What Is Cream of Wheat?
Cream of Wheat may no longer lead the market in breakfast food sales but it certainly lands on the top of any longevity list as an American breakfast staple. From a rather desperate chance taken by a small flour mill in North Dakota during tough economic times, Cream of Wheat grew. It has remained very much the same as its first batch in both product content and packaging. Cream of Wheat, a simple and some might say bland food, has graced American tables for more than 100 years. History In the economic panic of 1893, a small flour mill in Grand Forks, N.D. somehow managed to survive. When they began to run out of operating funds, one of the millers suggested the owners try making and marketing a hot porridge made from the part of the wheat called farina. The owners agreed and sent a sample to their New York brokers. The product made an impression and the brokers switched their order from flour to porridge. Within five years, the demand for Cream of Wheat grew so much that they had to m
