Did you know that most of the nutritional properties of cereal grains are preserved in the puffing process? It involves subjecting whole grains to hot steam and high pressure. Pressure and thermal treatment, which inflates the grains and multiplies the size. The grain after puffing becomes a ready-to-eat product. It no longer requires cooking, preserves the shape and natural nutritional values, as well as minerals. If you are more interested in the puffing process, we invite you to familiarize yourself with the details.