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Cereal Flakes

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Cereal Flakes 

a food product made of corn, wheat, rice, oats, and other cereal grains; it is prepared by removing the outer coating from the seed, processing the grain into groats, cooking the groats in a sugar and salt syrup, and rolling out the meal into thin flakes, which are then toasted in ovens.

The types of cereal flakes produced in the USSR are ready-toeat corn and wheat flakes, requiring no cooking; they are either plain (natural), sugarand chocolate-coated, or salted. Oats are rolled into uncooked flakes (known as Hercules flakes) for making oatmeal.



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1915: The process for making breakfast cereal flakes was patented by Frank Martin, as previously the combination of corn, oats and grain had proved indigestible for the public.
s passion may be to collect cereal flakes shaped like state shapes.
A Study of the Effects of Water Content on the Compaction Behaviour of Breakfast Cereal Flakes, by DMR Georget, Roger Parker and Andrew Smith of the Institute of Food Research in Norwich, looks at the basic physics of the matter.
 
 
 
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