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    TIPS!

    How to make cereals - in four simple steps!

    We want our breakfast cereals to be 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. 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 baking 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. And did you know? SHREDDED WHEAT is made by literally shredding the wheat using rollers with grooves on!

    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-cakes-into-a-preheated-oven-for-40-minutes" bit. We've just got a bigger oven.

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    Ever wondered how we select our ingredients?

    Nestlé wants to make sure that their cereals taste great and are sourced in the best way possible. Find out more about the ingredients & quality here

    Find out moreEver wondered how we select our ingredients?

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    Do Nestlé products in emerging countries have more salt than products in developed/developing countries?

    For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.

    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

    How can I find foods made with whole grain?

    Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.

    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.

    Why does Nestlé label vegetable oil?

    Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.