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Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). Originally invented as a breakfast food to counter indigestion , [ 1 ] it has become a popular food item in the American diet and in the United Kingdom where over 6 million households consume them.
Modern puffed grains are often created using high temperature, pressure, or extrusion. People eat puffed grains in many ways, but it can be as simple as puffed grain alone and with sugar or salt for taste. Commercial products such as corn flakes and Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into shapes ...
Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas.
When you bring a pot of water to a boil for a spaghetti dinner you generously salt the water for flavor, before you add the pasta. Not with corn. Salt in the water can cause the tender corn ...
Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, which can be baked or fried. Puffcorn belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavoured with cheese, caramel, oil, chili, onion, or garlic powder, and many other spices. [1]
Cerealine, also known as malt flakes, is an American cereal product originating in the 19th century. Similar to but predating corn flakes, which appeared in 1898 and are first rolled and then toasted, cerealine is corn grits in the form of uncooked flakes. It was originally used by the brewing industry.
Frosted Flakes Chocolate, a 2011 chocolate-flavored version. Reintroduced in 2013. Reintroduced in 2013. Banana Frosted Flakes , a variant with flakes containing banana introduced in 1981.
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.