WENGER EXTRUDED BREAKFAST CEREAL SYSTEMS
Breakfast Cereal Systems
Extrusion cooking of ready-to-eat breakfast cereals offers numerous processing advantages over conventional processing methods. Among them, faster processing times, lower processing costs, less square footage required, shorter response time, and perhaps most important--greater flexibility in both processing and recipes to produce your desired finished product.
Added flexibility is made possible by the ability to quickly and easily change the extruder and/or processing steps for countless variations of ready-to-eat breakfast cereals. Merely changing the processing conditions and/or extruder die will yield an abundance of shapes and textures of direct expanded products, while adding components to the processing system allows similarly limitless opportunities with flaked products. Add the ability to coat the product with various flavors, dry and/or liquid additives, and the number of possibilities becomes limited only by the imagination.
All of this can be
accomplished via continuous method PLC on-line control systems or by using simple batch
methods. The extrusion cooking process allows a wider range of raw material specifications
to assist in formulation of products of higher nutritional value than can be produced with
conventional processing.