Grits refined

Corn grits Refined particles of the endosperm, free of germ and pericarp, produced after dry milling. Corn grits are usually classified by sizes as U.S. mesh numbers 6, 40, and 60. They are widely used by the brewing, snack, and breakfast cereal industries. 

Maize flour, maize grits and refined maize oil -... 

The finish on metallic materials such as stainless steel, whether it is a refined mill finish, polished to specific grit, or an electro-polished treatment, should complement system design and provide satisfactory corrosion and microbial activity resistance. 

FFSFs and grits are the least refined soy protein ingredients. Three types of FFSFs are produced (i) enzyme-active, (ii) toasted, and (iii) extruder-processed. Re-fatted flours are sometimes referred to as fully-fatted or full-fat, but they are described in this chapter in the section on defatted SF because the original fat is removed and replaced with refined, bleached, and deodorized (RED) oil. 

Dry-millers process maize in two ways by stone grinding the kernels to produce hominy grits and full-fat whole meals, and by the tempering-degerming or TD process (Figure 7.3). The latter process is the one most commonly practiced by the industry and produces highly refined grits, meals, and flours with extended shelf life. 

The objective of dry milling is to produce the maximum percentage of refined grits, containing minimum fat, fiber, and specks from the hilum or tip cap, and to recover the maximum percentage of clean germ with maximum oil content and largest particle size. 

The tail and thru stock streams are then immediately dehydrated to decrease the moisture to approximately 14%. At this moisture, the refined grits and their products and coproducts will have prolonged shelf life. The drying operation is usually... 

DecorLicaLed kernels are used in Africa and India for the preparation of boiled, parched, or steamed products, whereas refined sorghum grits are used as brewing... 

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