Corn­flakes Just dessert?

Consumer Voice - - The Surveillan­ce Series -

“Few­peo­pleari­seinthe­morningash­un­gry­forGo­das­the­yare­for­corn­flake­sor­toa­s­tandeggs.” ~ Erica Bauer­meis­ter,The School of Es­sen­tial In­gre­di­ents

The In­dian Stan­dard spec­i­fi­ca­tion states it clearly enough: Corn­flakes shall be pre­pared from cleaned, sound corn (Zea mays, also called In­dian corn, or maize). The corn shall be scoured, degermed, de­hulled, and pol­ished, and then cooked af­ter mix­ing with malt, sugar, and salt, by flak­ing, par­tial dry­ing and fi­nally to toast­ing. Also: Corn­flakes shall be ten­der and crisp, rea­son­ably uni­form in size, of good flavour and golden brown in colour. Corn­flakes shall pos­sess good char­ac­ter­is­tic taste and odour and shall be free from ran­cid, musty, sour, and other un­de­sir­able tastes or odours. The flakes shall be free from liv­ing in­sects and moulds and shall be free from dead in­sects, in­sect frag­ments, and ro­dent con­tam­i­na­tion vis­i­ble to the eye.

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