Cornflour, also known as cornstarch is the starch from the endosperm section of the corn kernel. It is produced by steeping the kernals for 30 to 48 hours to allow it to ferment. The germ is separated from the endosperm and each is ground separately. The starch is removed by washing. Its main uses are culinary, it is often used to thicken sauces. Unlike other flours it leaves sauces clear rather than opaque. The sauce will thin if cooked too long or stirred to vigourously.

Sunday, July 03, 2011. After almost 4 years of groundbreaking work and a legal challenge FTF are to merge with HACAN. FTF would like to thank all of you whom were from us from the very beginning, those who joined us along the journey and will look forward to your continued support through HACAN East London. Sunday, July 03, 2011.

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