Sweet Corn Latin Name: Zea mays rugosa
Raw material used: Fresh sweet corn is processed during the season and stored in frozen conditions. Availability of Raw material: January to March; August to September
Technique used: Freeze Drying Technique.
Process steps from Raw material to Finished Product. This includes peeling of cobs, cutting to remove kernels, blanching, freezing, and freeze-drying under conditions hygienically controlled and monitored.
Country of Origin and Manufacturing
(For Whole) >95% on 4mm
Color: Yellow, typical of Sweet Corn
Texture: Characteristically firm, tender after rehydration.
Moisture: Max 5%
Bulk Density: 160 to 220 g/l
Intended Use: As an ingredient of end product which can be used in ready to eat food products. Chemical Characteristics
Ash: Max .5gm
HCL Insoluble Ash: Max 0.1gm