White and Yellow Super Fine maize meal flour or E250 involves grinding of softened maize and separation of corn seed(germ), gluten(proteins) and fibre(husk). The resulting fine ground product will pass 90% through a 300mm sieve.

Packaging: 25kg Polypropylene bag.

White and Yellow Maize Meal is a natural source of protein and fibre and forms an important part of African cuisine. It is also fortified for extra health and nutritional benefits. Maize meal is also used in the extruding process for instant porridge, brewing industry and in the starch industry.

Packaging 12,5kg up to 50kg.

Corn grits are low in fibre and contain less than 1% fat. Grits of various granulations are utilised by the snack, Breakfast cereal and Brewing industries.

Packing: 50kg bags.

White and Yellow maize are leafy stalk whose kernels have seeds inside. Maize, Zea Mays, is an annual plant of the family Poaceae and is a and is a staple food crop grown all over the world.

Packaging: Bulk lose in trucks, 50kg bags.

Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.

Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fibre part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.

Ultra-high temperature processing (UHT), ultra-heat treatment, and ultra-pasteurization is a food processing technology that sterilizes a liquid food by heating the food for two to five seconds to a temperature greater than 140 °C (284 °F) to kill bacterial endospores.

UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine months. In contrast, flash-pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale.