Corn flakes are a kind of flakes made of corn flour as the main raw material, added sugar, various vitamins, and minerals. After adding a certain amount of water, it is fully kneaded, matured, formed, pressed and baked. , Usually eaten with milk. The taste is crispy, sweet and rich in many nutrients. In modern processing, a twin-screw extruder is usually used to fully knead, cook and cut the corn flour mixture after adding water.
But do you know the origin of corn flakes? Let’s give you a brief introduction to Arrow Smart.
Corn flakes were first invented by Will Keith Kellogg, a medical doctor in the United States, in Michigan, the United States. At the end of the nineteenth century, they were looking for a basic healthy vegetarian food in order to promote the healing of the sick. Their prescription is a kind of corn that has been boiled, pressed and heat-dried and made into thin, crunchy flakes. Add a little salt and it can be eaten. From 1906, this accidental invention was put on the market by the newly established company “Battle Creek Toasted Corn Flake Company” by Vail Keith Kellogg. In 1922, the company changed its name to “Kellogg Company” (Kellogg Company). Since then, the concept of corn flakes has been linked to grains. Harvey’s production method was later applied to wheat and rice, based on this , And later produced corn flakes and many other related foods.
As early as the end of the 19th century, when Will Keith Kellogg, a medical doctor of the United States, invented corn flakes in Michigan, the United States, he established a basic process for the production of corn flakes. In fact, For more than a hundred years, the most mature corn flake production is this basic process.
The process flow when Will Keith Kellogg invented corn flakes:
Corn → steaming → add salt, etc. and knead fully → granulate and shape → press → roast → corn flakes
After more than one hundred years of production and practice, production equipment has been continuously improved, and the degree of automation has become higher and higher. Although the process has not changed, the production process has undergone tremendous changes. The raw material is changed from corn kernels to corn flour at the beginning, and the cooking method is changed to a continuous twin-screw extruder. The granulation and molding are also completed on the extruder at one time. The product is pre-dried and then compressed into a tablet to make the product more uniform. The taste is better. The high baking temperature makes the flavor of the product more prominent. Our Arrow Machinery is a manufacturer specializing in the production of advanced twin-screw extruders, tablet presses, dryers and other professional equipment. On the premise of ensuring the taste and quality of the product, we optimized the production process of corn flakes and formed the following modern corn flakes production process:
Corn flour, water, salt and other nutrient elements → powder mixing → twin-screw extrusion curing molding → pre-drying → tableting → high temperature baking → spraying seasoning → cooling
Process flow:
Ingredients: The ingredients of corn flakes are very important. The seasoning must have a good taste, especially the requirements for corn raw materials. It is directly related to the ability to make high-quality corn flakes products, as well as the ratio and content of various nutrients.
Extrusion and maturation molding: This step is the key to producing high-quality corn flakes. The main thing is that the ginger material is fully matured, and then cut into particles of the same size and shape, and the material is translucent.
Pre-drying: The cut and shaped material enters the dryer for pre-drying. After drying, the surface forms a certain tension and no longer adheres to each other, which is conducive to the smooth progress of tableting.
Tabletting: The tabletting process is also the key to the production of corn flakes. The requirements for the tabletting machine are very high. The surface of the roll must have a high degree of smoothness, and the roll must be kept at a constant temperature.
High-temperature baking: Whether the corn flakes have a hard, crisp, dense structure and outstanding corn flavor, the baking process is very important. When Will Keith Kellogg (Will Keith Kellogg) invented corn flakes, the process was to use an open flame Heating air is used for baking until the process has not changed at all. This process must also be used in modern technology. The air is directly heated to about 260°C with an open flame for baking.
Spraying: The baked corn flakes become corn flakes products after cooling. There are also many corn flakes for post-processing, sugar or chocolate coating, mostly based on market demand.
Cooling: The last step is cooling, which reduces the temperature of the seasoned corn flakes to the range allowed by the packaging.
