Corn:
White Corn Flour - Due to its gluten free characteristics, white corn flour is used as an additive to wheat flour to decrease the strength of the gluten structure of the flour. White corn flour is also used for making tortillas.

Yellow Corn Flour - Yellow corn flour is perfect for making very nutritious pancakes. It is also blended in small amounts with strong wheat flour to reduce the strength of the gluten structure of the wheat flour for cake, cookie, pastry and cracker production. Recent technological innovations have also found that Yellow Corn Flour is an economical source of energy for fermentation processes.

Yellow Corn Grits - Used mainly for producing a variety of pellet snacks, it is also being incorporated in the production of breakfast cereals or as an ingredient in baked goods.

Corn Germ - Extracted using today's innovative degerminators, corn germ is a good source of nutritional value.

Corn Bran - Corn Bran is an excellent source of dietary fiber. It is a low cost alternative to grain bran products, and is considered as a valuable source of dietary fiber in mixes, cereals, breads, snack foods and dietary foods.