Puffed Cereal

Puffed Cereal

Sizes

Dependent on which puffed cereal.

Typical range 2mm – 12mm.

Flavours

Spelt, barley, rye, rice, quinoa, amaranth, wheat.

Coatings

Honey, sugar, cocoa, fat (size dependent).

Puffed Wheat

Ingredients Declaration

WHEAT (100%).

Nutritional Values per 100g

Energy in kJ 1550
Energy in Kcal 367
Fat 1.7g
- of which saturates 0.3g
Carbohydrate 70.8g
- of which sugars 0.6g
Protein 10.6g
Salt 0.02g

Allergen Info

Contains
Allergen Yes No
Gluten
Crustaceans
Fish
Molluscs
Egg
Soya
Milk *
Lupin
Nuts *
Celery
Peanuts *
Mustard
Sesame
Sulphites *
*Handled on site.

Product code: P2100 (Puffed Wheat) - The detail on this tab relates specifically to this product and is an indication only for other products in the Puffed Cereal category.

Puffed Wheat

  • Contains no artificial colours or flavours
  • Suitable for a dairy free diet
  • Suitable for diabetics
  • GM free
  • Halal diet – not certified
  • Kosher diet – not certified
  • Suitable for lactose intolerant diets
  • Suitable for vegans
  • Suitable for vegetarians

Product code: P2100 (Puffed Wheat) - The detail on this tab relates specifically to this product and is an indication only for other products in the Puffed Cereal category.

Puffed Wheat

Packaging

Foil bags (dependent on product, various sizes and colours are possible).
Weight dependent on product.

Shelf Life and Storage

Shelf life minimum of 12 months in ambient conditions away from direct sunlight and foreign odours.

Minimum Order Quantity

Bulk - 320 kg

Product code: P2100 (Puffed Wheat) - The detail on this tab relates specifically to this product and is an indication only for other products in the Puffed Cereal category.

Nobbly Puffed Cereal Biscuits

Puffed wheat can be used in conjunction with other puffed grains such as quinoa, spelt, rye and barley to create a biscuit which has notable levels of fibre and protein which we have called a “Nobbly” biscuit, as it also has the advantage of a characteristic texture.

Application Ideas

  • Mix in with other grains to create breakfast cereals.
  • Bake into cookies and muffins for an unusual texture.
  • Bind puffed cereals to create light texture cereal bars.