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corn flakes
Posted: Sat Dec 03, 2005 6:17 pm
by USarmy21
someone once told me that you can use cornflakes as malt. is that true???
if so what brand or ingredient should i look for???
Posted: Sun Dec 04, 2005 1:19 am
by Grayson_Stewart
As Holy stated, you can use corn flakes as a substitute for a starch to sugar conversion, but simply using corn flakes as a malt to convert other grains? I don't think you're going to be pleased with the results because it's not going to convert anything.
Posted: Sun Dec 04, 2005 10:47 am
by Guest
so theres nothing in corn flakes that converts starch to sugar???
Posted: Sun Dec 04, 2005 12:00 pm
by Harry
Anonymous wrote:so theres nothing in corn flakes that converts starch to sugar???
Corn flakes do contain malted barley, but the manufacturing process kills all enzymes.
Corn Flakes are made from sweetcorn which is ripened by more than 140 days of sunshine in Argentina, South America before being shipped to the factory for milling. The milling process removes the corn kernels from the cobs and turns them into flaking sized 'grits'. Malted barley is added to enhance the flavour of the Corn Flakes.
The corn grits are cooked in steam pressure cookers, with Kellogg's unique malt flavour, at temperatures exceeding 100C. This cooking process lasts for an hour and softens the hard grits. The hot grits are transported from the cookers to large driers via the complicated network of pipes that runs through the factory. The grits spend several hours in the hot-air driers in order to reduce their moisture content.
The corn grits are milled using two large rollers, which squeeze the grits flat. One of the rollers rotates slightly faster than the other and exerts 40 tonnes of pressure on the grits.
This elongates the flakes. The flakes are then tumble toasted for 30 seconds in huge cylindrical ovens. The air in the ovens is heated by 600C gas flames and the flakes are tossed around in a rotating drum. The drum is angled so that the flakes whirl around and pass through it quite quickly, and stops them spending too long in the fierce heat.
The flakes are then sprayed with vitamins and minerals to make them as nutritious as possible. We now have Corn Flakes.
Source:
http://www.yakety.com/cofnflakes.htm" onclick="window.open(this.href);return false;" rel="nofollow
Slainte!
regards Harry