E250 / Maize Flour

Give baking and cooking a twist with maize flour and corn flour

The use of flour dates back to almost 6000 BC when wheat seeds were crushed between millstones to create flour. While the Romans were the first to do the crushing, it would take many years for the popularity of flour to extend its reach all around the world. The first mill to be built was constructed in 1879 in London. It was constructed at the beginning of the industrial era and in the time since then flour has evolved, with a few added minerals and nutrients, to be the product that it is today.

Zesto Group - E250 10kg

10kg E250 / Maize Flour

Zesto Group - E250 25kg

25kg E250 / Maize Flour

Whether you are looking at replacing your normal wheat flour with an alternative, or if you are looking for something to thicken your stew, we have the ideal products for you. Maize flour and corn flour are two must haves for your kitchen, for your bakery or as an alternative product for your customers!

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There are many different types of flour, since, technically, flour is a name given to any grain or root that has been ground down into a powder. Wheat flour remains the most common type of flour. But maize flour is on the up becoming an alternative to flour used for bread baking.

Wheat flour might be the most common, but maize flour is a popular second choice for bakers the world over!

Maize flour has been a part of cuisine since the earliest Mesoamerican times. Today, it is still a staple in America. Maize was first used by the people living in southern Mexico around 10 000 years ago. They are believed to be the first people to have domesticated the plant and as the modern world’s favourite staple food, just about every household has maize in one form or another.

Before maize was domesticated by the Mexicans, it was a tiny plant. Only 25 millimetres long, with only one cob of corn, it would have been near impossible to have a sustainable crop to feed a community. It took many centuries and a lot of patience for the indigenous people to develop the maize plant as we know it today. Using ancient techniques of artificial selection, the people eventually started growing bigger plants that were capable of producing more than one cob.

Maize became the world’s most widely grown grain plant after it was taken back to Europe by the Spanish during the 1400’s. Maize became the food of choice during Holy Communion, although the Spanish worried that they would be weakened and turned into the South Americans should they eat the indigenous food!

Maize Flour and what you need to know

As a flour, maize has fast become a replacement for your wheat options. Maize flour is often mistakenly called corn flour which is something else altogether.
We sell a high-quality maize flour ideal for baking and packed with all the right nutrients such as:
• Thiamine (for energy)
• Niacin (to metabolise carbohydrates)
• Potassium (to keep the kidneys and the heart healthy)
• Iron (to fight against fatigue and to prevent headaches and insomnia)
• Riboflavin (to fight free radicals)
• Soluble fibre (to lower cholesterol)
• Healthy fats (also to lower cholesterol)

About corn flour

Much finer and used for thickening rather than for baking bread, corn flour is the other maize flour product you can buy. Corn flour is also known as corn starch and is white and exceptionally fine. It is made from the endosperm of corn kernels.

This is the most popular ingredient used to thicken soups, sauces and stews while it is also used to manufacture corn syrup.

In different countries, corn flour can refer to different types of products. For instance, corn flour is often used as another name for maize flour. In South Africa, corn flour is a name given to the fine flour mentioned above.
Corn starch is not just a great thickener for your favourite soup, it also has nutritional qualities. Corn flour is packed with energising carbohydrates as well as calcium and iron. While it might not be as nutritious as your mielie meal, it still has nutritional values.