Harina PAN amarilla Yellow

Harina PAN is the first and the most popular brand of plain corn flour in Venezuela. The brand itself became a neologism, as even with other large competitors in the market, it is used as a noun to indicate any similar maize flour.

Harina Pan is used to make the maize flour dough also known as "masarepa" that is a basic ingredient in typical Venezuelan dishes such as arepas, hallacas or bollos. It can be found in white and yellow varieties that are made from white and yellow varieties of maize respectively. It is an easily digested flour and contains no additives. Since is Gluten Free and Nut Free is suitable for persons that suffer from celiac disease.  http://en.wikipedia.org/wiki/Coeliac_disease
 
Before the arrival of Harina Pan, the preparation of this flour was a laborious business, requiring the grains to be soaked, peeled and ground. But in 1954 Eng. Juan Lorenzo Mendoza Quintero, founder of the Venezuelan beer and malted drinks company Empresas Polar, developed an industrial production method to make Harina PAN, launching the brand in 1960.

The product rapidly gained universal acceptance among housewives because of the tremendous saving in labor and its high quality. The original slogan was "Se acabó la piladera" which basically means "No more pounding" (maize was ground by pounding it in a larger mortar). Harina PAN has remained essentially unchanged since then, as can be seen from the original advertisements.
Each package has 2 Lb 3.27 oz of corn meal.

INGREDIENTS: Precooked yellow corn meal, iron, niacin, thiamin, riboflavin, folic acid. Is Gluten Free !
HOW TO PREPARE:
1. 2 ½ cups of warm water. 
2. 2 cups of Harina PAN corn meal, 1 teaspoon salt.
3. Pour the water in a bowl, add the salt, and slowly add the PAN corn meal.
4. Knead until smooth and form
With this corn though you can make corn cakes, turnovers and typical Venezuelan and Latin American dishes like hallacas, hallaquitas, bollos pelones, tamales, pupusas, tortillas, gorditas, polenta, milho fritto.

Harina PAN es la primera y más popular Harina de Maíz Precocida de Venezuela.
Harina de maiz amarilla refinada, precocida y enriquecida con la incomparable calidad que solo puede dar harina PAN hecha en Venezuela por Remavenca / Empresas Polar. Este producto es libre de gluten y maní, apto para personas que sufren de la enfermedad celiaca http://familydoctor.org/e236.xml.

Harina PAN es la auténtica marca de alimentos a base de maíz que, por su trayectoria, es capaz de ofrecer productos de incomparable calidad, para brindar la confianza de consentir a la familia con el sabor criollo que prefieren.
Antes de la creación de la Harina PAN la preparación de esta masa para hacer nuestras ricas arepas, hallacas, bollos, etc. era muy laborioso ya que los granos debían ser remojados, pelados y finalmente molidos. Este proceso de hacer la masa se hizo fácil y practico cuando el ingeniero venezolano Juan Lorenzo Mendoza Quintero, fundador de Empresas Polar, desarrollo en la década de los 1950 la tecnología para fabricar harina precocida de maíz.
Gracias a la facilidad que brindo el producto para hacer la masa y su alta calidad, Harina PAN fue y es un éxito Nacional e Internacional. El “slogan” original fue: Se acabo la peladera. Harina PAN no ha cambiado desde su creación.

Cada empaque contiene 1kg. harina de maíz amarillo
Ingredientes: Harina de Maíz amarilla precocida, hierro, niacina, tiamina, riboflavina, acido fólico.
Preparación de la masa:
1. 2 ½ tazas de agua tibia.
2. 2 tazas de harina pan y 1 cucharada de sal.
3. Ponga el agua en un recipiente, añada sal, agregue la Harina PAN lentamente
4. Mezcle continuamente y luego amase y forme.