The color and taste will vary depending upon the type of corn ground. Roasted Corn Meal -A product of central and eastern Pennsylvania, in which corn is ran through a peanut roaster. When ground it makes the corn meal have a very nutty aromatic flavor and taste. Corn Flour -Which is finely ground corn and bolted through a fine wire screen to remove the gluten, the grits, and bran to become a fine light corn flour. A flour which ranges from white to a golden yellow, in color.
Corn flour is produced from finely ground kernels of corn.
Corn flour is also referred to as corn meal in some mills, and is most often added to pancake mixes. Yellow or White Corn Grits -Commercial grits have the germ and bran removed, the bolted grits have the finer particles sifted out. In grinding corn meal the coarser particles which are separated in the bolting are used as cereal. Corn Bran -The bolted bran flake particles of corn bran, are bolted from the corn meal, flour, and grits products. Corn Gluten -A type of gluten which is the nutritious part and product of corn, most often used in animal feed.