**3.5 Cornflakes**

The whole grain is crushed between the large metal rollers to remove the bran from the outer layer and then mixed with seasoning agents (salt, sugar, flavours and fortified minerals) and water in a large rotating pressure cooker. The physiochemical properties like time, temperature and speed of rotation vary with the type of grain being cooked. The cooked grain is moved to a conveyor belt which passes through a drying oven. In this process, soft and solid mass is obtained which can be moulded into desired shapes. Then these cooked grains are allowed to cool, and stabilising the moisture content is known as 'tempering'. Then the tempered grains are flattened between large metal rollers under tons of pressure, and the resulting flakes are further conveyed to ovens with blast of very hot air to remove reaming moisture and to toast them to desirable flavours. Cornflakes are also processed from extruded pellets in a similar way.
