> So, you do have the recipe for cheerios?
The old phrase is "The Proof Is In The Pudding", and pudding is exactly what
you'd get with more than a few percent of corn starch in any recipe.
(Brits, Canadians, and Commonwealth citizens might call this a blancmange.)
The robust physical hardness and stability of the Os is all the "recipe" one
needs, as there is no wheat flour (with gluten) in the mix at all, only oat
flour.
Just like beekeeping, baking looks deceptively simple. Its not.
Now, could it be anything above 1% corn starch? It might be 1.25% or just
under 1.5%, but above that, and you start to get into the "crumbly" cookies
like shortbread. It's just chemistry - the more the corn starch percentage
goes up, the more cake-like the result becomes, until it softens into a
pudding. A Cheerio does not crumble, even if the little "Os" rub and bang
against each other in shipping. They do not "crumble" until you bite them.
Most people's kitchen scales cannot even reliably measure less than 10
grams, a big problem when measuring out single-hive Oxalic Acid doses, which
is why I bought these plastic "gem scales" by the case, and handed them out
like candy to students:
https://mystoresupplier.com/Akurate-Plastic-Balance-Scale-p/sc023.htm
Completely mechanical, amazingly accurate and reliable, and even a portable
pocket-sized snap-on case. Nothing to not like. (The brand used to be "My
Weigh", but this looks like the same thing.)
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