A top down view of a bowl of cereals - a spoon with cereals

tips

How to make cereals - in four simple steps!

We want our breakfast cereals to be nutritious and tasty when they reach your breakfast table. So we rely on simplicity when we make them and try to keep things in our factories as homely as possible - actually, the way we bake is not a whole lot different from the way you bake. There's nothing complicated and fancy about making breakfast cereal!

1. Milling: illustration of a milling wheat

From golden grain to whole grain flour

When the grain has been ripened by sunshine, harvested and then cleaned, it's brought to our factory. At most of our factories, we mill it ourselves, as this cuts the time between the grinding of the grain and the finished product (about two hours!), so the flour is really fresh. We want to hold on to as many of the grain's nutrients as we can, so for our breakfast cereals made with whole grain we keep all nutritious parts of the grain and discard only the inedible bits. And by doing our own milling, we only produce as much wholegrain flour as we need - so no waste!

How would you do it at home?

Well, you probably wouldn't grind the grain yourself - unless you live in a windmill! But the whole grain flour you use for your cookie dough is going to be pretty similar to what we're using - only ours will usually be fresher. Thats because, where we mill it ourselves, it goes straight from the mill into the mixer.

2. Cooking: illustration of the cereal cooking process

Mix it together, then turn up the temperature!

Before the milled grains are cooked, we mix the flour with water and other ingredients, including the vitamins and minerals we add, and cook the mix into a dough vacuum blender to create a dough. (If we're going to coat the finished product later on, we keep back a few additional ingredients like chocolate.)

How would you do it at home?

This is the whisking, mixing, beating part of the home baking process. That bit where you throw all the ingredients into a bowl and put in some serious elbow grease! If you're baking bread, it's where you knead that gloopy goo into a soft, supple dough (or save yourself the hard work and toss it all into the breadmaker. Whatever would grandma say?!). By the way, cooking our ingredients to make the dough is a bit like you proving your bread mixture in the airing cupboard and waiting for it to rise.

3. Shaping: illustration of the cereal shaping process

Creating those cookies and clusters

Then the dough goes through one of our special machines - think pasta press or sausage maker - to create the cereal shapes you know and love: hoops, balls, flakes, cookies and clusters. 

How would you do it at home?

When you get out the cookie cutters to make your favourite biscuits or gingerbread people, you're shaping your dough, just like we do.

4. Baking: illustration of the cereal baking process

Crispy cereal fresh out of the oven

Finally, we put the cereal shapes into one of our large ovens where they're toasted for just the right amount of time. Imagine a huge, very hot tumble dryer, except this one doesn't dry your socks - it gives your cereal a lovely golden colour and crisp crunch. When they're done, we let them cool (some of them get a final coating of flavour, like a touch of chocolate, mmmm!), then we pack them up and ship them off to the shops. Job done.

How would you do it at home?

This is the "pop-your-pastries-into-a-preheated-oven-for-40-minutes" bit. We've just got a bigger oven.

Raw organic grain

Ever wondered how we select our ingredients?

Nestlé wants to make sure that our cereals taste great and are sourced in the best ways. Find out more about the ingredients and quality here.

READ MORE Read the full article "Ever wondered how we select our ingredients?"

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    Let'stalk

    We've tried to answer as many of your questions as possible. You can search them all here:

    What are the health and nutritional benefits of Nestlé Gluten Free Corn Flakes?
    As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
    I’ve heard a low GI diet can help me lose weight. Is this true?

    It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.

    Is Nestlé planning to launch gluten-free versions of its other cereals or cereal bars?
    Not yet, but we will keep listening and responding to people’s needs.
    Why do some breakfast cereals have different serving sizes labeled on pack?

    The serving sizes mentioned on breakfast cereals can slightly differ, mainly due to differences in product density. Beyond its nutrients density, it’s also important for the portion size to suit the average cereal bowl. Some types of breakfast cereals, such as mueslis or granolas, are denser than traditional flakes; so a 30 g serving could look tiny and unrealistic in a bowl – that's why we use 45 g as a reference. These different serving sizes have been defined by the European cereals trade association and consistently applied by all industry members in Europe.

    Does the high GI of breakfast cereals negate the whole grain benefits?

    No. Even though some foods made with whole grain have a high GI, you can still benefit by including them in a healthy, balanced diet. Eating lots of whole grain can be good for the heart, even if the GI of the food is high. The whole population can benefit from eating more whole grain; the effect of low GI foods is still not clear.

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    We'd love to hear your comments about Nestlé cereals, so please let us know what you think, we always appreciate hearing from you.

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