Cereal agglomeration process and agglomerated cereal product

   
   

An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

Um produto de cereal melhorado, low-fat contem os conjuntos do cereal baixo que compreendem o crisp, do cereal friable preferivelmente principalmente ou de todo o cereal crisp compreendido do arroz crisp, do cereal flaked e/ou do cereal soprado. Os conjuntos são preparados ligando junto um plurality de partes crisp do cereal aplicando-se em ordem, o óleo líquido, a mistura seca da pasta e uma mistura líquida do açúcar.

 
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