Cereal Flakes

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.

References in periodicals archive ?
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.
According to company officials, Love Crunch is made with simple, premium, organic and non-GMO ingredients, including chocolate cereal flakes, crunchy granola clusters, Fair Trade Italian dark chocolate chunks and inclusions of either raspberries, strawberries, creamy peanut butter or sweet coconut flakes.
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 1944 William Heath Robinson, the English artist known for his drawings of complex machinery which performed simple tasks, died.
The casein coating also could be sprayed onto products, such as cereal flakes or bars, replacing sugar coatings.
In addition to being used as plastic pouches and wraps, this casein coating could be sprayed onto food, such as cereal flakes or bars.
Marcato also introduced the Marga Grain Mill--which can easily process oats, barley, rye, wheat, spelt, kamut, rice and buckwheat--and is adjustable for course, medium, or finely ground flour, plus six different sizes for cereal flakes.
1Go for large cereal flakes Adults poured a lower weight of large cereal flakes than they did smaller flakes - and this meant around 72 fewer calories, according to a study at Penn State University in America.
Food and beverages, including sunflower oil; spread and butter; chicken, egg and milk products; canned vegetables; mineral spring water; and fruit juiceAgricultural products and processed materials, including grains, pulses (legumes) and animal feedSweet, snacks and breakfast foods, including biscuits, candies, chocolates, wafers, snacks, cornflakes, muesli, cereal flakes, instant oats and ice cream
Size Does Matter When It Comes To Cereal Flakes: You are likely to eat more breakfast cereal, by weight and calories, when flake size is reduced, according to Barbara Rolls, a nutrition professor at Pennsylvania State University.
Washington, March 27 ( ANI ): Researchers have shown that when cereal flakes are reduced by crushing, people pour a smaller volume of cereal into their bowls, but still take a greater amount by weight and calories.