1. Baking

Food-grade calcium hydroxide is widely used by manufacturers of corn products and potato chips. Before corn is ground into flour for tortilla production, it is fully soaked in aqueous calcium hydroxide solution to facilitate the subsequent grinding process.

2. Tortillas

In South America, calcium hydroxide is widely applied in corn processing. Corn is soaked in aqueous solution containing calcium hydroxide, which makes the kernels swell and their husks loosen and peel off. The peeled husks are then rinsed away. During this process, apart from calcium supplementation, more importantly, niacin is released from the corn itself. This improves the taste and nutritional value of corn. After this treatment, the corn is sun-dried and then ground into flour similar to masa harina.