Wheat flakes

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About wheat flakes
Wikipedia Article About Wheat flakes on Wikipedia

Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal. The flakes are then used by cereal manufacturers to produce ready-eat-cereals by processing the wheat into an edible product. Other grains that are processed in a similar manner to produce flakes are rye, oats, spelt, and Kamut.

Also a breakfast cereal is a food product designed especially to be marketed to consumers as a ready-made breakfast food. Though cereal foods such as porridge are a staple of daily meals in many countries around the world, in wealthier, consumer-conscious nations such as the United States, entire industries have been created dedicated to the sale of specialized products, such as breakfast cereals. Breakfast cereals are generally eaten cold and mixed with milk and fruit as opposed to hot cereals like oatmeal, grits, etc.

Breakfast cereals are marketed to all ages. For adults, companies such as Kellogg's, Quaker Oats, Post, Nestlé and General Mills promote their products for the health benefits gained from eating oat-based and high fiber cereals. Nevertheless, the vast majority of breakfast cereal sold is marketed to the young children. Cereal manufacturers have been criticized for manufacturing breakfast cereals with a heavy sugar content aimed at children. Sugar-laden breakfast cereals have been extremely popular with children for decades, and many adults also buy them out of nostalgia (also because they enjoy the taste). Manufacturers often fortify breakfast cereals with various vitamins to allay concerns that their products are not very nutritious.