Understanding Corn and it`s Processing Options 19... · 2 Fractions of Maize kernel Amount Fat...
Transcript of Understanding Corn and it`s Processing Options 19... · 2 Fractions of Maize kernel Amount Fat...
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Innovations for a better world.
Understanding Corn
and it`s Processing Options
Tino BoehmSales Manager Specialty Milling North America
Innovations for a better world.
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Fractions of Maize kernelAmount 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)
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Different Properties
result in Process
Parameters
Brazil,
dent South africa, white corn
Romania, softFrance, soft
US-Yellow IIItaly,
Flint
Argentina, Plata Brazil, Mato
Grosso
Americano, white
corn
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
Different Corn from Countries
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Whole kernel analyzes
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Whole kernel analyzes
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Heat damaged maize.
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Main products from the maize degermination.
Brewer‘s grits1200 - 300 µm
Fat < 1.0 %
Snack grits< 800 µ
Fat 0.6 – 1.0 %
Cornmeal
< 400 µ
Fat 1.0 - 2.5 %
Flake grits 5600 - 4000 µm
Fat 0.6 - 0.8 %
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Aztec process of cooking corn with ashes
Corn + Water + Lime + Δ
+ Time
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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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
Solution
Δ
Manual
Grinding
Formation of
Tortillas
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Traditional Process
Corn
Cooking
Decant Washing
Decant Resting Silo Wet Milling Drying Flour Packing
process water return
Source: MASECA’s process
Waste Water
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Traditional Process
For internal use only
clean corn cooking
Waste
water
washing decanting
Waste
water
wet
millingpackingdrying
Steam
Loss
Soluble fibers
Starch
Nutrients
Yield loss
Alkaline
Solution
decanting
resting
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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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
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Harina Tamale Harina Premium Harina 4 B
Harina Clasica Harina Amarilla Harina Taco Shell
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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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
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Tortilla markets have flourished over the past five years, making it the fastest growing
segment within the baking industry.
Market potential
8.4 m tons
of tortilla are
consumed in
Mexico each year280 bn tortillas consumed yearly in
the US.
over
13 m tonsGlobal tortilla chips
consumption
exceeds
1.3 m tons per year
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Innovations for a better world. Innovations for a better world.
The process
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Prime Masa Nixtamal
Waste water free91% less
watersame rheological
properties of the
traditional masa
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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What is produced?
Product : Corn Masa Flour
Quality
Gelatinized Corn Flour 50-60%
Granulation 90% under 300µm.
Moisture ~12%
Strong Lime Stone Taste.
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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Food Application Center Minneapolis
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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State of the Art Product Test Center
MSGP | Understanding Corn/ Maize | T.Boehm | 2019
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www.buhlergroup.com
Understanding Corn/ Maize
Tino Boehm
Sales Manager Specialty Milling North America
Buhler Minneapolis