We use the traditional cooking method for our cornflakes: small pieces of corn are first boiled, then rolled and then toasted. This means there are no air pockets, which give the flakes their typical light, crispy texture. At the end, the flakes can be deliciously coated with sugar and other ingredients.
We also use the same process to make rice crispies, with the only difference being that the cooked rice grains are only very lightly rolled before toasting and are not flattened as for flakes.
Multigrain and Branflakes
For the healthy multigrain and bran flakes, several types of grain are cooked at the same time and then shaped. As with cornflakes, they are then rolled and toasted. These flakes often have a very high fiber content and get by with little sugar.