Water, 1 qt.; malt extract, .40 oz.; salt, 1 oz.; corn flakes. 1 oz.; lard, 1.75 oz.; yeast, .33 oz.; dry milk, .75 oz.; flour, 3 lbs. 7 oz.
Of course, this can be increased to any amount.
The directions are: Take ⅛ part of the water to be used at temperature of 82 degrees F. and in it dissolve the corn flakes, malt extract and yeast. Let this stand 20 minutes to ferment. It will have risen considerably in this time and fallen; then add it to the balance of the ingredients and make dough.
Corn flakes give color to the crust, is an absorber of moisture, retains it and keeps bread fresh, and inasmuch as it has no pronounced flavor of its own will not predominate or cover up the flavor obtained from good wheat flour and correct fermentation.
This would indicate a third good quality of corn flakes, that is, used simply as a filler for its value as a water absorber only.
While the above tables indicate the use of 6 lbs. of corn flakes to a barrel of flour, satisfactory results have been achieved when 10 lbs. have been added per barrel of flour.
Much depends, however, where corn flakes are used simply as a filler, upon the strength of the flour.
To conclude, I have tried to show that corn flakes can be used in three different ways.
First as a sugar producer, secondly as a yeast saver, and thirdly as a means to increase bulk and leave it to each individual baker to adopt either method, and trust to have been instrumental in telling something that may be of value, if not to every baker, at least to some.
