l damage of the cereal's starch structure during processing thanks to the particular process conditions. An end product exhibiting the best combination of texture, colour and flavour base on an accurate control of the conditioning, drying and toasting stages of the process. Unlimited choice of shapes and formulae for shaped cereal such as stars, crispies, pillows, rings, stars etc. Simple and fast possibility of intercombing the two over mentioned lines, in order to obtain the widest range of pr