History of the Corn flakes
Corn flakes, commonly called corn flakes, are gluten-free cereals of the maize family. The first corn flakes packaged and sold were invented at the end of the 19th century by the Kellog brothers (from whom we can see the famous industrial brand) who tested the product in hospitals for patients. After checking the appreciation the brothers decided to put on the market the product that soon had a huge success worldwide. Still today it is consumed all over the world, especially at breakfast.
Properties and uses
Corn flakes are mechanically pressed corn grains, the finished product is a very light and crunchy leaf. Sometimes sugars can be added to make them more appetizing. Our corn flakes instead are NO ADDED SUGAR and therefore contain only natural sugars that can be found in corn.
The ideal meal for consuming sugar-free corn flakes is breakfast. This cereal is rich in carbohydrates, that is, vital energy to be stored in our body to start well during the day. Ideal is the assimilation of corn flakes with dairy products or fruit juices that promote a slower digestion. Our corn flakes also have a good amount of dietary fiber, always very useful to better regulate the intestinal flora.
Corn flakes are perfect:
For breakfast, in milk, yogurt or accompanied by fruit and vegetable juices.
For the breading, crumble your flakes and use them to coat a chicken breast or fish, you will get a simple and very good dish.