Maïsvlokken

Maïsvlokken is the term used in several Nordic languages to denote corn flakes, a breakfast cereal made from maize that has been cooked, dried, and pressed into thin, toasted flakes. The name combines maïs or mais (maize) with vlokken (flakes). In dietary contexts, maïsvlokken often refers to the plain, unsweetened variety, though many brands offer flavored versions.

History and origin

Corn flakes were developed in the United States in the late 19th century by John Harvey Kellogg and his brother Will Keith Kellogg and became widely popular in the early 20th century. The product spread globally and acquired local names, including maïsvlokken in Nordic countries.

Production

Maïsvlokken are produced from milled maize, water, and sometimes malt or sugar. The mixture is cooked, rolled into thin sheets, toasted, and broken into flakes. The resulting cereal is typically fortified with vitamins and minerals to enhance nutritional value.

Nutrition and varieties

Plain maïsvlokken are high in carbohydrates and provide a moderate amount of calories per portion. They are commonly fortified with vitamins A and D, B vitamins, iron, and sometimes calcium. Flavored varieties add sugars and flavorings. There are also whole-grain or low-sugar versions. As with other cereals, preparation with milk, yogurt, or fruit can affect overall nutrition.

Uses and dietary notes

Maïsvlokken are traditionally served with milk or yogurt as a breakfast item, but they can also be used as a crunchy topping for desserts or baked goods. People with gluten sensitivities should check labels for cross-contamination or choose certified gluten-free options.

See also: breakfast cereal, corn, cereal processing.