The milling process removes the corn kernels from the cobs and turns them into flaking sized 'grits'. Malted barley can be added to enhance the flavor of the Corn Flakes. The corn grits are cooked in steam pressure cookers, at temperatures exceeding 100C. This cooking process lasts for an hour and softens the hard grits. During cooking additional water is incorporated in the form of steam which condenses and the water content in the batch rises to 30-35%. Then the hot grits are transported from the cookers to large driers via the network of pipes. The grits spend several hours in the hot-air driers in order to reduce their moisture content. The corn grits are milled using rollers, which squeeze the grits flat.
Corn flakes production video
The flakes are then tumble toasted in huge cylindrical ovens. The air in the ovens is heated by 600C0
