Nixtamalized flour is the main topic of the OcrimWebinar scheduled on February 03rd and 04th and directed by Andrea Schintu, Ocrim Sales Manager and Rodrigo Ariceaga, Niztamalized Flour Expert and Molitecnica Srl Sales Manager. The webinar will focus on corn nixtamalization, a common way in processing corn, according to Native American tradition, that generates an elastic mixture rich in bioavailable nutrients. Most of traditional Mexican and Central American food are made with this flour (nixthamal), such as tortillas, arepas, pozole, tamales, tacos.
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