in a van then to a company then to a store.
Normally, cornmeal is ground flint corn, packaged and handled the same as flour, in sealed paper bags.
It comes from the sky, and the sky feeds all the hungry people.
it is handled by the food prossecer
It is shiped by boat and truck
Organic foods can be processed, packaged, transported, and stored, but the shelf life may be shorter than non-organic foods, because they do not contain the preservatives that non-organic foods do.
paper bags ontruckes
The phloem
in a car
use "I can't believe its not cornflour"
Cornmeal comes from grinding corn and cornflour comes from grinding corn kernels
it comes from the sky and the sky spits it out and feeds all hungy people
cornflour and water
organic anion transporters
A little cornflour will do the trick.
diabetic people can use cornflour and custurd powder?
Not in all recipes; for most baking recipes substituting plain flour for cornflour will not work, since cornflour has no gluten (which is what makes dough springy) and it requires far more hydration. Adding some cornflour to the flour in baking will result in lighter baked goods, but only until the total flour is 5% cornflour; after that the baked good gets progressively more dense and inedible. Cornflour is useful for thickening custards, which plain flour is not so good at. But you cannot bake normally with cornflour. Both cornflour and wheat flour have a similar calorie content, wheatflour is lower in the glycemic load (GL) index compared to cornflour, and whereas cornflour is considered "highly inflammitory" (i.e likely to cause a reaction), wheatflour is only considered "inflammitory."