Corn Processing Plant & Machinery Solutions

Corn is cleaned and de-stoned, then broken and graded to the grit size the flake or snack line needs. Off-size fractions are diverted to flour or feed.

Grits are cooked under steam with a slurry of sugar, salt and malt until the starch is gelatinised. The cooked mass is discharged and broken up so the pieces separate before drying.

Cooked grits are dried and then held in tempering bins so moisture equalises through each piece. Even moisture is what allows a flake to roll without tearing.

Tempered grits are pressed between rolls into thin flakes and then toasted so they blister and crisp. Flakes are cooled on the way out of the oven.

Corn meal fed to an extruder expands into puffs and rings, which are then tumbled with oil and seasoning in a coating pan. Coated snacks are cooled before they reach the weigher.

Flakes and snacks are weighed on a multi-head weigher, filled into pillow packs or lined cartons under gas flush, coded and inspected.