The story of corn flakes (breakfast cereal) goes back to 1894 when Kellogg brothers overcooked wheat and rolled into flakes. Kellogg and his younger brother, Will Keith Kellogg, left some cooked wheat to sit while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat had gone stale. Being on a strict budget, they decided to continue to process it by forcing it through rollers, hoping to obtain long sheets of the dough. To their surprise, what they found instead were flakes, which they toasted and served to their patients.
