One of the famous breakfasts for the entire family. It’s made up of flakes which are toasted very finely, that’s why it’s good for your health. But do you know the secret behind its production? Do you know how these toasted cornflakes are produced?

Corn flakes were invented by Dr. John Harvey Kellogg, who ran the Battle Creek Sanitarium in Battle Creek, Michigan. He treated both physical and mental illnesses through nutrition and other methods, some of which had no scientific basis. Instead, he had more to do with some bizarre mysticism that made him seem like an early hippie/back-to-the-Earth type.

Cornflakes have nutrients that are essential for proper growth. It’s considered good to have cornflakes every day as it contains iron, phosphorus, potassium, and many other nutrients.

The raw material used for the production of cornflakes is corn. After being separated from the cob, the kernels are ground into a meal. Then they are passed through a flaking roll which makes big thin flakes of the meal. The rollers are then heated, and these flaked corn kernels turn into flakes.

Dry sugar syrup is sprayed on the flakes while they pass through another round of heating rollers to give them a good color and better flavor. Then it’s made to reach the desired thickness and crunchiness by passing it over metal rollers. The sugar coating helps in giving it an attractive golden brown color and enhances its flavor.

The flakes then pass through the packaging machines that seal them in airtight containers to remain fresh for a long time. They are then ready to be served with milk or eaten dry as snacks.

So the next time you eat cornflakes, you know the whole process they go through to reach your table.