Q: What is the best way to store Malt-O-Meal cereals?
A: Malt-O-Meal cereals should be stored in a cool, dry place.

Q: After your bag cereals are opened, how does one reclose the bag to keep the cereal fresh?
A: Many of our great cereals currently have a convenient TopZip closure. This easy-to-use closure makes opening and reclosing simple. In addition, our cereal can be kept fresh by using a clothes pin, chip clip, twist tie, rubber band or paper clip to reclose the bag. Some consumers also transfer our cereals into storage containers.

Q: What is farina?
A: Farina is derived from the wheat kernel. It is produced through a milling process which removes the wheat bran and germ layer. The very middle portion of the wheat kernel remains which is called farina.

Q: Why are your products lower in price than leading box brands?
A: Malt-O-Meal bag cereals are generally about a dollar less in price than the leading box brands. We are able to provide this everyday savings to our consumers by limiting packaging and advertising costs and focusing on quality.

Q: What are the black flecks in Malt-O-Meal hot wheat cereals?
A: The black flecks are malted barley which adds a sweet, toasted grain flavor to our cereal.

Q: How can I find your cereals?
A: Most of our cereals are sold nationwide. If you are having difficulty locating a specific product, the following information may be helpful:

Find a store near you...
click here to go to our product locator, where you will be able to see if a product is sold in a store near you.
If Malt-O-Meal hot wheat cereals are not available in your area, they can be ordered directly from Malt-O-Meal. See our Offers section for more information.
Please contact your local grocery store manager to inquire about the availability of our cereals and to request that the Malt-O-Meal product you are looking for be ordered.
Discontinued Products - Unfortunately at times some products are discontinued. Please contact our Consumer Response Center regarding availability of any product in question.

Q: How are Malt-O-Meal bag cereals made?
A: Common processes for producing ready-to-eat breakfast cereals are:

Puffing: Whole grains or dried ingredients are exposed to high pressure and high temperatures. After the pressure and temperature have reached a certain level, the product is quickly released. This action causes the grain to puff itself inside out and the dried shapes to expand.

Extruding: Main ingredients are mixed together and cooked. The cooked dough is then fed to a forming extruder which shapes the dough as desired. Extruded shapes are then dried and puffed as described above. Additional drying may be necessary.

Flaking: The grain is mixed with a solution of ingredients and then cooked. After being cooked to a desired moisture level, the batch is guided onto a conveyor which carries it to a machine that breaks apart the large lumps of grain into smaller clumps of grits. The grits are then dried and rolled into thin flakes by passing between pairs of very large metal rolls. Toasting is the next step in which the flakes are suspended in a hot air-stream until they reach a desired color and moisture content.

Finished products may then be fortified and/or sugar coated prior to packaging.

Q: Which cereals are gluten-free?
A: Currently we produce four gluten-free cereals;

Malt-O-Meal Puffed Rice
Malt-O-Meal Corn Bursts
Malt-O-Meal Fruity Dyno-Bites
Malt-O-Meal Cocoa Dyno-Bites

Q: Which cereals are cholesterol free?
A: All Malt-O-Meal cereals are naturally cholesterol free.

Q: Which cereals do not have sugar added?
A: Malt-O-Meal Original hot wheat cereal, Malt-O-Meal Puffed Rice and Malt-O-Meal Puffed Wheat do not contain sugar. (Malt-O-Meal Toasty O's contain 1 gram of sugar per serving.)

Q: Is it safe to eat your cereal when it has passed its 'Best If Used By' date?
A: If our product has exceeded its stated used by date, we would recommend purchasing a new package.
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