Comercializadora&distribuidora Granos Venezuela

The Don Quixote corn flour that you produce in Zaraza, Edo. Guárico and they pack it in Anaco, Edo. Anzoátegui does not keep its compacted when subjected to the heat of cooking and crumbles, so it is not good for making arepas or cakes and I did not try other things to do. I bought 5 packages and have spent almost two trying to mix it with other brands of corn flour, with oatmeal, with wheat flour and it maintains its brittle texture when subjected to the heat of cooking, in gas irons, electric irons, pans with oil. I thank you for recommending a form of preparation and cooking to make arepas and empanadas with it. Best regards.