Denté corn: also known as deotted grain corn, it is the most commonly used variety of corn to produce cornflakes. Denté corn grains have a characteristic hollow on the back, resembling a tooth, hence their name. Soufflé corn: also known as corn to be burst, this variety of corn is used to make popcorn and blown cereals. The grains have a high humidity content, which turns into steam under the heat and bursts the grain. Corn with round grains: this variety of corn has round and smooth grains, and is often used for the production of corn flour and semolina. Black grain corn: this variety of corn has black grains, which gives it a distinctive color when it is transformed into corn flakes. It is often used for breakfast cereals and snacks.
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