precooked corn flour is the main ingredient of most Colombian and Venezuelan dishes, with the arepa being a favorite. Precooked corn flour is a gluten-free product made by cooking the corn to soften it, letting it rest, and then grinding it to obtain the corn flour.
Our process begins with selecting the corn grains in collaboration with farmers, who plant them at the optimal time and monitor their growth with proper care until harvest. The corn is shelled and dried for better preservation, subsequently, it is stored in silos to preserve its yield. The corn is prepared for milling, and after a dehydration process, corn flour is obtained with the ideal texture and characteristics for making masa by simply adding water.
While corn is cooked in both processes, nixtamalization requires cooking the corn in water with lime (calcium hydroxide) and allowing it to rest for at least 12 hours. Precooked corn flour is typical and traditional in Venezuela and Colombia, while nixtamalized corn flour is typical and serves as the foundation of a wide variety of dishes in Mexico and Central America.
Yes, Juana corn flour is gluten-free and suitable for people with celiac disease, as corn is naturally gluten-free and our manufacturing plants do not handle any other type of grain, avoiding any risk of cross-contamination.
Yes, Juana corn flour meets the requirements to be considered part of a vegan diet, as it contains no animal-derived ingredients.
Juana corn flour does not contain any of the most well-known allergens, including peanuts, nuts, milk and derivatives, eggs, fish, shellfish, soy, sesame, or wheat. Additionally, our manufacturing plants only handle corn grains, which are the main raw material in our products, avoiding any type of cross-contamination.
It contains fiber, which supports digestive health. It is gluten-free, which aids digestion; additionally, corn starches are more digestible. It does not contain cholesterol, which promotes cardiovascular health.
The Best By date for Juana corn flour is located at the top of the package. If you are unable to find it or have any additional questions, please send us a message through the Contact Us section.
The Best By date indicates the optimal date by which the product is recommended to be used in order to ensure its best flavor, quality, freshness, and performance. We recommend using the product before this date to ensure its ideal texture, taste, and performance.
The Best By date indicates the product’s optimal freshness period. The safety of the product depends on many factors, including proper storage and overall conditions. We recommend using the product before the Best By date to ensure its ideal texture, flavor, and performance. If you have additional questions, please send us a message through the Contact Us section.
To keep Juana corn flour in good condition, it is important to store it in a cool, dry place, and tightly closed or in an airtight container.
Corn masa can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 6 months. To thaw, it is recommended to leave it at room temperature for 3 to 4 hours or overnight in the refrigerator. Once thawed, it is not recommended to refreeze the masa.
Juana corn flour is very versatile and can be used to prepare other traditional Venezuelan and Colombian delights such as tamales, pandebono, empanadas, and cachapas. It can also be used in dishes from other countries like pupusas, tortillas, waffles, cookies, crepes, and more. Follow this link to find more ideas on how to use Juana corn flour — click here.
Juana corn flour is available at most independent Hispanic stores and many national retail chains. We are working to make it available in even more stores near you. For a recent list of stores where it is available, click here.
