PRODUCTION PROCESS

Almost any carbohydrates can be turned into starch, through wet milling process. For Sago and Tapioca, the piths or roots are respectively chopped and fractionated, then starches are extracted from its fibers. By separating the fibers, the starch undergoes the process of washing, refining and concentrated, then dried into starches that we use frequently in cooking and food processes.

Corn, however, takes a different path because of the complexity of its components. The journey of how corn can turn into starch begins with a step called steeping, where first, we soften the corn kernels. The next steps are about separating the remaining components to find pure starch. The softened kernels allow its Corn Germ, the white part that contains the oil and fat, to easily separate from the rest of the corn. The remaining corn gets milled, to break the fibers apart, releasing granules that contain gluten and starch. The fibers become what we call the Corn Bran. Those granules need to be separated through a wet milling process to separate the gluten portion to become Corn Gluten Meal, while the starch slurry gets continuously refined, concentrated, and dried to become Corn Starch as we know it.