Breakfast Cereals Technology

Typical Program


For currently planned public courses see our Events page.
This training can also be provided to companies on-site.

Program details may be subject to change - often customised to site priorities.


8.30 AM START OF DAY

8.30 AM           (1) — Introduction and Process Overview

8.45 AM           (2) — Raw Materials Selection

9.15 AM           (3) — Cooking and Preconditioning

10.00 AM MORNING TEA

10.15 AM        (4) — Food Rheology

11.00 AM        (5) — Extrusion Processing Technology

11.45 AM        (6) — Product Tempering

12.30 PM LUNCH

  1.00 PM        (7) — Flaking and Shredding Technology

  1.45 PM        (8) — Drying and Toasting Technology

  2.30 PM        (9) — Product Coating Technology

 3.15 PM AFTERNOON TEA

  3.30 PM        (10) — Product Cooling Technology

4.00 PM          (11) — Whole Grain Puffing Technology

4.30 PM          (12) — General Discussion

5.00 PM         END OF DAY