Corn Grit
| Botanical Name : | Zea Mays |
| English Name : | Maize / Corn |
| Hindi Name : | Makai |
| Family Name : | Poaceae |
Cultivation
United States, Asia, China, Europe, Africa, Brazil, Mexico, Indonesia, India, France, Argentina, South Africa, Ukraine
Specification
For Indian origin,
Moisture – 14 .00 Percentage Maximum
Aflatoxin – 30 PPB Maximum
Broken – 3 % Maximum
Admixture – 2 % Maximum
Weeviled – 5 % Maximum
Foreign matter – 2 % Maximum
Damaged insects / immature and Discolored kernels – 5 % Maximum
Usage
Corn Grit Or Maize Grit, are dried corn kernels which have been ground into a fine, medium, or coarse texture.
The finely ground grits may be used as corn flour to produce gluten-free foods, pastries, cookies, and cakes, poultry feed.
It may also be used as a food filler, a binder, and a thickener.
Grits are made from dent corn, which has a softer and starchier kernel than other corn varieties.
The mature kernels are processed to remove the outer hull, dried, and then ground into smaller bits.
The most basic and perhaps most common way to prepare grits is to boil them, then combine them with butter and milk.
Corn meal can be made with pretty much any type of corn, and comes in every color from white and yellow, to red and blue colors.
They are all used interchangeably.
Grits, on the other hand, while they look similar to coarse corn meal, tend to be made traditionally from hominy instead of just dried corn.
Packing
Bulk in Container’s, 50 kgs.