Claims
- 1. An R-T-E cereal, comprising:a quantity of cereal flakes fabricated from a cooked cereal dough having: a bulk density of 160 to 230 g/1003 inch (104×10−2g/cc to 120×10−2g/cc), an average flake thickness of 635 to 900 μm (0.025 to 0.035 inch), wherein at least 45% of the cereal flakes have a width of at least 5 mm (0.197 inch), a moisture content of about 2 to 5%.
- 2. The R-T-E cereal of claim 1 wherein at least a portion of the flakes are whole wheat flakes having at least 50% of the cooked cereal dough comprising whole wheat.
- 3. The R-T-E cereal of claim 2 wherein at least 50% of the flakes have a width of at least 5 mm.
- 4. The R-T-E cereal of claim 3 wherein the bulk density is about 170 to 195 g/1003in (26/×10−2g/cc to 300×10−2g/cc).
- 5. The R-T-E cereal of claim 4 wherein the average flake thickness is about 711 to 813 μm (0.028 to 0.032 inch).
- 6. The R-T-E cereal of claim 5 wherein at least 45% of the flakes have a width of at least 5 mm.
- 7. The R-T-E cereal of claim 6 having been fabricated from pellets having a pellet count of 35 to 65 per 10 g.
- 8. The R-T-E cereal of claim 7 wherein at least 45% of the flakes have a width of at least 5 mm.
- 9. The R-T-E cereal of claim 8 wherein at least a portion of the flakes contain a sugar coating.
Parent Case Info
The present application represents a continuation of U.S. patent application Ser. No. 08/900,263, filed Jul. 25, 1997, now U.S. Pat. No. 5,919,503.
US Referenced Citations (36)
Non-Patent Literature Citations (1)
Entry |
“Breakfast Cereals and How They Are Made”, ed. by Robert B. Fast and Elwood F. Caldwell, American Assoc. of Cereal Chemists, Inc., pp. 15-29, 119-134. |
Continuations (1)
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Number |
Date |
Country |
Parent |
08/900263 |
Jul 1997 |
US |
Child |
09/262508 |
|
US |