How does drying prepare cooked corn grits for flaking?

In the production of flaked cereals, cooked corn grits emerge from the cooker as lumps containing approximately 33 percent water. The drying process is essential to prepare these grits for flaking by reducing their moisture content to about 20 percent.1

This reduction is typically achieved by passing the wet product through vertical tubes or horizontal rotating cylinders that expose the grits to hot air or steam-heated pipes. Once dried, the grits are transferred to tempering bins for up to 24 hours, which allows for an even distribution of moisture throughout the product. This controlled moisture level is critical, as it ensures the grits are in the proper condition to be successfully flattened into flakes when passed between large steel cylinders.1