Harina Pan Blanca, 1 Kg

Product Information

Corn kernels had to be soaked in water. Then, kernels were manually processed in huge wooden mortars called pilón,to take the peel away. After this process, corn was finely ground to make a dough with water and salt. Arma unos bollitos con la masa y haces un hueco en el centro donde puedes rellenar con el jamón y tocineta y si quieres puedes agregarles queso para obtener un sabor más agradable. También puedes integrar primero todos los ingredientes y luego armar los bollitos. First, one would have to soak maize kernels, then dehusk them, and then dry them before grinding it by hand into a fine flour.

At this stage, add a little water to the food processor, and pulse it until a dough-like consistency is achieved.

HarinaPAN Maize Flour (HarinaPrecocida, Masarepa) - authentic Venezuelan white pre-cooked maize (corn) flour for making Arepas, the classic cornmeal buns from Venezuela and Colombia. To make tender and flaky empanadas that are bursting at the seams with sumptuous fillings, you will need: Bake at 400 ° F (204 ° C) for 35 to 40 minutes. You will know that the spoonbread is ready when it has turned golden, and the top is firm. Your dough will seem a bit moist at first, after letting it rest for 10 minutes, the flour will absorb more moisture, and you dough will feel like something you can shape.

Add the filling to each of the individual circles and fold them in half and crimp the edges in half. Made by the brand P.A.N., this is the most common type of cornmeal used for arepas, and a staple in Venezuelan kitchens. Harina Pan can also be used to make pupusas, empanadas, and more. The flavor of dough made with harina pan is milder than corn tortillas. You can find harina pan or masarepa in local Latin grocery stores or online. Harina P.A.N. can be stored for months in a cool, dry place. It does not need refrigeration. If it is stored under proper conditions, Harina Pan can last for about a year. Harina Pan was invented by a Venezuelan engineer, Dr. Luis Caballero Mejias , sometime in the 1950s.Masa harina is white corn flour that is made by corn that has been nixtamalized, or soaked and treated with slaked lime to remove the corn husks. It has a a slightly different flavor and a different texture, since it is not pre-cooked. This pre-cooked flour makes arepa dough in less than 10 minutes. We use this arepa flour not only to make arepas. We also make hallacas, bollitos, hallaquitas, empanadas, mandocas and so on. The Harina P.A.N. (abbreviation for National Food Product { English}), [1] is the first brand of boiled maize flour in Venezuela. [2] The brand itself became a synecdoche, as it became a noun commonly used to indicate any similar maize flour.