Different production methods create familiar shapes and textures. The method alone does not determine whether a cereal suits a person or household.
Cleaning and milling
Grains are cleaned and may be milled, cracked, rolled or separated into flour, bran and other fractions depending on the product.
Cooking and forming
Some cereals are cooked as whole kernels or dough, then rolled into flakes, extruded into shapes, puffed under pressure or formed into shredded layers.
Drying and toasting
Moisture is reduced to create shelf stability and crispness. Baking or toasting develops flavour and colour.
Coating and blending
Sweeteners, flavours, oils, nuts, fruit or vitamin and mineral mixtures may be applied or blended after forming. The ingredient list shows the final recipe more clearly than the manufacturing name.