| ≥1 piece |
a) Thick grits: calibrated from 3500 to 7000 microns .
b) Medium grits: calibrated from 2500 to 3500 microns.
c) Thin grits: calibrated from 2000 to 2500 microns.
The most common uses and denominations are:
- Hominy grits or Flaking grits: used in Corn+flakes-p1.html" target='_blank'>corn flakes manufacturing.
- Munguzá or Canjica: used to prepare typical Brazilian dishes.
- Samp or Mealy rice: used to prepare typical African dishes.
- Corn rice: used in Asian countries as a rice substitute (made with white corn).
- Mazamorra: used to prepare typical Latin American dishes.
Hominy grits are pealed and degerminated corn grits. According to they’re granulometric range they can be classified in the following categories: