Grits used in the fermentative process of beer manufacturing are obtained from milling pealed and degerminated corn grits thus substituting other products rich in starch, like rice.

The use of these grits can replace the commonly used starch components up to 50%.

Their main characteristic, low amount of fat, stable granulometry and the absence of bran particles, make it a better final product after the fermentative process.

  Moisture   13.0 - 14.0 %  
  Fat   0.6 - 1.0 %  
  Proteins   8.0 - 12.0 %  
  Carbohidrates   75.0 - 80.0 %  
  Granulation   Between 400 - 1300 microns
(Range be determined according to required specification)
  Aflatoxins   Aflatoxin B1: Max 5 PPB
Total Aflatoxin: Max 20 PPB
  Residues of pesticides   Free  
  Heavy Metals   Free