Commercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into fractions using a Ro‐tap shaker. Particles 297 μm thick had the highest consistency. Particles 354 μm thick had the longest stability, their yellow color value (Hunter) was the smallest, and arepas made from them had the highest elasticity. Sedimented volumes were greater for particles 297 μm thick and coarser. Functional properties, evaluated by trained judges, were better for fractions with sizes between 297 and 420 μm. Regression analysis showed that particles between these sizes are the best suited for Venezuelan arepa preparation.