Our range of cereals is particularly diverse. We offer products in a wide variety of shapes and flavors. From 100% whole grain to completely without whole grain and with a wide range of sugar contents, very different – always delicious – breakfast products were created. There is something for every taste.
We manufacture the following product groups on numerous different production facilities:
An overview of our products
We use the traditional cooking method for our cornflakes: small pieces of corn are first boiled, then rolled and then toasted. This means there are no air pockets, which give the flakes their typical light, crispy texture. At the end, the flakes can be deliciously coated with sugar and other ingredients.
We also use the same process to make rice crispies, with the only difference being that the cooked rice grains are only very lightly rolled before toasting and are not flattened as for flakes.
Multigrain and Branflakes
For the healthy multigrain and bran flakes, several types of grain are cooked at the same time and then shaped. As with cornflakes, they are then rolled and toasted. These flakes often have a very high fiber content and get by with little sugar.
A mixture based on flour, sugar and water is first compressed under heat with the help of extruders and then expanded into differently shaped blanks by exiting the pressure chamber. This is how light, airy cereal products with even shapes are created. The subsequent coatings, e.g. with sugar and cocoa, are also variable. Our wide range of extrudates includes e.g. cinnamon chips, chocolate chips, honey rings and many more.
Here an extruded grain shell is filled with a soft cream. Pillows are then punched out of it. For example, this is how our successful product Nougat Bits is created. We make pillows with different covers and cream fillings.
Wheat grains are exposed to high pressure and high temperatures in so-called puff guns. When they are then shot out, the grains of wheat expand into the desired light and airy pops due to the sudden loss of pressure. After subsequent drying, the coating with a sugar-honey solution leads to the end product, the popular wheat pops.
Mueslis are created by mixing cereal flakes, nuts, oilseeds, dried fruit, freeze-dried fruit or chocolate and then filling them. There are hardly any limits to the variety of possible recipes. State-of-the-art filling systems ensure that every pack contains the same amount of valuable ingredients.
Crispy/ Crunchy Muesli
For the crunchy muesli, we knead a dough from cereal flakes, sugar, some vegetable oil and other ingredients depending on the recipe. The dough is sprinkled onto an oven belt and baked. This is how the typical crunchy pieces are created, which we either fill up immediately or mix with other ingredients such as fruit, nuts or chocolate beforehand.
Like muesli, our porridges consist of cereal flakes and other delicious ingredients such as fruit, nuts or seeds, only everything is a little finer. Adding e.g. warm oat drink quickly creates a delicious breakfast porridge.
For these special cereals, pieces of grain are boiled and then “plucked” into thin threads with the help of special rough rollers. These grain threads are then laid on top of each other in several layers. Pillows are punched out of this carpet. The last step is drying.
The pillows can be filled with different creams or refined with a sugar icing. Depending on the number of grain layers, different products are created.