Breakfast cereal food can be added with milk or boiled. Corn flakes are most common, which is prosperous due to its natural, nutritional and convenient advantages.
Corn flakes were invented in Battle Creek, Michigan in 1894 by brothers Will and Dr. John Kellogg. They baked some boiled wheat on a baking tin, the doctor was called away on an emergency, and they rolled out the stuff the next day. The result was flakes. John was interested in the sanitarium, which he owned, while Will was interested in this great new product.
Technology process with corn flakes processing machine: corn grits--mixing ingredients--boiling--drying--flaking-baking-spraying enhancer-packaging
Key points
Choose flint dent corn as it contains higher cutin endosperm that it appears transparent after gelatinization.
It adopts dry degermination method. First use hot vapor and water over 90℃ to adjust mosture, then grind the corn till the germ is removed. The mixture is sifted by vibrating sifter to get corn grits.
Add salt, malt and water into corn grits to get 20%-35% moisture. The boil the corn with 1．47 X 105 pa vapor till gelatinization.
The corn grits are dried under 66℃ till the moisture at 19％～20％ and cool down at 30～40℃; then flake the corn into flakes at 0．7～1mm.
The corn flakes are baked at 250～350℃ for 20～150 till the moisture decreases at 10%.
The corn flakes can be added with nutrients, syrup.
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