Breakfast cereal process

Claim 1

A PROCESS FOR PREPARING A BREAKFAST CEREAL PRODUCT, THE BREAKFAST CEREAL PRODUCT BEING SUITABLE FOR USE AS BOTH HOT AND COLD CEREAL WHICH HAS RETAINED SUBSTANTIALLY ALL OF ITS PRE-PROCESSING NUTRITIVE VALUE, WHICH COMPRISES GELATINIZING HYDRATED, UNGELATINIZED DOUGH PIECES, COMPRISING A MAJOR PROPORTION OF AT LEAST ONE NUTRITIOUS CEREAL FLOUR AND FROM 1.5% TO 10% MILK PROTEIN, THE DOUGH PIECES HAVING A MOISTURE CONTENT OF FROM 22% TO 36% MOISTURE AT A TEMPERATURE OF FROM 215*F. TO 265*F. AT A PRESSURE OF FROM 1 TO 23 P.S.I.G., COOLING THE GELANTINIZED DOUGH PIECES TO A TEMPERATURE OF FROM ABOVE 150*F. TO 205*F., PARTIALLY DRYING THE GELANTINIZED DOUGH PIECESS TO FROM 5% TO 21% MOISTURE, PELLETIZING THE DOUGH PIECES BEFORE PERTIALLY DRYING, MECHANICALLY MODIFYING THE DOUGH PIECES AND DRYING THE DOUGH PIECES TO A MOISTURE CONTENT OF FROM 1% TO 3.5% MOISTURE UNDER CONDITIONS SUCH THAT THE TEMPERATURE OF THE DOUGH PIECES DOES NOT EXCEED 250*F.