SAFE FOOD PRODUCED IN PERFECT
HARMONY BETWEEN MAN AND EARTH
STONE MILL CORN
WHY IS KAYNÃ CORNAL HEALTHIER?
All the corn used for the production of Kaynã cornmeal is planted in our small Fazenda Retiro Santo Antônio, where transgenic seeds do not enter.
CULTIVATED WITHOUT INSECTICIDES AND FUNGICIDES
In planting and storage, we make use of alternative and biological solutions, such as wasps, to control the main corn pest, the caterpillar.
MANUAL GRAIN SELECTION
Before the corn is ground, it goes through a manual selection, separating the grains that came from the crop with compromised quality, such as the presence of weevils, for example.
WHY IS KAYNÃ CORNAL MORE TASTY?
SUN DRY GRAINS
Much of the drying takes place on the plant itself, but we harvest the beans a little before the final drying to avoid a greater attack by weevils. We finish drying it in the sun, in our coffee yard. Usually the grains used for industrial cornmeal are dried in mechanical dryers, at high temperatures, which impairs their flavor.
GROUND IN STONE MILL OF 1955
In the stone mill, the grains do not heat up, which avoids that slight bitterness perceived in industrial cornmeal. Furthermore, it does not separate starch from corn (maize), which explains its sweeter taste and more gelatinous consistency. Conclusion: the stone mill preserves the original flavor of corn.
Drink between 82 and 83 points (SCA)
Grains mechanically selected by color, density and size
Manual selection after roasting