Instant Flours

From baby cereals to soup components and more...

For many years now, cooking extrusion technology has been used in the production of numerous instant cereal products, including cereals for feeding small children. The usefulness of extrusion technology as an instantising process has been proved beyond any doubt. Extrusion technology is not only economically beneficial in the production of instant cereals; it also allows for continuous production processes while ensuring a high retention of the product’s nutritional values and excellent microbiological characteristics.

For these reasons, extrusion technology has found increased application in the production of instant cereals for feeding small children. The process of cooking extrusion is competing with conventional methods of manufacturing such products, especially roller drying, and consequently the advantages and disadvantages of these two technologies have been subject to intense discussion. The problem of this discussion lies in the fact that different criteria are given different priorities by different parties, making a direct comparison of the two technologies extremely difficult.

Without doubt, extrusion technology offers an excellent product in terms of nutritional value and microbiological properties. Further use of extrusion technology means

  • Significantly lower energy requirements
  • Lower overall operational costs
  • Lower investment costs

If, however, the viscosity of the product obtained following rehydration is critical, although this is simply a physical characteristic of the product and has no impact on the nutritional value, extruded instant cereals can never achieve the same degree of viscosity as products made using roller drier technology.