Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal. The flakes are then used by cereal manufacturers to produce ready-eat-cereals by processing the wheat into an edible product. Other grains that are processed in a similar manner to produce flakes are rye, oats, spelt, and Kamut.
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