In today’s world, dry breakfast is very popular among both children and adults.
The quality of dry breakfast and its beneficial properties directly depend on the production method and technology.
At first, breakfast was pressed bran without additives. Production technologies have developed intensively and dry breakfasts have reached our usual form, which can be divided into 3 main groups:
• Flakes are made without any additives from various types of grain by cutting and pounding into thin plates. Flakes are additionally heat treated. For this, the grains, boiled or treated with infrared rays, are shaken and dried.
• Muesli is made by adding various additives (dried berries or fruit, candied fruit, chocolate and nut slices) to regular cereal.
•Snacks are different cushions, balls and other shaped cereal products. They are made from rice, oats, rye or corn under high steam pressure while maintaining the maximum amount of vitamins and minerals.
The main goal of the manufacturer is to maximally mitigate the effects of extrusion of the product due to its quality, compared to the characteristics of the original product.
Equipment for small businesses that are trying to produce and supply a wide range of products to different markets has been very popular recently.