Agglomerated Cereals

Agglomerated cereals are blends of grain products such as rolled oats, crisp rice, and toasted rolled wheat that have been glued together using a sugar or maltodextrin syrup as a binding agent. Vegetable oil is added to prevent sugar absorption into the agglomerated piece and to improve crispness retention in milk. The process involves blending the ingredients together in a ribbon blender or continuously in a mixer auger. The product is spread onto the belt of a traveling screen dryer (4) and moisture is reduced to approximately 2-3%. The sheets of agglomerated grain are sized off the dryer through the use of a grinder and then readied for packaging. Ingredient addition and sequencing are important to insure good agglomeration of the product without causing sugar lumps or bricking of the product in the package.

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