Breakfast cereals are ready to eat products from grains of corn, wheat and rice.
Breakfast cereals such as “Corn Flakes”, “Wheat Flakes”, “Air Rice”, “Air Corn”, “Air Wheat” contain many nutrients such as proteins, carbohydrates, minerals and fats.
“These products, – Comrade Mikoyan said – are ready to eat”. Since they don’t require any culinary processing, according to Comrade Mikoyan this makes it “very convenient for any housewife who doesn’t have much time to spend in the kitchen, and very useful for kindergartens or schools that can not afford large kitchens and numerous kitchen staff”.
For example, this is how “Corn Flakes” are made.
These flakes are made from top grades of corn. Corn grain is is cleaned and boiled for 2 to 2 1/2 hours in syrup (sugar, salt, water) in spinning apparatus. Then they are cooled, dried and flattened by a special machine. After that they are fried, cooled and packaged.
During the entire processing and packaging cycle, no human hands come in contact with the product, everything is done by machines and fully automated. People just oversee the operation.
After this advanced processing, very thin and fine flakes of corn are produced, delicious and nutritious. The advantages of corn flakes over corn grain are twofold: first, they are much better absorbed and digested and second, they are ready to eat.
Corn flakes don’t require any heating, cooking, they are eaten cold with milk, cream, sour cream, curdled milk, farmer cheese, coffee, fruit/vegetable/berry juice, compote, kissel, honey, jam.
During eating, flakes are gradually added to the bowl, so they don’t become too moist.
“Wheat Flakes” are thin, caramelized petals obtained from specially processed (flattened) top grade wheat; they are consumed the same way as “Corn Flakes”.
Popped grains of corn, rice and wheat are called “Air Rice”, “Air Corn” and “Air Wheat”.
Processing of this type of breakfast cereals involves placing the grain into special canon-shaped apparatus, where the grain is gradually heated. When pressure reaches a certain high point, an opening is created and vapor inside each grain suddenly expands, exploding it. Explosion increases the volume of the grain ( for example, wheat and rice by as much as 10 times)
These popped grains are ready to eat. They are nutritious, have pleasant taste and are well-digested.
Popped grains are eaten the same way as flakes.