Flakes range





  • Wheat
  • Rye

Cereal flakes

Flakes: breakfast essentials and much more besides! FLANQUART proposes several flake references to suit your formulation requirements. Each one offers its own specific advantages. 

Flakes: a healthy version of cereals 

Cereal flakes first appeared in the human diet in the second half of the 19th century. The first nutritionists identified them as being conducive to a healthy, balanced diet. High in fibre, flakes improve transit, aid the elimination of cholesterol and contribute to a sensation of satiety. Cereal flakes are also useful to help manage blood sugar levels and insulin production.  

To obtain flakes, the grain is moistened then heated. This pregelatinises the starch. The grain is then rolled. This makes the contents more accessible for the human digestion process. Oat flakes are still the best known. They exist in two categories: coarse, large-calibre flakes and smaller flakes, sometimes called baby oat flakes. Flakes can also be malted. In this case, the grain is germinated and cooked before being turned into flakes. This process leads to the development of certain carbohydrates and enzymes, enriching the aromatic signature of the flakes. FLANQUART proposes flakes in a variety of versions: oats, barley, wheat and rye, malted or otherwise.  

Visual appeal and energy 

Flattening and opening the grain gives it a different appearance. The flake has a larger surface area than the original grain. This form is useful as a decorative topping. The fine golden colour of the flakes brings depth and texture to bread crusts. 

Flakes are ideal for use in milling mixes combined with seeds and grains. 
Above all, flakes are one of the most popular forms of cereal on the breakfast table. Whether combined with fruit for a muesli-type mix, cooked and caramelised in granola or bound into cereal bars, flakes guarantee a healthy source of energy to get the day off to a great start.