To
obtain corn starch, we start with ground corn.
Once
ground, it is allowed to ferment (with water and enzymes) for one or
two days to break down the grain cells and release the starch. This
results in a product rich in solid phase. At this point, the product
is centrifuged using a two-phase solid-liquid decanter, which
separates the starch, which will be dried, from a stream of
gluten-rich proteins that may be further processed with a vertical
disc centrifuge.
Corn
starch is gluten-free and is therefore highly sought after.