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.
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. The finished sheet is then crimped and cut to length.
Depending on the product, it can be oven baked or toasted. Some products can then be frosted, coated with syrup or seasoned to be used as a snack.
- Shredded Cereals
Shredding rolls form cooked cereal into distinctive, multi-layered shredded cereals and snacks, including malted wheat squares, multi-layered shredded wheats, 2, 3, or 4 layer corn or rice snacks, and shaped or filled products. Many of these products contain a single ingredient, making them attractive to consumers seeking a healthy diet. Shredding is an excellent technique to widen the appeal, interest and variety of a cereal range.
Gentle steam cooking of cereal grains in Baker Perkins’ Cook Master™ Rotary Cereal Cooker ensures that the texture, flavour and nutritional benefits of the wholegrain ingredients are retained in the final product.
The 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 also possible.
The finished sheet is crimped and cut to length; the product can be shaped, cut or slit into products ranging from bite-sized to full sized pieces. Depending on the product, it can then be oven baked or toasted. Some products can then be frosted, coated with syrup or seasoned to be used as a snack.
Toasting / Baking
For toasted shredded squares and shapes, Baker Perkins’ Thermoglide2™ Toaster is an energy efficient system that ensures consistent productivity. The product is gently lifted and rotated in a cushion of air to ensure it is processed with minimum damage. The Thermoglide2™ combines excellent processing with efficient dust extraction in a compact and efficient unit.
Baker Perkins’ TruBake™ convection oven ensures efficient baking for shredded wheats, using an enhanced direct convection heating system to achieve exceptional product quality, high throughput and low operating costs. Precision control of temperature and airflow creates a stable and predictable environment capable of fast baking with minimal fuel consumption, while high pressure in the plenum chambers ensures an even distribution of air across the band, providing an even bake.
- Required Equipment
Cereal Cooking Cereal Forming Cereal Cooking Syrup Coating
Brochure: Breakfast Cereals
View some of the shredded cereal products that can be made on Baker Perkins' process lines.
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.