Cornflakes

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cornflakes is generally a cereal (from corn flakes or cornflakes: "corn" - a cereal or corn, flake - flake), which has gained popularity over the past century. Cornflakes are made from corn kernels and are considered to be the first industrial cereal product for breakfast to appear on the market.

Cornflakes are in the category of "cereals for direct consumption". The technology of its preparation begins with boiled corn kernels, which are pulled into flakes, then dried and baked. Over time, different species appear cornflakes - with cocoa, chocolate, honey, fruit, muesli, syrups, etc. Making a bowl of cornflakes in the morning for breakfast is literally literal, like child's play. In combination with fresh milk, fruit juices and various gadgets, corflex is a favorite not only of teenagers but also of many adults.

Cornflakes was created in America in the late 19th century, when the two brothers, American Dr. John Harvey Kellogg and Will Keith Kellogg, conducted their research in search of a basic vegetarian product for their patients. Their goal was to create food that stimulates the body's healing processes.

In 1960, American Adventists established a sanatorium where patients ate wheat cornflakes made by the two brothers. William Keith, on the other hand, industrialized the product by making the first factory for conflexes in the world. The huge initial success of the breakfast cereal caused the appearance of different types and flavors of cornflakes.

Composition of cornflakes

Pure cornflakes are very rich in carbohydrates, vitamins and minerals. However, there are cheap varieties on the market in which various preservatives, enhancers and stabilizers are added.

In the composition of the Bulgarian cornflakes you will find: corn flour, vegetable fat, maltodextrin, salt, calcium carbonate, iron gluconate, emulsifiers (E 471)

In 100 g of this cereal there are: 370 kcal (1573.6 kj), fat - 1.5%; protein - 6.9%; carbohydrates - 82.4%; minerals; calcium - 28.5 mg / 100g; iodine - 38mg / 100g

For comparison, these indicators in 100 g of pure cornflakes have: 359 kcal, 6.6 g of protein, 81 g of carbohydrates, 0.9 g of fat

Cornflakes production technology

In the first stage of production of cornflakes is to boil the beans for 2 hours and 20 minutes, then grind in a special grinder, which determines the amount needed for the recipe. Then the crushed grain is placed in an oven - an important step before baking.

The plane of individual segments of the cornflakes is given by passing through a special roller composed of two drums, which rotate against each other and between which the grains fall. Then on the conveyor ready cornflakes goes to the baking oven.

While baking, shake the cornflakes to bake evenly throughout. It comes out well baked on the conveyor belt and the large grains are sifted through the vibrating conveyor belt. From here on, the flavoring of the breakfast cereal with various sugar syrups, etc. begins. at 230 degrees temperature.

These syrups are then dried and the cornflakes are spread and important vitamins and minerals are added. Usually the beans are inserted into a drum and enriched with various vitamins with several jets. From now on, the cornflakes are ready and go for packing. Special machines fill between 40-45 bags of cornflex per minute.

Selection and storage of cornflakes

In our country you can find cornflakes in various variations on store shelves. It is sold in cardboard packages and plastic ones with different weights, from different brands - Bulgarian and imported. In practice, the chance to buy inedible cornflakes is minimal, but you are required to observe the expiration date on the package. After opening the cornflakes package, store in a dry place, away from moisture. Otherwise, the small corn or wheat grains will be moisturized, softened and less crunchy.

Culinary application of cornflakes

Over time, cornflakes break the stereotype of only breakfast cereals and began to be used for the preparation of all kinds of dishes - breaded, roasted meats, fish, cheese, cheese or sweets, pastries, creams. Often broken cornflakes is used as a substitute for flour in the preparation of cake trays, which makes these sweet temptations more dietary and healthy.

The different species cornflakes are suitable for breakfast for teenagers and adults, as long as they do not have many sweeteners - artificial or natural. Combined with fresh or yogurt, honey, the addition of dried fruits and various seeds, cornflakes become a complete food for a healthy start to the day.

Breaded chicken bites with cornflakes

chicken meat - 400 g bon fillet in bites; mustard - 1 tbsp.; honey - 1 tbsp.; soy sauce - 4 tablespoons; cornflakes - 1 packet, unsweetened; eggs - 2 pieces; breadcrumbs.

Roll the chicken in a mixture of mustard, honey, soy sauce and leave to taste for about 30 minutes. Beat the eggs, crush the cornflakes. Each piece of chicken is dipped first in an egg, then in breadcrumbs, again an egg and finally cornflakes and lightly pressed. Fry in hot fat until done.

Sweet with cornflakes

Butter - 60 g soft; Sugar - 100 g; Salt - 1 pinch; eggs - 1 piece; fresh milk - 1 tbsp.; essence - 1 tsp vanilla; flour - 1 tsp.; baking powder - ½ tsp.; raisins - 100 g; walnuts - 100 g chopped; lemons - 1 tsp grated lemon peel; cornflakes - 1 tsp.

Beat the butter with the sugar and salt into a fluffy cream. Add the egg, milk and gradually, stirring constantly, the flour sifted with baking powder. Stir with a wooden spoon and pour the nuts, raisins, essence, lemon peel. Form balls of dough, roll them in lightly crushed cornflakes, arrange them at a distance in a tray with baking paper and bake for 7-8 minutes in an oven preheated to 200 degrees.