Corn intended for the production of flour is a variety among our products in which soft or less compact starch predominates, which facilitates the grinding of the grain. Corn flour is extracted by grinding the inner part or core of the grain. In our product, this part represents 75% of the weight of the cereal grain, and is mainly made up of starch and a protein complex called zein.
 Proximate chemical composition of the main parts of corn kernels (%)
 chemical component
 Pericarp
 Endosperm
 Germ
 Proteins
 3.7
 8;0
 18.4
 ethereal extract
 1.0
 0.8
 33.2
 crude fiber
 86.7
 2.7
 8.8
 ashes
 0.8
 0.3
 10.5
 Starch
 7.3
 87.6
 8.3
 Sugar
 0.34
 0.62
 10.8