Cornflakes
Maize grits are boiled together with sugar, salt and barley malt extract until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
The cornflakes can be supplemented with 8 vitamins and iron.
Cornflakes with corn syrup
Corn grits are boiled with corn syrup and salt until soft, before being rolled and roasted to give them the characteristic appearance of cornflakes. The roasting process also imparts the requisite crunchiness.
Eight vitamins and iron can be added to the cornflakes
Cornflakes without sugar
Maize grits are boiled together with salt until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
Cornflakes without sugar, salt, malt
Maize grits are boiled until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
Cornflakes, small
Small maize grits are boiled together with sugar, salt and barley malt extract until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
Wheat flakes
Wheat grains are boiled together with sugar, salt and barley malt extract until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
Spelt flakes
Spelt flakes are boiled together with sugar, salt and barley malt extract until soft, before being rolled and roasted to obtain the characteristic appearance of cornflakes. The roasting also ensures good crunchiness.
