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Shredded Cereals

Shredded Cereals schematic
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1. Rotary Cereal Cooker

Gentle steam cooking of cereal grains in the Baker Perkins Rotary Cereal Cooker ensures that the texture, flavour and nutritional benefits of wholegrain ingredients are retained in the final product.

2. Dryer

The cereal is dried before passing to the shredding rolls.

3. Shred Master™ System

Cooked grains are formed into very thin sheets by passing them between pairs of contra-rotating shredding rolls. Several pairs of rolls are used in series to lay webs on top of one another forming a multi-layered sheet.

4. TruBake™ Convection Oven

Baking is achieved by jets of hot air directed onto the product from plenum chambers above and below the band. The air is heated by a single burner in each zone and, once spent, is recirculated with a proportion being exhausted to maintain bake chamber humidity. High pressure in the plenum chambers ensures even distribution of air across the band, providing an even bake.

  • Shredded Cereals

    Baker Perkins can supply the equipment and process knowledge for the manufacture of a range of shredded cereals, including multi-layer shredded wheat, 2, 3, or 4 layer corn, rice or wheat squares and bran sticks.

    The essence of the shredding process is that cooked grains are formed into a number of very thin sheets by passing them between pairs of contra-rotating shredding rolls. This builds up a bed of shredded product which is then crimped, cut and slit into products ranging from bite-sized pieces to bars.

    The grains are processed without the need for additional ingredients, giving them impeccable health credentials and enabling their natural taste to be enhanced by a wide range of flavours and seasoning.

    Shredding rolls form cooked grain into distinctive, multi-layered shredded or stranded cereals. Many of these products contain a single ingredient making them attractive to consumers concerned about a healthy diet. Shredding is an excellent technique to widen the appeal, interest and variety of a cereal range.

    Broad product choice

    A range of crunchy textures can be achieved using both single- and multi-grain recipes, allowing these products to appeal to both traditional and health-conscious cereal consumers. Products are usually based on corn, wheat, bran or rice. The grains are processed without the need for additional ingredients, giving them impeccable health credentials and enabling their natural taste to be enhanced by a wide range of flavours and seasoning. Fruit filled products are also possible.

    Efficient production

    Cooked grains are formed into very thin sheets by passing them between pairs of contra-rotating shredding rolls. Several pairs of rolls are used in series to lay webs on top of one another forming a multi-layered sheet. Up to 20 layers can be combined, and the addition of fillings between layers is possible. For stranded products the strands are cut to length before drying. For shredded products the finished sheet is crimped and cut to length. The product is then toasted.

  • Required Equipment
    Cereal Cooking  

     

    rotary cereal cooker - Cereal making machine

     

     

     

     

    Rotary Cereal Cooker

    Cereal Forming  

     

    shred master Cereal making machine

     

     

     

     

     

    Shred Master™ Systems

     

    Cereal Cooking  

     

    jetcirc Cereal making machine

     

     

     

     

     

    TruBake™ Convection Oven

    Syrup Coating  

     

    coating systems Cereal making machine

     

     

     

     

     

    Preparation & Coating Systems

     

Brochure: Breakfast Cereals

Brochure: Breakfast Cereals

Shredded Cereal Products

Shredded Cereal Products

View some of the shredded cereal products that can be made on Baker Perkins' process lines.

Cereal Innovation Centres

Cereal Innovation Centres

Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.