VERFAHREN ZUR HERSTELLUNG EINES CEREALERZEUGNISSES UND PRODUKT NACH DIESEM HERSTELLUNGSVERFAHREN

摘要

The production of dry cereal-based product (comprising at least one cereal, water and at least one raising ingredient (comprising microorganisms) by kneading the dough and shaping the dough comprises: (1) cutting the dough to obtain individual pieces; (2) fermenting the pieces; and (3) cooking the fermented pieces to obtain the dry product without crust. An Independent claim is also included for a crispy cereal-based product with smooth surface and alveoli-like internal structure. The product has a density of 0.15-0.35 g/cm<3> and an INSTRON penetrometry parameter of 70-210 (defined from PETIT BRUN EXTRA which has a value of 100)