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Why are cereal flakes passed between cooled steel rollers?
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Cereal processing
Common wheat (Triticum aestivum).
In the production of flaked breakfast cereals, the cooked and tempered cereal pieces are passed between large steel rollers to flatten them into flakes. These rollers are cooled by internal water circulation to prevent the product from sticking to the metal surfaces during the high-speed flaking process, which typically operates at 180β200 revolutions per minute.1
By maintaining a lower temperature on the roller surfaces, manufacturers ensure the soft, moisture-rich cereal material is effectively shaped without adhering to the machinery, allowing the flakes to proceed smoothly to the toasting stage.1