Corn Flour

What is Corn Flour and How Does It Reach the Dinner Plate?

Corn flour is a finely ground powder made from corn kernels. It is most often used as an ingredient in bakery items such as breads, muffins, and pies. Corn flour is not to be confused with cornstarch, which is a different product. Corn flour can also be used in more savory dishes like cornbread, tamal, and arepas. Corn flour is not only a favorite among home chefs, but it is also used in commercial restaurants and other foodservice industries. But how does corn flour make it from corn kernels in the field to the dinner table?

The Production of Corn Flour

Production of corn flour starts at the source with the farmers. Corn is planted in the spring and harvested in the fall. During this process, various pesticides may be used to ensure the corn is pest free during growth. Depending on the variety, corn may be windrowed, which is the spreading out of stalks across the field, or it may be combined directly, where the entire stalk is cut, shocked, and collected.

After harvesting, the corn has to be dried. The field moisture of corn is far too high for milling and needs to be reduced. This process usually takes place in a dryer, which combines heat, ventilation, and airflow to reduce the field moisture. During the drying process, the moisture needs to be kept in the correct range, so it is important to monitor the process to avoid any quality issues.

After drying, the corn is stored temporarily before it is transported to the mill. During this time, the kernels are protected from fallout, pests, and wet weather. Some mills have their own storage facilities while others contract with a third-party storage facility.

Once the corn is safely stored, it is ready to be milled into corn flour. Milling is done in either a hammer mill or a stone mill. In the hammer mill, the corn kernel is impacted with steel hammers at high speeds, breaking the kernel into many small pieces. The stone mill process is a bit softer, as the kernel is simply passed between two rotating stones. Why one method is better than the other depends on the desired end product, but either way, the corn is sheared into small pieces, resulting in corn flour.

The Finished Product

Once the corn is milled into flour, it is ready for packaging. However, the milling process does not result in a perfectly white flour. Therefore, after milling, the flour needs to be run through several sieves to remove any impurities and to create a more uniform grind size.

Once the sieve process is completed, the flour is packaged in bulk sacks or pre-packaged containers. Packaging is important, as it not just protects the flour but it also allows the consumer to trust that they are buying a quality product.

The Distribution of Corn Flour

Once the flour is packaged, it is ready to be shipped. The flour might be sourced directly from the farm or to a third-party distributor and then to the consumer, depending on the type of the business that sells the product. It is important that the distribution system is efficient, as it ensures a steady supply of corn flour to the consumer.

Once the flour reaches the consumer, it is ready to be used! Corn flour is a versatile product that can be used in both sweet and savory dishes. Baked goods like breads, muffins, and pies benefit from the fine texture and light flavor of corn flour. Corn flour can also be used for items like cornbread, arepas, and tamales, as it adds flavor and a light texture to these items. Corn flour can also be sprinkled over popcorn or used to dust a pizza crust or pan-fried chicken.

Conclusion

Corn flour is a versatile and delicious ingredient that is used in many recipes, both sweet and savory. From the farm to the mill to the kitchen, corn flour has a long journey, with each step carefully monitored to ensure the quality and safety of the product. Regardless of which dish it finds its way into, the light taste and texture that corn flour provides make it a popular ingredient for home chefs and foodservice professionals alike!