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I would suggest that you use corn meal, for the constituency and texture. Here is a recipe link that I think will answer all of your questions including how to cook. http://www.alwaysorderdessert.com/2014/03/homemade-corn-flakes-cereal.html Back in 2009 the bbc in the uk aired a tv programme called jimmys food factory, which explored ways of making ...


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Reference 1 in your Wikipedia link, the patent, describes the process as it was in 1895. Flakes of "corn, and other grains" appear to have been a bit of an afterthought. The basic process is: hot soak, cook, roll, steam cook, roast dry. Looks pretty tedious to do in a home kitchen, but possible with some effort.


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I have three thoughts relating to your dilemma, and I have some bad news. I think the execution of these noodles relies on techology and an ingredient you may find difficult to aquire and utilize. Starches go through a variety of predictable physical changes when water, fat, and heat are introduced to them. (There are many well-written posts about this.) ...


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Easy way to remove Silk from corn. Use a cornsilker machine!!. Can do 15 ears a minute, removes silk from husked corm and does not damage kernels.



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