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Harina P.A.N. is used to make the maize flour dough also known as "masa de arepa" or "Masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, bollos Pelons, and several Colombian dishes. Harina PAN is commonly found in varieties made from white and yellow corn.
Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called masarepa , masa de arepa , masa al instante , or harina precocida .
The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina, or masa flour. Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose , the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn.
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[1] [2] [3] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. [1] [4] When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. [5]
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