The puffing process
The puffing process consists of exposing whole cereal grains to hot steam and high pressure. 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. No chemicals are used in the process. By operating different pressures from one raw material, you can get a wide variety of products in terms of size, water absorption and sensory properties. It is worth knowing that during puffing process grains are heat treated, yet most of the nutrients are preserved. Puffed grains are therefore healthy and valuable.
What are the benefits of the cereal expansion process? Expanded cereals are ready to eat, have a long shelf life and retain the natural grain shape. Importantly, we retain most of the nutritional properties in the process without using any preservatives or chemicals.