Wheat flakes

Wheat flakes are made from whole wheat grains that have been cooked, rolled flat, and then toasted. This process results in a light, crisp texture and a mild, nutty flavour. They are a common base for many breakfast cereals and mueslis.

Wheat flakes are primarily used as a carbohydrate base in breakfast cereals and mueslis, providing texture and a source of fibre. Their mild flavour makes them a versatile ingredient that can be combined with fruits, nuts, and other grains. They contribute to the overall bulk and structure of these products.

Wheat flakes are a food ingredient, not a food additive, and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of dietary fibre and complex carbohydrates. Whole grain cereals, like those containing wheat flakes, are a component of a balanced diet recommended by the NHS. Evidence from organisations like the WHO suggests that diets rich in whole grains may be associated with a reduced risk of certain chronic diseases.