Corn flakes is a new type of fast food, which has a long storage time and is easy to carry. It can be eaten directly or processed into other foods. Can be mixed with cold milk and yogurt for breakfast.

Breakfast cereal cornflakes is a kind of corn flour as the main raw material, adding sugar, various vitamins, minerals, cocoa powder, honey, maltose and other mixed raw materials, and after adding a certain amount of water, it is fully kneaded, steamed and matured , forming, sheeting and baking to create the proper flakes. In modern processing, a twin-screw extruder is usually used to fully knead, cook and slake the corn flour mixture after adding water, and cut into pellets. Corn flakes are a kind of cereal breakfast food, usually eaten with milk, coffee, yogurt, etc. Children can also enjoy breakfast cereals as a light snack.

Breakfast corn flakes are currently the most common cereal snack food in the world. The raw material for processing corn flakes is best to use hard dent corn, because of its high content of horny endosperm, high transparency after starch gelatinization, and good appearance of the product. When eating, use boiling water to make corn flakes granules. If corn flakes are put into the prepared soup, it can be made into corn flake soup. Corn flakes currently on the market include light corn flakes, sweet corn flakes and salty corn flakes. Light corn flakes are brown-yellow; sweet corn flakes are yellow-brown, and salty corn flakes are yellow. Corn contains a large germ, and corn germ will affect the gelatinization of starch and the shape of corn flakes, which will bring inconvenience to the processing operation. Therefore, corn grits after peeling and degerming are mostly used as raw materials for the production of corn flakes. Raw materials can be purchased directly or produced with specialized machines.

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