Flaking

RAW MATERIALS COOKING DRYING TEMPERING FLAKING TOASTING COATING END PRODUCTS CONSUMER / FINISHER

01

RAW MATERIALS

The entire process starts by selecting the correct raw material. For this purpose, cleaned and degerminated corn (maize) is used.

01

RAW MATERIALS

02

COOKING

In a second stage, the corn is pressure-cooked (hydrothermally) during 90 to 120 minutes. Its moisture content after this step is 32-36%.

More about the Cerex Rotary cookers

02

COOKING

03

DRYING

The cooked corn is dried at temperatures of 140-180°C to a moisture content of 17-20%.

03

DRYING

04

TEMPERING

In the tempering stage, the product is homogeneously balanced during four to eight hours.

More about the Cerex Temper bin

04

TEMPERING

05

FLAKING

The cooked and dried kernels are now processed by rolls into flakes.

More about the Cerex Flaker

05

FLAKING

06

TOASTING

During toasting, the residual water is finally evaporated at 260-300°C. This produces the familiar blisters at a final moisture content of 3-4%.

This is where the flaking process ends, and the flakes are now ready for packaging or for being transferred to the coating line.

More about the Cerex 1-Zone Toasters

06

TOASTING

07

COATING

During coating, a slurry is sprayed onto the flakes, made up of mixes of – for instance – sugar, glucose, and honey.

More about the Cerex Coating

07

COATING

08

END PRODUCTS

The end product is packed in the final stage either in “bags” or “bags in boxes”.

More about the Cerex Flakes / Crispies / Murmura

08

END PRODUCTS

09

CONSUMER / FINISHER

Retailers reach your consumers. Finishers may include bar manufacturers or makers of confectionary or traditional/crunchy muesli products, etc. Even broken flakes are appreciated, for example by the breading industry.

RETAIL TRADE

BAR MANUFACTURERS

CONFECTIONARY

BREADING INDUSTRY

09

FLAKING

CEREX processing equipment for your flakes

RAW MATERIALS

The entire process starts by selecting the correct raw material. For this purpose, cleaned and degerminated corn (maize) is used.

RAW MATERIALS

The entire process starts by selecting the correct raw material. For this purpose, cleaned and degerminated corn (maize) is used.

COOKING

In a second stage, the corn is pressure-cooked (hydrothermally) during 90 to 120 minutes. Its moisture content after this step is 32-36%.

COOKING

In a second stage, the corn is pressure-cooked (hydrothermally) during 90 to 120 minutes. Its moisture content after this step is 32-36%.

DRYING

The cooked corn is dried at temperatures of 140-180°C to a moisture content of 17-20%.

DRYING

The cooked corn is dried at temperatures of 140-180°C to a moisture content of 17-20%.

TEMPERING

In the tempering stage, the product is homogeneously balanced during four to eight hours.

TEMPERING

In the tempering stage, the product is homogeneously balanced during four to eight hours.

FLAKING

The cooked and dried kernels are now processed by rolls into flakes.

FLAKING

The cooked and dried kernels are now processed by rolls into flakes.

TOASTING

During toasting, the residual water is finally evaporated at 260-300°C. This produces the familiar blisters at a final moisture content of 3-4%. This is where the flaking process ends, and the flakes are now ready for packaging or for being transferred to the coating line.

TOASTING

During toasting, the residual water is finally evaporated at 260-300°C. This produces the familiar blisters at a final moisture content of 3-4%. This is where the flaking process ends, and the flakes are now ready for packaging or for being transferred to the coating line.

COATING

During coating, a slurry is sprayed onto the flakes, made up of mixes of – for instance – sugar, glucose, and honey.

COATING

During coating, a slurry is sprayed onto the flakes, made up of mixes of – for instance – sugar, glucose, and honey.

END PRODUCTS

The end product is packed in the final stage either in “bags” or “bags in boxes”.

END PRODUCTS

The end product is packed in the final stage either in “bags” or “bags in boxes”.

CONSUMER / FINISHER

Retailers reach your consumers. Finishers may include bar manufacturers or makers of confectionary or traditional/crunchy muesli products, etc. Even broken flakes are appreciated, for example by the breading industry.

CONSUMER / FINISHER

Retailers reach your consumers. Finishers may include bar manufacturers or makers of confectionary or traditional/crunchy muesli products, etc. Even broken flakes are appreciated, for example by the breading industry.

During toasting, the residual water is finally evaporated at 260-300°C. This produces the familiar blisters at a final moisture content of 3-4%.

This is where the flaking process ends, and the flakes are now ready for packaging or for being transferred to the coating line.

During toasting, the residual water is finally evaporated at 260-300°C. This produces the familiar blisters at a final moisture content of 3-4%.

This is where the flaking process ends, and the flakes are now ready for packaging or for being transferred to the coating line.