Part 2/10:

To rediscover original Corn Flakes, one must look to Kellogg's 1895 patent, which outlines a detailed process for creating flaked cereals. The original recipe involves soaking grains for 8 to 12 hours, boiling them thoroughly for an hour, then cooling and partially drying before rolling the grains through cold rollers to create thin flakes. This was followed by baking until dry and crisp. Most importantly, the original recipe contained only a single ingredient—the grain being used—making it a bland yet healthful food as per Kellogg's philosophy.