1. Decide the product mix
Maize grits for snacks and brewing, maize semolina, maize flour and corn flakes each need a different flow. Fix the products and their share of output first.
2. Cleaning
Pre-cleaner, vibro separator with aspiration and destoner remove cob pieces, stones and dust. Maize often carries more dust and broken kernels than wheat, so aspiration matters.
3. Conditioning and breaking
Controlled moisture helps the germ and bran separate. A maize cutter machine breaks the kernels into pieces in the grit and semolina sections.
4. Grinding and grading
Roller mills or hammer mills reduce the endosperm, and plansifters and purifiers grade it into grits, semolina and flour.
5. Flaking, drying and finishing
For corn flakes, conditioned grits are flattened in a flaker machine and then dried or roasted. Dryers stabilise moisture for storage.
Plan the layout early
Building height, number of floors, conveying method and dust control all affect cost. Share your site details and capacity with DPG for a layout proposal.
