Corn flake crumbs

Corn flake crumbs are small fragments or particles resulting from crushing or crumbling classic corn flakes. This ingredient is commonly used in cooking to provide a crunchy texture and light flavor to various preparations, especially in breading recipes, desserts, and mixes for breads or toppings.

The origin of corn flakes dates back to the late 19th century in the United States, when they were invented as a breakfast cereal made from toasted and lightly sweetened corn. From these flakes, the crumbs have become a versatile kitchen resource, taking advantage of their texture and neutral flavor.

Among their properties, corn flake crumbs provide a low-fat content and are a source of complex carbohydrates, making them energetic. Being a derivative of corn, they also contain small amounts of fiber and B vitamins. Due to their manufacturing process, they are usually gluten-free, although it is always important to check the labeling for people with allergies or intolerances.

In different regions of Latin America, corn flake crumbs may have various names. Some synonyms or equivalent terms are: toasted cornmeal, corn flake powder, crushed corn flakes, or simply corn flake crumbs. However, "corn flake crumbs" is the most descriptive and commonly used form in recipes to indicate this particular texture.