Corn flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. Dry-milled Corn flour is not to be confused with ‘cornflour’, the term used in the United Kingdom for maize starch obtained as a product of Corn wet milling.

Grits is a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Grits are often served with other flavorings as a breakfast dish.

Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice grit also known as meal or suji is derived from the milling of medium and long grain rice varieties. Raw rice is thoroughly cleaned and made free from all foreign particles and insects and then dry milled to obtain the rice grit.