Capitol Authentic Snack Meal

US grown and milled yellow dent corn, enriched degerminated yellow corn meal.

(fortified with, niacin, iron, thiamin, riboflavin, folic acid). This is NOT a ready to eat product and is potentially GMO.

Request a sample

Capital Authentic Yellow Corn Cones

US grown enriched degerminated yellow corn meal (Degerminated yellow corn meal, niacin, iron, thiamin, riboflavin, folic acid. This is NOT a ready to eat product and is potentially a GMO.

Request a sample

Capital Authentic Yellow Corn Grits

Dry milled corn grit made from degerminated identity preserved non-GMO yellow corn with no chemical additives.

Request a sample

A coarse flour ground from dried maize (corn). A common staple food, and ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.

Corn Meal

Request a sample

Made from the kernels of white corn. Often milled to a finer grind than yellow cornmeal, which gives baked goods made with it a more refined, less rustic texture. Often the preferred corn variety for use in Mexican-style and other corn-based foods including tortillas, corn flakes, corn meal, grits and hominy.

White Corn Meal

Request a sample

Created during a process where the potato cells remain almost intact, which leads to a very low proportion of starch. Can be soluble at high temperatures when used as a thickening agent. Can be used in snack products, but the low starch content gives granules a distinctive potato flavor, short structure and low expansion.

Potato Granules

Request a sample

Usually described as rice that is about four or five times as long as it is wide. Typical length measurements for a single grain vary between about 0.27 to 0.35 inch (7 to 9 millimeters). The rice is fluffy and dry when cooked and because of its low starch content, separates easily without excessive stickiness. Available in different varieties, such as aromatic, white and brown.

Long Grain Rice

Request a sample

Produces moist, tender and slightly chewy grains that stick to each other when cooked. Common medium grain rice include Arborio and Valencia, which are typically used to make risotto, and Bomba rice, which is used in paella. 

The most dominant varietal of med-grain rice grown in California is ‘Calrose’. Medium-grain rice is about two to three times as long as it is wide.

Medium Grain Rice

Request a sample