Name: FROSTED CEREAL | How It's Made
Uploaded: 2020-04-15T16:57:06.000Z
Duration: 5 min 2 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

frosted cereal originated in America in the 19 fifties, and today you'll find versions of it on breakfast tables around the world.

It's one of the first thing some people reach for in the morning.

This'll particular blender Frosted cereal is a combination of wheat flakes, corn flakes and granola clusters, half the flakes frosted and half found on.

There's honey rolled oats on rice in the granola.

They measure out a specific amount and release it into an industrial version of a pressure cooker.

The operator looks the lid on the system, pipes, water and flavorings directly into the cooker.

It rotates for uneven distribution of heat, andan, even cooking of the grains.

After about three hours, the colonel's have absorbed moisture and soften.

As the corn flows out of the cooker, a screw conveyor system moves it towards a dryer.

They cook a measured amount of whole wheat kernels in water and flavorings.

They only need an hour in the rotating pressure cooker.

Like corn, whole wheat absorbs a significant amount of water during cooking.

When they exit the cooker, they now merge with the corn on route to the dryer.

Drying time will bring the most content down to about 19% making the colonel's the right consistency to be transformed into flakes.

Mel has two big heavy rollers, similar to the kind used to level term colonel's fall.

Between these rollers on, they exert tons of pressure to flatten each individual kernel into a flake.

In the process, the wheat flakes turned whiter on the corn.

At this point, the flakes are still quite soft, and not it's all tasty.

A trip through a long toaster oven will give it the crisp cereal consistency.

It's a high temperature toasting and reduces the most content from 19% to just three.

Here you can see the flakes before toasting and after toasting not only makes the corn and wheat flakes crispy, it also enhances the color and flavor.

Along the way, they split into two different streams.

One stream of the mixed flakes travels towards the sugar coating station.

Drum revolves to gently toss the cereal as a sprayer applies a granola kind of flavoring.

The other stream of wheat and corn flakes enters the sugar coating drunk.

A sprayer disperses a sugar and water mixture is the drum tosses the flakes.

This cures the frosting to flakes frosted, and the flavored flakes now flow onto the same conveyor.

It bounces the flakes around to blend them together.

To boost the nutrition content, they add honey flavored granola.

They'll merge with the frosted and flavored flakes.

Showers granola onto the flakes that's frosted cereal is now ready for supermarket shelves.

Machinery dispenses specific amounts into a plastic sleeve, which is heat sealed, then severed at both ends.

Then pick up boxes, open them and place them on a conveyor.

Push rods guide the bags of cereal into the boxes, the best before date, and other information have been printed.

Nozzles apply glue to the ends of the boxes, brushed by a side barrier that closes them.

This frosted cereal blend has taken about five hours.

Now people can wake up to their first meal of the day, knowing how it's made.

 Chairs from the breakfast brigade kernel of Corn way salute you. 