Corn flakes - a food product from corn kernels .
| Cornflakes | |
|---|---|
| English Corn flakes | |
 Bowl of cornflakes | |
| Included in national cuisines | |
| american , international | |
| Place of origin | USA , Michigan , Battle Creek |
| Author | John Harvey Kellogg and Will Kate Kellogg |
| Appearance time | 1894 year |
| Components | |
| The main | Cornmeal , sugar , flavorings |
| Possible | milk , cocoa , honey , yogurt , fruits , berries , etc. |
Similar products are also produced from grains of wheat , rice , oats and other crops.
Content
Recipe Opening History
The history of corn flakes dates back to the 19th century . The owners of the Battle Creek Sanatorium in the state of the same state in Michigan , Dr. Kellogg and his brother Will Keith Kellogg, were preparing some kind of cornmeal dish, but they urgently needed to leave for urgent matters of the guesthouse. When they returned, they found that the cornmeal had deteriorated. Since their budget was tightly constrained, Kellogg decided to make dough out of flour anyway, but the dough curled up and made flakes and lumps. The brothers fried these flakes out of despair, and it turned out that some of them became airy, and some acquired a pleasant crunchy texture.
Subsequently, these flakes were offered to Dr. Kellogg's patients as a new dish and, served to the table with milk and marshmallows, they were very popular.
By adding sugar to the cereal, Will Keith Kellogg made their taste more acceptable to a wide audience. So in 1895, the original corn flakes were patented by American physician John Harvey Kellogg. In 1906, Kellogg began mass production of a new type of food and founded their own company - Kellogg's , which is still the leader in the production of corn flakes and breakfast cereals.
Manufacturing Technology
The manufacturing technology includes the processes of removing shells from grains, separating the embryos, obtaining cereals, followed by its cooking in sugar-salt syrup, then flattening into thin petals and frying them in ovens at a temperature of 140 ° C until a crispy state.
Subsequently, the flakes may be coated with glaze ; including with a filler : nuts , candied fruits , confectionery chips , etc.
Use
Flakes are suitable as an independent product. As a rule, corn flakes, like muesli , are eaten, pre-filled with (exclusively) cold milk.
Currently, corn flakes are an international product. One of the children's favorite treats.
See also
- Popcorn
- Extrusion (technological process)
- Corn sticks
- Granola
Links
- Kellogg's Fast Facts , Kellogg's . Archived December 4, 2010. Date of treatment October 3, 2011.
- Dr. John Harvey Kellogg . Archived July 12, 2007.
- 100 Years of Cornflakes . kaplanink.com . Archived August 21, 2008.