Maizena En Polvo Maizena

An extremely fine powder, impalpable to the touch and completely neutral in flavour, capable of transforming a runny sauce into a thick, velvety cream. Maizena cornflour has been for generations the silent ally of everyday cooking and home baking, essential on the shelves of anyone who loves cooking with precision.

What it is and what it looks like

Maizena cornflour presents itself as an immaculate white powder, as fine as face powder, obtained from processing maize kernels. Raw on the palate it has almost no taste, but upon contact with hot liquids it develops an extraordinarily smooth and silky texture, without altering the original aromas of the ingredients it is cooked with.

Tradition in South America and across the world

In Latin American larders, this ingredient is not merely a thickener, but the heart of much-loved preparations. It is the cornerstone of Argentine and Peruvian alfajores de maicena, those delicate biscuits filled with dulce de leche and decorated with desiccated coconut that literally melt in the mouth. In the Andean regions and Central America, it is a staple in nourishing, warm early morning drinks such as atol or colada, flavoured with cinnamon sticks and citrus peel.

How to use Maizena cornflour without lumps

The secret to a smooth, velvety result is never to pour it directly into a boiling pot. When suddenly exposed to high temperatures, the powder gelatinises instantly on the outside, creating small lumps that are difficult to dissolve.

To use it at its best, follow these steps:

• Take the quantity stated in the recipe using a dry spoon.
• Dissolve the powder in a cup with a small amount of cold or room-temperature liquid, stirring with a fork until you achieve a smooth, uniform white liquid.
• Gradually pour the mixture into the hot pan in a thin stream whilst whisking.
• Simmer gently over low heat for about 2 minutes to complete cooking and achieve the desired thickness.

Classic recipes where it shines best

Its delicacy makes it perfect for both sweet and savoury dishes:

• Alfajores de maicena: replaces part of the wheat flour to give the biscuits their unmistakable crumbly texture.
• Custards and puddings: imparts a silky, glossy texture, perfect for pastry cream or bavarois.
• Sauces and gravies: thickens pan juices, vegetable veloutés and sweet and sour sauces without dulling their colour.
• Leavened cakes: combined with standard flour, it makes sponge cakes and bundt cakes noticeably lighter and taller.
• Light frying: used to dust pieces of meat, fish or tofu before pan-frying, it gives a golden, crispy coating.

How it differs from other thickeners

Compared to wheat flour, Maizena cornflour has greater thickening power and leaves sauces and gravies clear and glossy, without imparting that raw, pasty taste typical of uncooked flour. Compared to potato starch, which tends to turn gluey if cooked for too long, this cornflour withstands cooking over heat much better and provides a more stable, creamy structure to puddings and spoon desserts.

How to store the packet

The 250g box is sensitive to moisture and strong kitchen aromas. Keep it in a cool, dry cupboard. After opening the inner bag, seal it tightly with a clip or pour the remaining starch into an airtight glass jar to keep it dry and free-flowing for months.

How far the 250g packet goes

The 250g size lasts a long time because only small amounts are used at a time. To thicken half a litre of sauce or soup, one or two tablespoons are usually sufficient, equivalent to about 15–20 grams. Preparing a generous batch of traditional alfajores requires approximately 150 grams, whilst 40 grams is enough for a filling custard.

Who it is for and who it is not for

It is designed for home-baking enthusiasts looking for soft, airy textures, for those who love smooth restaurant-style sauces, and for anyone wishing to recreate authentic traditional South American desserts. It is not intended to be used on its own as a flour for yeast-leavened bread or pizza doughs, as it lacks the gluten structure required to support a loaf of bread.

Frequently asked questions

Can Maizena cornflour be used instead of potato starch?

Yes, in most baked desserts and spoon desserts they can be substituted in equal measures. Cornflour ensures a firmer creaminess, whereas potato starch provides a more elastic texture.

What should I do if a sauce made with Maizena cornflour is too thin?

Dissolve another teaspoon of cornflour in a splash of cold water or milk in a small cup, then pour it gradually into the hot pan, continuing to stir over low heat for one minute.

Can I freeze creams or sauces made with this cornflour?

It is best to enjoy them fresh or store them in the fridge for a few days. During thawing, preparations thickened with starch tend to separate and release water, compromising the dish's silkiness.

Can it be used to coat meat before browning?

Yes, dusting strips of veal or chunks of chicken with a fine layer of this starch creates a thin coating that seals in meat juices and forms a delicious sauce in the pan.