Cereal is a grain product that is especially popular as a breakfast product. It is eaten together with milk or yogurt. There are two kinds of cereal. The first is cooked cereal, which has to be cooked (with milk) and is eaten as hot cereals. Secondly, there is instant cereal, which is most popular and can be eaten as cold cereals.
|Production of instant cereals|
|Checking and cleaning|
rice and barley. The other ingredients that are added are salt, vitamins, minerals, preservatives, flavor, color and sweetener. The vitamins and minerals are added to compensate the loss of these components during the cooking process. This applies especially to vitamin B1 of which 90% is lost during the process. The preservatives that are added are antioxidants. These avoid a tough and rancid taste. The sweeteners can be malt, white or brown sugar, corn syrup and or concentrated fruit juice. Chocolate, cinnamon, dried fruits and nuts can be added as flavor.
cleaning of the grain happens in the same way as the cleaning of grain in the production process of bread (see ‘bread’ in the left menu).
vacuum boiler. The goal of the boiling process is to soften the grain and to kill the microorganisms. Water is added to the grain at the beginning of the process. The grain is boiled under vacuum to limit the damage. The point of boiling is lowered so that a less high temperature is necessary to obtain the same result. Vitamins, minerals, flavor and sweeteners are added at the end of the cooking process. Ingredients that are not to become wet (like dried fruit) are added in a later phase. They are mixed in just before packing the grains.
The tuning of the time, temperature and the rotating speed of the boiling process are dependent on the type of grain.
Several kinds of cereals can be made from the grain. The four types of cereals are mentioned below. Later, the differently treated grain can be mixed as to produce a mixture.
air is blown through the grain until it has the desired color and moisture content. Roasting also influences the taste.
Rice can be popped in an oven. With this method the grain rises, but does not really pop. The rice is first boiled, cooled down and dried. Afterwards, the rice is crushed between two rollers. When the rice is put in an oven afterwards it swells.
Rice can also be popped in a pressure cooker. All types of grain can be popped in this cooker. Although rice does not need any pretreatment, the outer layer of the other types of grain has to be removed in part first. This can be done by grinding it between rollers or by steeping it in salt water. After a possible pretreatment the grain is put in a tank. Extremely hot steam (overheated steam) is brought in. This highly increases the pressure in the tank. When the pressure is high enough it is suddenly released. At that moment, the pressure in the grain is still high. Because of the internal overpressure the grain pops.
fruit, but these can also be added after coating and drying.