In this research, we obtained Bollos de mazorca by two ways: the traditional and technified way, both applied in the Villanueva (Bolivar, Colombia). For each of the types of Bollo obtained, physicochemical and microbiological properties were measured, obtaining good yield percentages for Bollo limpio, both in the traditional and the technified, or improved process (80 and 87% respectively), while for the Bollo de maiz biche, obtained by the traditional and the improved process, results were acceptable (70 and 75%). The best performance was always exhibited by the improved process. Microbiological results were satisfactory in all cases.