Cereals are an important part in balanced nutrition however in the raw state the seeds contain an inaccessible starch structure which is indigestible. Micronizing causes the grains to swell, facture and gelatinize. It is a highly reliable and consistent process to gelatinize the starch so it is more digestible, eliminate anti-nutritional factors all without significant water loss. Immediate rolling or flaking enhances digestibility and nutritional value.

Micronized wheat in particular, is an important component of whole food human diets for example muesli type breakfasts. The process can be used for malted toasted wheat for bread where the bitterness is eliminated by Micronizing and replaced with a caramelized aromatic flavour.

Recent developments have incorporated the Micronizer to allow the instantizing of rice and wheat, reducing cooking times by half whilst retaining the natural appearance.

Used post extrusion, Micronizing enables a puffed, expanded finish without deep fat frying resulting in a lower fat content.