A breakfast cereal biscuit, which is at least 20 by weight waxy grain, that has an extended bowl life and crisp texture

摘要

A breakfast cereal biscuit (BCB) is provided comprising a waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously or both, by rolling it into flakes, and either agglomerating the flakes and toasted them into a desired biscuit shape or toasting the flakes and agglomerating them into the desired biscuit shape. A process for the production of the breakfast cereal biscuit is also provided. The BCB typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture and requires reduced energy in the manufacturing process when compared with standard flaked wheat breakfast cereal biscuits.