Jellied corn flakes, increase the body and foam hold of the beer and bring particular aromas. . They also help to make the beer drier and to "dilute" the content in nitrogenous substances which in highly protein malts could cause an unwelcome haze.
To obtain the conversion of starch into fermentable sugars, they must be mashed together with malt in grains (such as Pilsner or Pale Ale).