CEREALS
CEREALS CONTAIN STARCHES, LIPIDS, CELLULOSE AND DIFFERENT PROTEINS.
All these components are basic in human nutrition. They are very much appreciated for their direct consumption or for transformation of products with added value.
Extrused Products:
The process of extrusion is a form of fast cooking in a continuous and homogenous form. (Combination of different types of flours or cereals and the incorporation of other ingredients).
- Quinoa
- Amaranth
- Wheat
- Soy
- Corn
- Oatmeal
Insufflation:
Is a process of explosive VAPORIZATION of the water inside the grain, with a sudden reduction of pressure, which then provokes the grain to gain sizes larger than its original.
- Quinoa
- Amaranth
- Rice
- Wheat
- Oatmeal
Breakfast:
Popularly known as CEREAL FOR BREAKFAST, or simply CEREAL, to a product which has been packed derived from different cereals like rice, corn or oatmeal, resulting in flaks of oatmeal, rice or corn which then are sold to be consumed at breakfast time.
- Flakes
- Oatmeal flakes
- Chocolate rice flakes
- Fiber
