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Harina PAN flour is one of the most well-known varieties of Mexican corn flour – and is popular throughout Latin America. Made from ground maize (otherwise known as corn), it’s available in both yellow and white (amarilla and blanca).

PAN flour can be used to make masa harina (dough) for a huge range of Mexican foods including tortilla, pupusas and empanadas. While white corn flour is used more widely, choose yellow PAN flour when you want a softer dough.

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