Description
A clear breakdown of how cornflakes are made from milling corn to cooking, flaking, toasting, and packaging. This is how your breakfast is built.
Ingredients
Clean and mill corn kernels into grits.
Cook the grits with sugar, salt, malt, and steam under pressure.
Cool and dry the cooked grits.
Flatten using rollers or extrude into flakes.
Toast in hot-air ovens at 275–330 °C.
Cool flakes, weigh into bags, seal, and box.
Instructions
Clean and mill corn kernels into grits.
Cook the grits with sugar, salt, malt, and steam under pressure.
Cool and dry the cooked grits.
Flatten using rollers or extrude into flakes.
Toast in hot-air ovens at 275–330 °C.
Cool flakes, weigh into bags, seal, and box.
Notes
Use fresh corn grits for best flaking.
Temperature control during toasting is essential to avoid over-browning.
Flavoring can be customized for taste.
- Prep Time: 15min
- Cook Time: 40min
- Category: breakfast
- Method: Boiled and Toasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 180mg
- Fat: 0..5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: how are cornflakes made, cornflake process, cereal factory, making cereal, breakfast cereal