How are granular breakfast cereals made from fermented dough?

Granular breakfast cereals are produced through a specific process involving fermentation and thorough baking. The production steps are as follows:

• Dough Preparation: A stiff dough is created by mixing wheat, malted barley flour, salt, dry yeast, and water.12
• Fermentation: The mixture is allowed to ferment for approximately five hours.1
• Baking: The fermented dough is formed into large loaves and baked thoroughly at 205 °C (400 °F) for about two hours.12
• Processing: Once baked, the loaves are fragmented and dried. In some variations, the product is crumbled and rebaked before being ground into rough bits using corrugated rolls.12
• Sieving: The final product is sieved to achieve a standard size. Any pieces that are too finely ground are typically added back into subsequent dough batches.1

As a final step, the cereal is often treated to restore vitamins lost during the cooking process and may be coated with sweet flavoring.2