To know the more important details and everything that has to be known about the corn milling process it is assumed that it is a transformation process.
A process that cereal is submitted to that, according to Statista, it is the most produced worldwide in the last campaign, 2022/23, which increases its relevance and the need of deeply knowing that transformation process.
Because it is a cereal cultivated worldwide, because its importance in the life of the planet’s population is, in many cases, vital and because of the applications of the corn as a result of the transformation procedures that it suffers, they are multiple and concern diverse sectors of agriculture, industry and economy, in general.
We start from a first phase, the collection of corn, of the different types of corn that represent a multiplicity of forms, sizes, colors, textures and adaptation to different environments, even though all the corns belong to the same species and types or races that differentiate them, they correspond to a non-botanic but artificial classification.
After the collection, the second phase drives us directly to the milling, which can be made in two ways that will result in different products and subproducts destined to diverse industrial sectors that go from the food industry to aesthetic and cosmetics, passing by the textile.
The corn milling process basically consists of the submission of the cereal grains to physical processes that look for the separation of its different parts.
To unfold the paths that provide us with all that has to be known about corn milling is very important to distinguish between two different forms of milling: humid milling and dry milling.
Dry corn milling, that in Europe has as a leader the Spanish business Dacsa in all of the sectors, it is a procedure that is done by splitting the grain in its anatomic components: endosperm, bran and germ, with the objective of obtaining semolina and milling products specific for the human food and different granulometries, such as flours, starches, and crushed corn and subproducts such as corn bran and germ.
Products, such as flour, semolina, chopped, polenta, brewer’s semolina or corn fiber, that Molendum Ingredients, subsidiary of Dacsa Group, offers to its clients the guarantied excellence in origin, and that has as a destiny the production of cereals for breakfast, different types of snacks and also the brewing production activity, where it is specially appreciated the polenta for its capacity for avoiding stale tastes in the beer.
In terms of humid milling corn, we would be talking about a procedure that it is made through a processing from solid to humid to split the grain into its chemical components, it is to say, protein, oil, fiber, fructose, glucose and specially the principal product: corn starch, free from proteins because the grain has been submitted to a previous treatment of maceration that denaturalizes it.
Humid and dry milling, two different ways of obtaining the maximum performance of the corn and those that w already know all that has to be known to understand the process of corn milling and its usability.