Extruded Breakfast Cereals

Extruded breakfast cereal texture is set by the interaction of feed moisture, starch behaviour, die conditions and post-extrusion drying. Small formulation changes can shift expansion, bulk density and cell structure, which then affects crunch and piece strength during coating, packing and serving.

What can we help you achieve?

• Controlled expansion
  Controlled expansion gives breakfast cereals a light structure, consistent density and attractive shape.

• Consistent texture
  The right structure can make the finished product more enjoyable and more consistent.

• Process stability
  Greater stability can reduce batch variation and support more predictable finished quality.

Our Recommended Ingredient Solution

• OryzaNAT
  This ingredient can provide texture and structure building and stability and viscosity building in this formulation. The OryzaNAT range can be selected across different amylose profiles and particle sizes, allowing the rice-flour base to be tuned toward firmer or softer texture requirements.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.