Yellow corn with uniform kernel size and unfissured hard endosperm is preferred for flake production because of its stronger flavor and rich golden color after toasting.
The secondary stages on the production of cornflakes then include the following:
*Malt, sugar and salt are added and flavoring are mixed
*The maize is cooked by rotating under pressure at 0.044 to 0.067 tonnes/cm2 for 1 to 2 horus. The grits reach 28 to 33% moisture and appear translucent when properly cooked.
The starch is gelatinized during cooking, but granule swelling is restricted due to limited availability of water. During cooking desirable changes in flavor and color occur.
*The maize is stored in holding tanks
*The maize is flake using heavy flaking mill rollers. The mill consists of two massive steel cylinders called rolls. The position of one roll is adjustable so the distance between the two rolls can be set to reduce a flake of the desired thickness.
*The cornflakes are toasted in a tumbler toaster. Upon cooling, the flakes are sprayed with nutrients and equilibrated. Sugar coated cornflakes are made by the same process, but the sweetener is sprayed onto the flakes after toasting. The application of spray and atomization is important in sneering uniform and consistent distribution of coating on the products.
*The cornflakes are packaged and transported Production of cornflakes
