Making its appearance at the end of the 19th century, the traditional corn flakes recipe is still alive today thanks to the process of laminating large vitreous corn particles, called 'flaking grits'. Another method was recently developed for producing corn flakes by extrusion, using corn flour or fine cornmeal.
Depending on the geographical origin of corn, there may be striking differences on the corn flake. While some producers still use Argentinian corn, most European manufacturers have sourced a 100% European supply, which ensures quality, traceability and reliability in terms of sustainable development compliance.
As a cereal expert, Limagrain Ingredients organises the genetic selection of corn to obtain corn varieties that produce the most attractive looking corn flakes, while at the same time guaranteeing unique traceability in Europe, from corn seed to grit (LimaTrace Traceability).