Specialty Products, Inc.

Specialty Products, Inc. represents a corn mill that produces many different types of corn products for Hispanic grocery stores and bakeries. This company operates one of the world's largest dry mills and makes food ingredients for the confectionery, baking and tortilla industries. Many varieties of corn grits, corn meal, corn flour as well as corn bran are milled from yellow and white corn. The Mill also manufactures arepa flour and arepa meal. In addition to corn products, we offer grains, pulses, dairy products, and other agricultural products. We can source and arrange delivery for different products at the best possible market prices.

As a Brokerage company, we source commodities, arrange inland transportation, ocean freight, and delivery of the products to our customers. It is our desire to offer our customers a complete service including the selection of either containerized or bulk shipments.

Specialty Products, Inc. welcomes and is eager to develop new trading customers and still continues to maintain the valuable relationships we have already established. We pride ourselves with excellent customer service and hope that you will give us the opportunity to work with you. For additional information you can fax us at 563-547-5907 or call us at 563-547-4069.

Arepa Flour & Meal

White Arepa Flour	A pregelatinized white corn flour with no additives. It is used to make Arepa corn cakes.
Yellow Arepa Flour	A pregelatinized yellow corn flour with no additives. Used to make Arepa corn cakes.

Brand and Germ

Corn Bran, Type C	Used to increase the total dietary fiber of cereals. TDF = 80-85 percent.
Stabilized Corn Bran	Used to increase the total dietary fiber of mixes and cereals. TDF = 80-85 percent. Enzymes heat stabilized to extend shelf life.
Stabilized Corn Germ	Use ground corn germ to add pleasing nutty flavor and aroma. Enzymes are heat stabilized to extend shelf life which is much longer than shelf life of wheat germ making corn germ suitable for use in mixes.
Stabilized Wheat Bran	Used to increase the total dietary fiber of mixes and cereals. Enzymes are heat stabilized to extend shelf life.
Stabilized Wheat Bran (colored)	Use to increase the total dietary fiber of mixes. Enzymes are heat stabilized to extend shelf life. Available in many bright colors and can be used as a decorative topping.
Stabilized Wheat Germ	Use wheat germ to add pleasing nutty flavor and aroma. Enzymes are heat stabilized to extend shelf life.

Corn Flakes

Confectioners corn flakes

Available in coarse, medium and fine granulations. These very thin and light corn flakes are milled from yellow corn grits with no additives. Used to give a light, flaky texture, as in "Japanese-type" breading.

Corn Flour & Meal

White Corn Flour (low viscosity)	A basic ingredient in batters and breading. Controlled low viscosity to adjust the batter viscosity in conjunction with other ingredients such as wheat flour.
White Corn Flour (high viscosity)	A basic ingredient in batters and breading. Controlled high viscosity to adjust the batter viscosity in conjunction with other ingredients such as wheat flour.
Processed White Corn Flour	A pregelatinized white corn flour with no additives. Used to increase absorption and viscosity.
Processed Yellow Corn Flour	A pregelatinized yellow corn flour with no additives. Available in high or low absorption. Used to increase viscosity.
Yellow Corn Flour	Milled from yellow corn with no additives. Used as a source of carbohydrates.
Yellow Corn Flour (low viscosity)	A basic ingredient in batters and breading. Controlled low viscosity to adjust the batter viscosity in conjunction with other ingredients such as wheat flour.
Yellow Corn Flour (high viscosity)	A basic ingredient in batters and breading. Controlled high viscosity to adjust the batter viscosity in conjunction with other ingredients such as wheat flour.

Corn Grits, Meal, Cones & Flour

Processed White Corn Flour	A pregelatinized white corn flour with no additives. Used in formed breakfast cereals.
Processed Yellow Corn Flour	A pregelatinized yellow corn flour, with no additives. Flour available in high or low absorption. Use in formed breakfast cereals.
Yellow Corn #4 Flaking Grits	The highest quality #4 corn grits for flaked breakfast cereals.
Yellow Corn Grits	For extruded breakfast cereals. Available in bulk rail cars, bulk trucks, bulk bags and in 100 pound paper sacks.
Yellow Corn Meal	For extruded breakfast cereals. Available in bulk rail cars, bulk trucks, bulk bags and in 100 pound paper sacks.
Yellow Corn Cones	For extruded breakfast cereals. Available in bulk rail cars, bulk trucks, bulk bags and in 100 pound paper sacks. Uniform fine granulation.
Yellow Corn Flour	For formed and extruded breakfast cereals. Available in bulk rail cars, bulk trucks, bulk bags and in 100 pound paper sacks.
White Corn Meal	For extruded breakfast cereals. Available in bulk cars, bulk trucks, bulk bags, and in 100 pound paper sacks.
White Corn Flour	For formed and extruded breakfast cereals. Available in bulk rail cars, bulk trucks, bulk bags and in 100 pound paper sacks.

Polenta

Polenta	Special granulation of yellow corn meal used to make polenta.
Instant Polenta	A finer granulation of yellow corn meal used to make "instant" polenta.
Stabilized Corn Germ	For a true Italian flavor polenta, use ground corn germ flour which gives a pleasing nutty flavor and aroma. Enzymes are heat stabilized to extend shelf life making corn germ suitable for use in polenta and mixes.

Soy Flour

Soy Flour

Enzyme active, natural full fat soybean flour with no additives. Used to make tofu.

Corn Masa Flour Products

Description: We custom mill many types of masa flour or corn flour for making table tortillas, tamales, taco shells and chips.

Made From: Whole white or whole yellow corn, trace of lime. Ingredients such as food acid preservatives, vitamin and mineral enrichment and others may also be included.

Variations: We can vary the ingredients, pH, product granulation, water absorption and flavor of masa corn flours for specific applications.

Usage: Mix approximately one part masa flour to one part water to form masa dough.

Packaging: 50 pound (22.7 kg) net weight, multiwall paper sacks or bulk rail cars, bulk trucks.