Corn Flakes

Corn Flakes   is a baked mixture that traditionally consisted of   wheat,   oatmeal,   cornmeal,   sugar  and   vitamins, processed by the wafer-thin flat cakes and as  doctor  Harvey Kellogg  was placed on the market.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Corn flakes are usually eaten at breakfast by adding the cold milk and honeyif desired, sugar or other ingredients. The Court has its origins in North America. The word means  corn in the American-English.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Corn flakes are created by the three main ingredients (boiled corn, sugar and vitamins) and any other ingredients together and to prepare a dough of there. This dough is then roasted to the platgerold and the form of flakes  has.

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<span class="mw-headline" id="Uitvinder" lang="en" len="9" style="color:rgb(15,15,95);">Inventor
<span class="mw-headline" lang="en" len="9" style="color:rgb(15,15,95);">Corn Flakes  started In 1897 John Harvey Kellogg and his brother Will Keith Kellogg, the Sanitas Food Company to their grain products on the market. The standard breakfast for the rich in those days consisted of eggs and meat; for the poor was the semolina, flour products, flakes and other boiled grains. John and Will eventually got arguing about adding sugar to the cereals and opened in 1906 Will his own company called the Battle Creek Toasted Corn Flake Company - Kellogg Company-the later. John Kellogg started when the Battle Creek Food Company to develop and sell soy products .