In this brief guide, we are going to answer the question “How corn flakes are made” with an in-depth analysis of how corn flakes are made. Moreover, we will have a brief discussion about for what reason Kellogg’s corn flakes are made as well as how Kellog’s corn flakes are made.
Corn flakes, often known as cornflakes, are a breakfast cereal created by toasting corn flakes (maize). William Kellogg invented the cereal, which was originally produced with wheat, in 1894 for patients at the Battle Creek Sanitarium, where his brother John Kellogg was the administrator.
So if you are in search of an answer to how corn flakes are made, then you need not worry as we are going to answer all your questions.
So without much ado, let’s dive in and figure out more about it.
Take 1 cup cornmeal, sugar, salt, and vanilla extract in a large mixing bowl. Stir while adding a small amount of water until the batter is smooth. If the batter is too thick, add extra water if necessary; the consistency of your batter should be comparable to that of idli batter.
Prepare a baking tray by lining it with foil or parchment paper and lightly greasing it with oil or spray. Pour the batter into the tray and spread it out evenly to form a thin layer of about 1/3 to 14 inches thick. Mix the remaining 12 cups of cornmeal with 1 teaspoon of water. Blend until the mixture resembles breadcrumbs. On top of the other batter in the tray, sprinkle the breadcrumb mixture.
Preheat the oven to 350 degrees and bake the tray for 10 to 15 minutes on the center rack. Reduce the oven temperature to 250 degrees Fahrenheit and remove the tray from the oven.
Allow cooling before breaking the batter into little flakes using your fingertips.
Return the dish to the oven for another 45 minutes, or until the flakes are golden and crisp. Once these have totally cooled and dried, serve them with milk. Keep the remaining flakes in an airtight jar or airtight container away from direct sunlight in a cold, dry environment.
For what reason corn flakes were invented?
John Harvey Kellogg invented the renowned breakfast cereal in 1894. It was invented as a healthy diet for patients at the sanitarium where he worked, and its inception was functional: it was supposed to be healthful and intentionally bland.
It may seem strange that someone would prepare meals with no taste, but it was all part of an extreme diet aimed at repressing passion, which was encouraged by his church.
He was a Seventh-day Adventist, a Christian denomination that adhered to a strict vegetarian diet free of alcohol, caffeine, and meat.
It’s possible that your dislike of corn flakes isn’t coincidental, given Mr. Kellogg invented corn flakes primarily to prevent children from masturbating! He had strong feelings regarding masturbation, noting, “If clandestine sex commerce is a dreadful evil, self-pollution is a crime twice as abominable.”
Spicy foods, meat, and, in general, anything that tasted too good, he believed, spurred ‘self-pollution.’ One of his most heated arguments with his brother and business partner was over the addition of sugar to cornflakes.
Kellogg’s brother had the (correct) idea that adding sugar to the cereal would dramatically improve its flavor, but Kellogg stuck to his initial vision of bland and uninteresting food that killed the sexual drive, therefore the flakes stayed unsweetened.
How are Kellogg’s corn flakes made?
Kellogg’s Corn Flakes was initially manufactured in 1906, using a technique that is largely unchanged today. The majority of it takes place on the field, with the help of healthy nutrients and our farmers’ care. Every kernel of corn we harvest yields 2-3 flakes, which are cooked, dried, and roasted at our plant for only a few hours before becoming Kellogg’s Corn Flakes on your table.
In April, seeds are sown, and the soil is provided with three nutrients: nitrogen, phosphorus, and potassium. After two months, the corn goes through a growth surge, reaching a height of five feet before flowering.
The corn is ready to be harvested in October and November and transported to a mill, where it is cleaned, sorted, and rolled before being shipped to a Kellogg’s facility. Corn grits are rolled into flakes at the facility. After that, the flakes are cooked, dried, and toasted to form Kellogg’s Corn Flakes, which are ready to eat.
You can read about different types of cereals and their benefits here.
Other FAQs about Corn flakes that you may be interested in.
In this brief guide, we answered the question “How corn flakes are made” with an in-depth analysis of how corn flakes are made. Moreover, we also have a brief discussion about for what reason Kellogg’s corn flakes are made as well as how Kellog’s corn flakes are made.