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How is puffed rice prepared before it enters the puffing chamber?
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Cereal processing
Common wheat (Triticum aestivum).
Before entering the puffing chamber, rice undergoes a specific preparation process to ensure it reaches the proper condition for expansion. The grain is first parboiled and pearled, followed by cooking with a sugar syrup.1
After cooking, the rice is dried in rotating louvre dryers until it reaches a moisture content of approximately 25 to 30 percent. Finally, the rice is binned and toasted before it is subjected to the high-pressure puffing process.1