(a) Various value addition from cereals 

(1) Milled product 

(a) Wheat powder/flour 

(b) Maida flour 

(c) Sooji/rava 

(2) Processed products 

(a) Malted wheat 

(b) Puffed wheat 

(c) Wheat flakes 

(3) Bakery products 

(a) Bread 

(b) Bun 

(c) Cakes/ Pasteries 

(d) Rusk/soup stick 

(e) Cookies / Biscuits 

(f) Pizza

(b) Steps in production of wheat flakes 

Raw Material: 

a) The most important raw material is grain. 

(b) Other ingredients, such as salt, yeast, sweeteners, flavoring agents, coloring agents, vitamins, minerals, and preservatives are also used. 

(c) A wide variety of flavors like chocolate, cinnamon and other spices, and fruit flavors may be added. 

(d) Vitamins and minerals are often added to wheat flakes to replace those lost during cooking. 

(e) The antioxidants BHA and BHT are the preservatives most often added to prevent them from becoming stale and rancid. 

• Preparing the grain: Grain is received at the factory, inspected, and thoroughly cleaned. 
• Making wheat flakes: Cleaned grains are tempered in bins and subsequently steamed at atmospheric pressure until they attain moisture of 21%. The steamed wheat is passed through steam rollers which ruptures the bran coat and flatten the whole grain thus making the kernels more permeable to moisture during the cooking step. The flattened kernels are then cooked in rotating retorts along with malt, salt, sugar etc. for 90 min at 20 psi steam pressure. The resulting flakes are conveyed to ovens where they are tossed in a blast of very hot air to remove remaining moisture and to toast them to a desirable color and flavor with less than 3% moisture. 
• Adding coatings: After shaping, the wheat flakes may be coated with vitamins, minerals, sweeteners, flavors, food colors, or preservatives. Packaging and storage: Prepared flakes are packed in suitable moisture proof container of suitable size. Later they stored in cool and dry place