Industrial Processing Technology for Ready-to-Eat Breakfast Cereals: A Comprehensive Guide
1. Introduction to Breakfast Cereal Technology 1.1 Historical Context and Market Drivers The commercial breakfast cereal industry originated in the late 19th century with the Kellogg brothers’ development of wheat flakes. Today, the global RTE cereal market exceeds $40 billion USD annually, driven by convenience, fortification, and taste variety. The core processing challenge remains: transforming raw grains into a crisp, shelf-stable product that retains texture in milk. 1.2 Classification of Commercial Cereals From a process engineering perspective, cereals fall into five categories: 1.3 Overall Process Flow for a Flaked Cereal (Corn Flakes) While this document covers all types, we will anchor the main description to corn flakes—the most voluminous product […]
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