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Flocao is mainly used to prepare traditional Latin American dishes like arepas, empanadas, and tamales.

Yes, flocao is often used as the main ingredient to make dough for crispy, golden empanadas.

Flocao has a unique texture and precooked property, so regular cornmeal won't produce the same results.

If stored properly, flocao can last several months. Always check for any signs of spoilage before use.

Flocao is precooked, so you only need to hydrate it with water and then cook or bake your final dish.

Yes, you can freeze flocao dough. Wrap tightly and thaw in the fridge before using.

Generally, add about 1 to 1.5 cups of water for every cup of flocao, but adjust based on your recipe.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Mix flocao with water and salt to form a dough, let it rest for a few minutes, then shape and cook on a griddle.

Yes, flocao is made from corn and is naturally gluten-free.

Keep flocao in an airtight container in a cool, dry place to maintain freshness.

Flocao is a precooked yellow cornflour, while masa harina is made from nixtamalized corn with a different flavor and texture.

Yes, flocao is commonly used for the dough in tamales and other steamed or boiled corn-based dishes.

Flocao and Harina P.A.N. are both precooked corn flours, but may have differences in texture or color depending on the brand.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Use lukewarm water, let the dough rest after mixing, and cook on medium heat for the best texture.