Corn flakes

Cereal – a food product from corn. Similar products are also produced from wheat, rice, oats and other crops. In 1894, the original corn flakes was patented by an American doctor John Harvey Kellogg, whose firm (Kellogg’s) is still the leader in their production.

The fabrication technology includes the processes of removal of the bean shells, the separation of the nuclei, obtaining grains with the subsequent boiling in a sugar-salt syrup, then flattening into a thin petals and roasting them in ovens to crispy perfection. Currently it is an international product, one of children’s favorite treats.

Corn flakes are produced from high quality corn grits. First corn flakes were produced without enrichment of their various additives. Now the us and abroad to improve nutritional merits cornflakes greatly enriched by various organic and whole additives. Cover them with caramel, sugar syrup, chocolate, mixed with chopped dried fruit (raisins, apples, prunes, apricots, dates, etc.).

The caloric content of cereals is 363 calories per 100 grams of product.

Composition cereals

Cereals enriched with b vitamins (thiamin, Riboflavin, nicotinic acid), mineral salts (salts of calcium, phosphorus, iron).

Corn flakes in cooking

Usually eat cereal, like muesli, pre-filling them with milk. It is a convenient, delicious, ready to eat and quite healthy Breakfast.

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