Understanding Corn and it`s Processing Options

Tino Boehm Sales Manager Specialty Milling North America

Innovations for a better world.

1 Fractions of Maize kernel Amount Fat Pericarp / Testa 6.0% 0.9% Aleurone 7.0% 7.0%

Hard Endosperm 51.0% 0.24%

Soft Endosperm 23.0% 0.24%

Germ 11.5% 35.8%

Tip Cap 1.5% 1.5%

(Information: Hopkins, Smith + East)

2 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Different Corn from Countries

Brazil, dent South africa, white corn

Different Properties France, soft result in Process Romania, soft Parameters

Italy, US-Yellow II Flint

Americano, white Argentina, Plata Brazil, Mato corn Grosso

3 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Whole kernel analyzes

4 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Whole kernel analyzes

5 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Heat damaged maize.

6 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Main products from the maize degermination.

Flake grits Brewer‘s grits Snack grits Cornmeal 5600 - 4000 µm 1200 - 300 µm < 800 µ < 400 µ Fat 0.6 - 0.8 % Fat < 1.0 % Fat 0.6 – 1.0 % Fat 1.0 - 2.5 %

7 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Aztec process of cooking corn with ashes

Corn + Water + Lime + Δ + Time

8 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Nixtamalization Process

 Process of cooking corn in alkaline solution, also known as Nixtamalization.  Masa is a staple food in Mexico and Central America.

Corn + Alkaline Manual Formation of Solution Grinding Tortillas Δ

9 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Traditional Process

process water return Corn Decant Washing

Cooking Waste Water

Flour Packing Decant Resting Silo Wet Milling Drying

Source: MASECA’s process

10 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Traditional Process

Alkaline Solution

clean corn cooking decanting washing decanting

Waste Waste water water

wet resting drying packing Loss milling Soluble fibers Starch Nutrients Steam Yield loss

For internal use only

11 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Derivate Products from Corn Masa

 The product this process is known as corn Masa or Nixtamal and it is used for making a variety of snacks and foods.

Nixtamalization

12 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Harina Tamale Harina Premium Harina 4 B

Harina Clasica Harina Amarilla Harina Taco Shell

13 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Problems with Corn Masa Process

Waste water  1.5 tons of waste water per ton of flour  Loss of maize through waste  Loss of energy  Waste treatment plant required

14 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Market potential

Tortilla markets have flourished over the past five years, making it the fastest growing segment within the baking industry.

8.4 m tons over of tortilla are 13 m tons Global tortilla chips consumed in 280 bn tortillas consumption Mexico each year consumed yearly in the US. exceeds 1.3 m tons per year

15 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 The process

Innovations for a better world.

16 Prime Masa Nixtamal 91% less Waste water free water same rheological properties of the traditional masa

17 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 What is produced?

Product : Corn Masa Flour Quality  Gelatinized Corn Flour 50-60%  Granulation 90% under 300µm.  Moisture ~12%  Strong Lime Stone Taste.

18 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 Food Application Center Minneapolis

23 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 State of the Art Product Test Center

24 MSGP | Understanding Corn/ Maize | T.Boehm | 2019 www.buhlergroup.com

Understanding Corn/ Maize

Tino Boehm Sales Manager Specialty Milling North America Buhler Minneapolis [email protected]

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