• USDA organic yellow corn wholesale large quantity packaging
  • food grade calcium hydroxide lime powder for nixtamalization cal for making tortillas
  • USDA organic yellow corn wholesale product specifications
  • USDA organic white corn wholesale bag label and certification
  • USDA organic yellow corn wholesale bag label and certification
  • Molino TM403 compact design for restaurants and food trucks
1 9

Tortillaworld

Cal (Calcium Hydroxide) for Nixtamalization, Food Grade Lime 50 lbs

Cal (Calcium Hydroxide) for Nixtamalization, Food Grade Lime 50 lbs

Low stock: 5 left

$99.00 USD
$99.00 USD
Sale Sold out
Kosher
View full details

Lime/calcium hydroxide/cal cooked with corn and water, then steeped in the same water for 10 to 12 hours is a 10,000-year-old process called Nixtamalization. The mixture is rinsed to remove the outer hull pericarp/skin. The alkali solution increases calcium content and releases niacin (vitamin B3) It is used to make pozole, corn dough/masa, tortillas etc. 

Pictures & video are above if available

Call us Toll Free at 1-800-335-Tortilla (8678) ext. 1/WhatsApp at 773-882-2308

Subscribe on Homepage to receive our Tortillaworld e-newsletter

Details

"Cal" short for cal Mexicana or calcium hydroxide/slaked lime is a food grade, alkaline white powder essential for making traditional corn tortillas. It is used in a process called Nixtamalization, where corn is soaked in water and cal to soften the hulls, improve texture, enhance flavor, and significantly increase nutritional value. It breaks down the tough outer skin (pericarp) of corn kernels, allowing them to absorb water for 10-12 hours after cooking the corn, the corn turns into Nixtamal. Use a volcanic lava stone corn mill, turning your Nixtamal into masa (corn dough)

Usage

You will get detailed instructions on how to cook and steep the specific corn kernels you purchase thru our on-line Tortillaworld shop