Process of making ready-to-eat cereals

Details Process of making ready-to-eat cereals Process of making ready-to-eat cereals

A - Human Necessities

23

L

A23L 1/164 (2006.01) A21D 8/06 (2006.01) A21D 13/08 (2006.01) A23L 1/0522 (2006.01)

Patent

CA 2046224

A ready-to-eat cereal is prepared from a cookie formulation, including flour, sugar, shortening or fat and a bowl-life extender. The bowl-life extender includes a waxy starch, preferably a pregelatinized starch from waxy maize in an effective amount to improve the bowl life of the cereal pieces without causing the cereal pieces to become excessively firm. A cold water swelling granular starch is also included with the pregelatinized waxy starch to improve bowl life of the cereal. The dough is prepared by mixing the ingredients to form a cookie dough-like consistency. The dough may be rotary molded or sheeted and cut into bite-size pieces and baked to leaven the cereal pieces. The baked pieces may then be coated with an optional sugar glaze.

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