Competence in corn
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2017 October |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Alexandra Londoño Baderschneider, Product Manager, Bühler AG, Uzwil, Switzerland Corn plays an important role in the international food processing industry, as a raw material for snacks and staple foods and Bühler has been an expert in corn processing technology for many years. In addition to the conventional processing of corn into maize grits, semolina or corn flour, Bühler has also developed special processes to meet local or regional requirements. For many of us, snacking has become part of our daily lives. Whereas, in the past, we used to snack on not-so-healthy treats such as chocolate or cookies, the growing “snackification” trend has brought a change in our eating habits. Corn is one of the raw materials used for manufacturing extruded snacks. However, in many countries, corn is also the number one staple food. More corn is grown throughout the world than any other grain crop. Every year, more than 1 billion tonnes of corn are harvested and 70 percent of this is processed into animal feed. The remaining 30 percent, around 175 million tonnes, is used for manufacturing food and in industrial applications such as starch used in the production of paper and chemicals. Read more about: Bühler: The corn specialist Local corn specialties Environmentally friendly process Environmentally friendly solution No wastewater, same flavor Snackification |
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