Corn flakes manufacture

Corn flakes Manufactured from horn my by flavoring, rolling, and toasting. Ready-10 eat breakfast cereal. ... 

In general, the SIDA data were well in accordance with the labelled contents of folic acid (Table 25.4). Label values are usually target enrichment levels intended by food manufacturers but often include overages to ensure that minimum levels are maintained over the whole shelf life. In contrast, SIDA and HPLC interlaboratory study results were different in folic acid values for several samples. In particular for corn flakes, noodles and bread, the high signals of HPLC-UV were attributable to interfering compounds. 

Corn flakes is still the most popular breakfast cereal in the world. Dr. Kellogg developed the traditional process at the beginning of the twentieth century. One hundred years later, this breakfast cereal is still manufactured following the same basic steps detailed in Figure 11.2. The process starts with careful raw material selection. Grits from yellow maize are preferred because of their stronger flavor and rich golden... 

The industry was born at the end of the nineteenth century and developed strongly thereafter, especially in developed countries. The first breakfast industry was established in Battle Creek, Michigan, by the Kellogg brothers. Dr. John H. Kellogg filed a patent for production of flaked cereals in 1894, and soon C.W. Post invented the first prototype of the Grape Nuts that are still manufactured and sold today (Past 2001). As technology improved, the range of breakfast cereals evolved from traditional corn and oat flakes to more sophisticated products that were mainly produced in thermoplastic extruders. 

FIGURE 11.2 Flowchart of traditional processes to manufacture corn, rice, and wheat flakes. 

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