£5.43
This Brown & Polson cornflour is pure fine white corn starch produced through a patented milling process. Ideal for thickening sweet and savoury sauces effectively in any kitchen.
- Completely suitable for those who are coeliacs and vegetarians requiring safe products.
- Contains pure corn starch milled from maize grain for quality results.
- Gluten free formula supports sensitive dietary needs safely for consumers.
- Works best for crispy coatings on meat or light pastry baking.
- A natural ingredient sourced directly from the United Kingdom market.
- £5.43
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Description
xNet Content
500 Grams
Ingredients
Cornflour
| Typical values per 100g |
|---|
| Energy 1600kJ/377kcal |
| Fat 0.7g of which Saturates 0.1g |
| Carbohydrate 92.0g of which Sugars <0.5g |
| Fibre <0.5g |
| Protein 0.6g |
| Salt 0.03g |
Features
Perfect for thickening sweet or savoury sauces, crispy coatings & baking. Cooking with Brown & Polson Cornflour Since 1840. Gluten Free. Suitable for Coeliacs. Suitable for Vegetarians
Storage
For best before end, see top of pack.
Store in a cool dry place and in an airtight container once opened.
Recycling Info
Recycle: Whole Packaging
Product Information
Original Patent Cornflour is pure fine white corn starch milled from maize grain from which the outer hull and germ have been removed by a patented milling process.
Preparation and Usage
Gravy Recipe
For the smoothest homemade gravy blend 2 tbsp cornflour with 2 tbsp cold water. Stir into 500ml of hot stock made with the juices from the roasting tin. Bring to boil then simmer for 1 minute, season to taste.
Hints & Tips
Add 1/2 tsp of cornflour to each egg white when making meringues to give a marshmallow centre.
When grilling or frying meat and fish first coat with cornflour to seal in the flavour.
Get lighter cakes and puddings by using 4 parts plain flour to 1 part cornflour.
For fruit pies and crumbles, stir 2 tsp cornflour with the sugar into the fruit base to give a thick fruity sauce.
To bake melt-in-the-mouth pastry and biscuits, use 2 parts plain flour to 1 part cornflour for a shorter texture.
