Breakfast cereals are corn, wheat, oats, rice, and other grains processed, cooked, and shaped by flaking, puffing,. Flaked products are usually toasted; Most traditional breakfast cereals are based on oats while corn holds the largest share of the ready-to-eat market.
The most common types of grains used in the breakfast cereal industry are corn, wheat, oats, rice, rye, and barley. Our twin-screw extrusion lines process ready-to-eat breakfast cereals with a wide variety of recipes and shapes. From Mixing,Extruding&cooking,Flaking,Toasting,coating,Flexible and scalable, they are quickly modified to manufacture different products from directly expanded cereals and flakes, to co-extruded (filled) and bicolored cereals.
One outstanding characteristic of the breakfast cereal is that it contains abundant compound carbohydrates and dietary fibre, strengthens lots of microelements, such as vitamin and mineral, and also can be added with cocoa and sugar, like honey and maltose. It can be drunk directly after mixed into coffee, milk, yoghourt or functional drink. Children can eat breakfast cereal as sweet crispy snack.