Cornflakes

Cornflakes (English corn, grain or corn; flakes, flakes ) are the oldest cereal industrially produced. They consist of boiled, and then dried breitgewalztem corn, mostly sugar and other ingredients. They are usually eaten with milk or fruit juice, or are part of the cereals. Cornflakes consist mostly of carbohydrates.

History

End of the 19th century, the American physician John Harvey Kellogg and his brother Will Keith Kellogg developed the cornflakes. They had a healthy, vegetarian staple for their patients wanted to promote their recovery process. My recipe consisted of boiled, then pressed and heat- dried wheat, the so prepared was present in thin, crispy flakes and eaten with a little salt. This rather accidental discovery was marketed from 1906 in his newly founded by Will Keith Kellogg Company Battle Creek Toasted Corn Flake Company. In 1922 the company was renamed the Kellogg Company.

The method of Harvey was later applied to corn and a similar process on rice. Not least of all the grain bars and many other products in the food industry emerged.

Economic Importance

( " Please eat 30 days no toasted corn flakes. " ) The effect was not wanted: Shortly after the start of industrial production became the Kellogg Company in a supply shortage and launched a legendary series of adverts "For thirty days please stop eating toasted corn flakes. " but clearly - the demand exploded. After the great success in the United States, the cornflakes were introduced about 1915 in Canada, and later in Australia, England and from there to mainland Europe. In Germany cornflakes were first produced in 1965 by H. & J. Brüggen. Cornflakes are found today in almost every supermarket in the world. They are available in many varieties, in mixtures, as salty or sweet food and with different offerings.