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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

by Alicia A. Perdon

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A technical guide to the breakfast-cereal production chain

$297.61 USD
$297.61 USD $297.61 USD

Paperback New English

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AlbakiReads Editorial

A technical guide to the breakfast-cereal production chain

Centered on the journey from cereal grain to packaged product, this third edition maps the technical decisions involved in breakfast-cereal manufacturing. It connects raw materials, crop chemistry, and economics with production stages such as batching, cooking, toasting, tempering, coating, ingredient inclusion, and packaging. The emphasis is on how ingredients and processing conditions shape finished-cereal quality, making the book a process-focused reference rather than a consumer history of cereal foods. Its supply-chain view also places factory operations within the broader context of cereal crops and ingredient handling.

Good fit for readers who enjoy

  • Food product developers working with breakfast cereals
  • Researchers and postgraduate students in cereal science or food processing
  • Food-industry professionals seeking an overview of cereal manufacturing stages

Themes

Cereal grain processingFood product developmentIngredient functionalityManufacturing operationsPackaging and supply chains

Based on publisher information and book metadata.

Book overview

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

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