FOOD GLOSSARY - Corn Flakes to Whole Wheat Flakes

Corn Flakes:  Made from the inner part (endosperm) of the kernel, called hominy grits, of selected corn. The grits are flavored, cooked under steam pressure, dried, then flaked and toasted until golden brown.

Corn Soya Shreds:  Made from a blend of hominy grits from selected corn and soy bean flakes. This mixture is flavored, cooked under steam pressure, dried, ground, and run through grooved rolls to form shreds which are toasted.

Crisp Corn Puffs:  Made from good quality corn meal, with sugar, salt, and vegetable oil added. These are mixed into a dough, cooked, formed into pellets, dried, then expanded by sudden application of heat.

Ready-to-Eat Oat Cereal:  Made principally from good quality oat flour with sugar, salt, and flavoring added. These are mixed into a dough, cooked, formed into pellets, dried, then expanded by sudden application of heat.

Oven-Popped Rice Cereal:  Made from selected domestic white rice, cleaned, mixed with flavoring, steam cooked, dried to the proper moisture content, then flaked and toasted. The flakes are conveyed to toasting ovens, turned over and over, and emerge popped to several times their normal size.

Puffed Rice:  Made from cleaned choice white rice, cooked and steamed in a closed vessel called a "gun." When the pressure is suddenly released the starch granules explode and puff the grains.

Puffed Wheat:  Made from selected wheat and prepared in the same manner as is puffed rice.

Raisin Bran Flakes:  Made from bran flakes to which are added specially processed raisins.

Rice Flakes and Shredded Rice, Bite Size:  Made from selected white rice. The processing of rice into flakes is identical to that for oven-popped rice cereal except that the kernels are rolled into thin flakes, then toasted.

Shredded Wheat Oblong, Round, Bite Size:  Made from selected winter wheat. Cleaned, washed, cooked with or without flavoring, then partially dried and shredded by passing the cooked wheat between grooved rolls. Then molded into oblong, round, or bite-size biscuits which are oven-baked and toasted.

Wheat and Barley Kernels:  Made principally from wheat with added malted barley, and mixed into a stiff dough with yeast, salt, and water. The dough is baked in loaves, cooled, then broken into small pieces, rebaked, then ground to correct particle size.

Whole Wheat Flakes:  Made from selected winter wheat which is cleaned, mixed with flavoring, then cooked under steam pressure. Flakes are formed by rolling. The paper-thin flakes are then toasted in heat-controlled ovens.