Corn Flakes are a food product made from maize (corn) and were invented in the United States in the late 1800s by John Harvey Kellogg as part of a diet designed for patients in a sanatorium.

Description of raw materials used in production. 

• The main raw material is corn, a cereal grain widely used in many cuisines and food industries globally.

Step-by-step summary of industrial production process.

• Selection and Cleaning of Corn. Corn is selected and cleaned to remove impurities.
• Cooking. Corn grains are steamed to make them soft and to gelatinize the starch.
• Milling. The grains are then milled to form a mash.
• Flake Formation. The mash is pressed between two cylinders to form thin flakes.
• Drying and Toasting. The flakes are dried and then toasted to achieve the desired crispiness.

Form and color. 

Corn Flakes have a flat, wavy shape with a golden yellow color.

Commercial applications. 

They are a food product primarily consumed for breakfast and can also be used in various recipes and sweet preparations.

Diet. Corn flakes are commonly used as a cereal-based breakfast, often paired with milk or yogurt.

Cooking Ingredient. They are used, crushed, as a breading for chicken and fish or as a component in desserts and sweets.

Energy Bar Component. They're often utilized in energy bars and snacks to provide crunch.

Animal Feed. They can be used in certain animal diets.

Safety

Corn flakes are generally safe for consumption, but like all foods, it's important to consume them as part of a balanced diet.

Some corn flakes may contain added sugars or other additives, so it's important to read the nutritional label.