How does corn turn into flakes?

1. Harvesting and Cleaning:

- Corn is harvested when it reaches maturity, typically in the fall.

- The harvested corn is cleaned to remove husks, silks, and other debris.

2. Tempering:

- The cleaned corn is conditioned by adding moisture to increase its flexibility. This makes the corn easier to mill without breaking.

3. Milling:

- The tempered corn is passed through roller mills that crush and flatten the kernels into coarse grits.

4. Degermination:

- The corn grits are processed to separate the germ, which contains oil, from the rest of the kernel. The germ is removed to prevent the flakes from becoming rancid.

5. Flaking:

- The degermed grits are cooked under pressure and heat, which causes them to gelatinize and become soft.

- The gelatinized grits are then rolled between heated rollers to produce thin, flat flakes.

6. Drying:

- The corn flakes are dried in ovens to remove excess moisture. This step helps to preserve the flakes and give them a crispy texture.

7. Cooling:

- After drying, the corn flakes are cooled to room temperature to stop the cooking process and make them easier to handle.

8. Toasting:

- Depending on the desired flavor and texture, the corn flakes may be toasted to achieve a golden brown color and enhance their taste.

9. Packaging:

- The finished corn flakes are packaged in airtight containers to maintain their freshness and quality.

10. Distribution and Consumption:

- The packaged corn flakes are distributed to supermarkets, grocery stores, and other retail outlets where consumers can purchase them.

- Consumers can enjoy corn flakes as a breakfast cereal, with milk, fruits, or other toppings.

It's important to note that some variations in the production process may exist depending on the specific brand or manufacturer.