Shredded whole grain products, such as ready-to-eat cereals, and sweet and
savory snacks, such as whole grain shredded corn chips are continuously
produced by pelletizing agglomerates of cooked, tempered, whole cereal
grain particles. Cooked whole grains, such as corn and other non-gluten
or low-gluten containing grains have a tendency to become hard and
rubbery after cooking during the cooling and tempering process. The
pelletization results in the production of whole grain pellets having a
soft, pliable texture, which are shreddable into continuous net-like
sheets on a mass production basis. The pelletizing may be at a pressure
of about 200 psig to about 600 psig, preferably from about 400 psig to
about 500 psig. The pelletizing temperature may be controlled to provide
a pellet temperature of about 80.degree. F. to about 135.degree. F.,
preferably from about 90.degree. F. to about 110.degree. F., upon exiting
the pelletizer.