My wife, on the other hand, has been known to pour a bowl of cereal, add the milk, and then — get this! My friend Jesse pointed me to the clever bowl pictured above. Talk about a perfect belated birthday gift! My only wonder is why it took so long for someone to finally solve this age-old problem. But what say you? Do you take your cereal markedly crunchy or milk-logged? Let us know in the comments below! For decades now. As soon as I could get my own cereal, I eschewed the milk. Milk is for my tea.
Cereal MUST be crunchy. Sorry, but sweet Kim has this one incorrect! The milk is to ad a little flavor, and cut the dryness not soggy it up!
Like mayo on a sandwich…. I suppose it depends on what type of cereal one is consuming ;- Grape Nuts can sit in a bowl for 10 minutes — and it would still be delicious. A too-high moisture before the flaking rolls may cause the flakes to stick to the roll knives and become wrinkled rather than flat.
These flakes will not blister correctly, or at all, and will become hard and flinty rather than crisp and tender. Shredded cereals usually are made from whole-kernel wheat. After cooking and cooling the grain, the critical point in controlling the strength of the final shreds is tempering the kernels for up to 24 hours before shredding. Tempering allows moisture of the kernels to equilibrate and firm up from the starch retrogradation.
Insufficient tempering will cause crooked, gummy, sticky and difficult-to-cut shreds. The shredding process itself is a simple concept that requires a lot of skill. The wheat is squeezed between one smooth and one grooved roll. A comb runs along the grooved roll to separate the shreds from the roll to form one layer of the finished biscuit. It takes 10 to 20 pairs of rolls to produce a deep enough web for a large shredded-wheat biscuit. Bite-size products require fewer layers than the large biscuits.
The cutting of individual biscuits also crimps the ends to hold them in biscuit form. Typically, puffed rice and wheat cereals fall into the category of gun-puffed whole grains. Gun-puffing is a unique process that requires two conditions for the grain to puff. The grain must be cooked, followed by a fast pressure drop in the atmosphere surrounding the grain.
This releases steam from the grain as the pressure within the grain tries to equilibrate with the lower pressure surrounding it. Rice and wheat are the only whole grains used for gun-puffing. Corn and wheat also undergo this process, but not in whole-grain form. Puffing can be done with a batch single-shot gun, automatic single-shot gun or automatic multiple-shot guns.
Generally, the safety and speed of production increases from the batch to the automatic, multiple-shot guns. The extremely porous puffed grain picks up moisture easily. These cereals rely on coatings to help maintain crispness in milk and good moisture-barrier properties in their packaging materials. Oven-puffed cereals primarily use rice, corn or mixtures of the two. Wheat and oats will not puff with the presence of moisture and high heat.
As in other cereal processes, the cooking of the grain and the expansion of the product during baking dictate the final texture. Extruded gun-puffed cereals use flours instead of whole grains for their starting material. Processors often combine cooking and extrusion into one step. Cooking usually occurs in the extruder and then the dough is formed into the desired shape as it is extruded through a die. Some of the basic dry ingredients are flours, starches, heat-stable vitamins and minerals, sugar, salt, malt, flavors, color and water.
The dry ingredients are fed into the extruder and a solution of the sugar, salt, malt, flavor, color and water is added into the first section of the extruder. First, it helps in obtaining a high expansion volume. Secondly, it provides film-forming ability to slow down the absorption of milk into the cereal. After the cooked dough leaves the cooking extruder it is fed into a forming extruder to achieve the desired shape.
Extruded flakes form the grit for flaking by extruding the mixed ingredients through a die hole and cutting pieces of dough to a specific size. Extruded corn flakes may utilize flours and other finer materials since the flakable grit size is achieved mechanically. One difference in the extrusion of flakes is more mechanical working of the mix. The flakes may look dull or slightly gray — especially so if the formula is low in sugars or without malt syrup, reducing the amount of Maillard browning.
Adding natural or artificial color will alleviate the problem. Extruded expanded cereals use flour or meal rather than whole or broken kernels of grain along with the other traditional cereal ingredients. Cooking is done in the cooking section of the extruder or in its own cooking extrusion unit.
The cereal expands when the moisture in the mix is released from the elevated temperature and pressure into ambient conditions. Holes in the end of the extruder control the shape of the cereal.
Are you going to go against science? Also, when we learned to cook, food got a little bit tastier and a whole lot crispier. We started to equate that sensation of crispiness with heating our foods, and then with flavorfulness. Go on, imagine a wet potato chip.
A soggy potato chip. Soggy-lovers obviously are a weird, icky mutation. Think about popcorn for a hot second. Can you polish off a large before the movie is over? Second, if I could give you a wet piece of toast or a bag of pretzels right now, which one would get you more excited?
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