In Colombia and Venezuela, PAN white corn flour is particularly used for making arepas, which are a staple food in Colombian cuisine. Arepas are round, flat cornmeal cakes that are cooked on a griddle or fried until they develop a crispy exterior and a soft interior. They can be served plain or stuffed with various fillings such as cheese, meat, beans, or eggs.

PAN white corn flour is preferred by many because of its consistent texture, versatility, and ability to produce fluffy and delicious arepas. It is a pantry staple in Colombian households and is also used to make other corn-based dishes like empanadas, tamales, and cornbread.