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Sponsored Content
EXTRUDED CEREALS FOR BAKERY INDUSTRY
30 Sep 2026Extruded cereals contain pregelatinized starch, so they absorb and bind more water than regular flours. This gives higher yield, a softer crumb, longer freshness, and thickening without cooking in creams and fillings. Extrusion also inactivates enzymes and reduces microbial load, which improves shelf life and safety, especially in no-bake products. It adds toasted, nutty flavors, gives crunchy textures for inclusions, and makes gluten-free baking and clean-label formulations easier.
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Related categories
- Bakery
- Finished Food Categories
- Barley
- Cereals & Grains
- Blending & mixing
- Buckwheat
- Cereals & Grains
- Confectionery
- Finished Food Categories
- Corn
- Vegetables
- Extruded
- Physical Formats
- Extrusion
- Granulating/ grinding/ milling / mixing
- Other Specialised Finished Products
- Specialised Finished Products
- Powdered
- Physical Formats
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