PRODUCING FLAKED BREAKFAST CERALS

摘要

Producing flaked breakfast cereals from pellets or grits by passing them between contra-rotating rollers is a prime example of a process that is much more complex than it appears. Achieving the consistent high quality demanded by consumers at the highoutputs needed by producers requires a great deal more process expertise and precision engineering than might be assumed. Baker Perkins flaking rolls are used by leading multinational and regional breakfast cereal makers, to convert cooked grainsand extrud- ed pellets into a wide range of corn, bran, mul-tigrain and other flakes ready for toasting. Grits and pellets up to I Omm thick are reduced to flakes as thin as 0.3mm. With 30 years experience in providing flaking rolls to customers throughout the world, Baker Perkins cite the control of three key process variables as essential to achieving the highest flake quality.