Kellogg’s Corn Flakes® were first made in 1906, with much of the same simple process that’s still used today. Most of it happens in the field with nourishing nutrients and care from our farmers. Every kernel of corn we harvest makes 2-3 flakes, which spend only a few hours in our factory to cook, dry and toast before becoming the Kellogg’s Corn Flakes at your kitchen table.
Here’s how it all works:
Seeds are planted in April and the soil is given three nutrients to grow—nitrogen, phosphorus and potassium. About two months later, the corn enters a growth spurt, shooting up to five feet, before flowering. In October and November, the corn is ready to be harvested and taken to a mill, where it’s cleaned, sifted and rolled, before being shipped to a Kellogg’s factory. At the factory the corn grits are rolled out into flakes. Those flakes are then cooked, dried and toasted to become Kellogg’s Corn Flakes ready for you to enjoy.