• Molino TM403 compact design for restaurants and food trucks
1 5

Tortillaworld

Premium Food Grade High Purity Lime/Cal, Calcium-Hydroxide Powder used for Nixtamalization of corn (5 & 10 lb. Pail)

Premium Food Grade High Purity Lime/Cal, Calcium-Hydroxide Powder used for Nixtamalization of corn (5 & 10 lb. Pail)

34 in stock

$44.99 USD
$44.99 USD
Sale Sold out
5 lb. Pail and 10 lb. Pail
Kosher
View full details

Lime/calcium hydroxide/cal cooked with corn and water then steeped with water for 10 to 12 hours or more is a 10,000-year-old process called Nixtamalization. The mixture of corn and lime is then 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. 

Photo is for example purposes only

Details

Authentic Nixtamalization of white, blue or yellow dried dent corn to make traditional Mexican corn tortillas/Masa/Pozole

Usage

"'Cal'(cal mexicana or food-grade calcium hydroxide) is a key ingredient in making traditional corn tortilla. It’s used in Nixtamalization to soak corn soften the hulls, improve flavor and boost nutrition. After 10–12 hours, the Nxtamal is ground into masa for tortillas

Review Highlights

Naturally improves corn’s taste, aroma, and nutrition through traditional Nixtamalization, yielding a smooth, pliable texture perfect for tortillas and tamales — in a resealable 2‑gallon pail for easy handling