prior to forming the aqueous slurry of fines , it is preferred to sift the fines in a sifter to increase the density of the cereal particles present in the sugar fines . these sifted fines have a mesh size of between 20 and 60 mesh ( u . s . standard sieve ), preferably 30 to 50 mesh . this enables the cereal particles to be wet or suspended within the slurry as distinguished from floating on the surface of the slurry . any floaters can be skimmed off the surface of the slurry . in forming the slurry it is only necessary to use sufficient water to completely dissolve the sugar in the fines while wetting the cereal particles which will remain insoluble . the ratio of water added on a weight basis is about 1 : 1 but may vary between 0 . 7 : 1 . 0 and 1 . 5 : 1 . 0 . preferably , the ratio of water : fines is between 0 . 9 : 1 . 0 and 1 . 3 : 1 . 0 . in the case where the cereal levels in the fines approaches 35 %, the ratio of water : fines may approach 1 . 4 : 1 . 0 to achieve proper wetting of the cereal fines . the temperature of the water in contact with the fines is preferably 170 ° f . but can range from 130 ° to 175 ° f . the temperature of the water should be sufficient to dissolve all the sugar present in the fines but sufficiently below the temperature where the water could vaporize or &# 34 ; boil .&# 34 ; after the slurry is formed , it is necessary to vigorously mix or agitate the slurry to achieve maximum contact of the water with the surface of the fines . this will dissolve the sugar while effectively wetting the insoluble cereal particles . where the fines have a cereal content of 10 - 20 % about 5 minutes of mixing is needed to achieve the wetting action necessary to dissolve all the sugar in the fines while at the same time wetting the insoluble cereal particles . where the sugar content approaches 65 % and the cereal content approaches 35 %, it may be necessary to agitate or mix the slurry vigorously for about 20 minutes to achieve the necessary wetting action of the cereal particles . once all the sugar is dissolved and the cereal particles are sufficiently wet , the slurry water content is adjusted to achieve a specific gravity of between 1 . 18 and 1 . 40 . in the case of a puffed cereal product having fines with a sugar content of 80 - 90 % and a cereal content of 10 - 20 %, the preferred specific gravity is 1 . 28 . in the case of puffed cereal fines containing up to 65 % sugar and up to 35 % cereal , the preferred specific gravity is 1 . 20 . at the above specific gravitities , the slurry is easily separated by the centrifugal action of a solid bowl centrifuge into an insoluble sludge ( cereal particles ) and a relatively pure liquid sugar solution . the use of perforated bowl centrifuges does not work due to plugging of the holes in the centrifuge by the starches , zinc & amp ; iron present in the cereal product . the reclaimed sugar solution can be blended back or recycled to the original sugar syrup used for coating the cereal at a level of 10 to 20 %, and as high as 30 % without effecting the quality of the sugar coating on the cereal . cereal products suitable for sugar - coating by the process of the invention are well known to those skilled in the art and hence it is unnecessary to describe in detail the production of such cereal products . the choice of an appropriate flour and other components of the dough used to form the cereal products is of course governed largely by the taste and texture desired in the final coated cereal product . it has been found that doughs based on corn flour , oat flour , rice flour and wheat flour give good results in the process of the invention . the exact geometric form of the cereal product subjected to the process of the invention is not critical and any of the forms of cereal product which will be familiar to those skilled in the art may be used . for example , the cereal product may be in flake form , shredded form , gun - puffed form or extruded form . when an extruded form is used , the extruded cereal product may be in the form of spherical pieces , such as those used in certain commercially - available breakfast cereals . in general , it is desirable that the moisture content of the cereal product , prior to contact with the sugar solution , be in the range of 1 to 10 % by weight . the sugar solution may employ any sugar , such as sucrose , fructose , glucose , or other known sugars familiar to the art . in order to ensure a uniform coating of the cereal product with the sugar solution , it is preferred that the sugar solution be applied to the cereal product by spraying . most uniform application of the sugar solution is promoted by agitating a mass of particles of cereal product while spraying sugar solution onto the mass from above . those skilled in the art of food technology will be familiar with rotatable drums provided with internal baffles which can be used to tumble or agitate and transfer a mass of particles of cereal product in a way that allows a coating to be very uniformly applied , and such drums are suitable for use in the application of the sugar solution in the process of the instant process . normally , it will be most convenient to coat the whole surface of the particles of cereal with the sugar solution . however , we do not exclude the possibility that the sugar solution might be applied only to part of the surface of the cereal particles , for example by dipping large particles into a shallow bath of the sugar solution . the preferred concentration of sugar solution for use in the process of the invention is from 60 to 85 % by weight . if the sugar solution is too dilute , it may be insufficiently sticky to promote adhesion of the flavoring composition to the cereal product and renders the drying of the product difficult and inefficient because of the large quantity of water which must be removed to deposit a given quantity of sugar . on the other hand , while if the sugar solution is too concentrated , it may become viscous , difficult to spray and difficult to apply uniformly in a thin layer to the cereal product . it is desirable to incorporate an emulsified oil into the sugar solution . the presence of such oil produces better flow of the solution through any nozzle or spray heads used to spray the solution onto the cereal product . in addition , the presence of the emulsified oil promotes foaming of the sugar solution in contact with the cereal product . a foamy layer of sugar solution is desirable in order to give a frosted appearance to the product . we have found that best results are obtained by incorporating from about 0 . 5 to about 5 % by wt . of oil into the sugar solution . obviously , the oil used must be edible and should also be relatively easy to emulsify in the sugar solution . preferably , the weight of sugar solution applied to the cereal product is from about 15 to 65 % by wt . of the cereal product . referring to the drawing , fines ( broken pieces of dried sugar - coated puffed oat cereal ) from the production of &# 34 ; alpha - bits &# 34 ; are introduced through line 10 into sifter 12 which sifts out the larger sized pieces to give a mesh size of 30 - 50 mesh ( us standard sieve ). the fines ( 80 - 90 % sugar and 10 - 20 % cereal on a dry weight basis ) drop through line 14 onto auger 16 which feeds the fines through line 17 into loading bin 18 . when the bin 18 reaches 900 lbs of fines , 850 lbs of water at 170 ° f . enters the mix tank 25 through line 24 . as soon as the water shuts off , the mix tank agitator 28 starts running at 1 , 450 r . p . m . when the loading bin 18 reaches 1 , 000 lbs of sugar fines and the mix tank 25 is less than 65 % full , the augur 20 & amp ; slidegate ( not shown ) below the bin 18 turn on & amp ; open respectively . also , at this point , a diverter ( not shown ) which empties the fines into bin 18 through line 17 diverts the fines into another holding bin ( not shown ). when the loading bin 18 drops below 900 lbs while emptying , the diverter then diverts the fines back into the loading bin 18 . the slidegate and augur 20 below the bin 18 remain open for 211 / 2 minutes and 22 minutes respectively . after augur 20 shuts off , the mix tank agitator 28 runs for 5 minutes , then shuts off . pump 31 , viscosity meter 41 , and centrifuge 51 are then turned on . the sugar slurry in mix tank 25 is pumped through line 30 into the viscosity meter 41 and recirculated back into the mix tank 25 . the viscosity meter 41 is a flow meter ( model # dl1005202 ) manufactured by micro inc ., 2505 s . finley road , lombard , ill . 60148 . this meter is capable of detecting the permissible slurry temperature ( 130 ° to 175 ° f . ), the permissible brix level ( 45 to 60 ), and the permissible specific gravity ( 1 . 18 to 1 . 40 ). in this example , the meter will read a slurry temperature of 155 ° f ., a brix level of 57 and a specific gravity of 1 . 3 . since a specific gravity of 1 . 28 is preferred for the sugar : cereal ratio of this example , a 3 - way control value opens and allows 80 lbs of additional water to enter the mix tank 25 . the specific gravity will now read 1 . 28 and the 3 - way value which recirculates back to the mix tank 25 , switches and allows liquid slurry to go into a solid bowl centrifuge 51 . this centrifuge is manufactured by aml industries , 3500 davisville road , hatboro , pa . 19040 . the centrifuge has a model # b50 and serial # 5112 , speed setting of 1 , 750 r . p . m ., and a stop time setting of 3 minutes . ( the speed is reduced to 1 , 450 r . p . m . with an allen bradley model # 1336 frequency controller while the stop time is reduced to 2 - 30 seconds with an allen bradley dynamic brake used in conjunction with the 1336 frequency controller ). as the dissolved sugar liquid passes through the solid bowl centrifuge 51 , the cereal solids are separated from the liquid sugar by the centrifugal action of the bowl and deposited on the inside of the bowl . after 4 minutes a discharge tube turns on for 20 seconds and uses centripetal force to clean out the bowl . the cereal solids are discharged through line 53 and used for animal feed . the liquid sugar is gravity fed into a small holding tank 60 . after the tank 60 reaches about 35 % full , a level indicator turns on a pump and pumps the liquid sugar into the reclaimed sugar syrup tank 70 until the small holding tank 60 reaches 5 % full . the reclaimed syrup from tank 70 is blended with the pure liquid sugar used for sugar - coating the puffed cereals at a blend ratio of 7 to 20 %. the procedure of example 1 is repeated for &# 34 ; honey comb &# 34 ; ( a sugar - coated puffed cereal of wheat and corn ). this cereal has a sugar level of 65 - 70 % and a cereal level of 30 - 35 % in the collected fines . when the bin 18 reaches 900 lbs of fines , 1 , 200 lbs of water ( instead of 850 lbs of water enteres the mix tank 25 through line 24 . after auger 20 shuts off , the mix tank agitator 28 runs for about 20 minutes ( instead of 5 minutes ) and then shuts off . since a specific gravity of 1 . 20 has been found to give the best separation results for the fines of this example , the water : fines mixture is adjusted to achieve a specific gravity of 1 . 20 . the slurry is then passed through the solid bowl centrifuge 51 to separate the cereal sludge from the liquid sugar . after 31 / 2 minutes ( instead of 4 minutes ) the discharge tube turns on for 30 seconds ( instead of 20 seconds ) and uses centripetal force to clean out the bowl . it will be apparent to those skilled in the art that various changes can be made in the preferred embodiments without departing from the scope of the invention . accordingly , the foregoing discription should be construed as illustrative and not limiting , the scope of the invention being defined solely by the appended claims .
in a process for applying a sugar solution to the surface of a cereal product , drying the sugar - coated cereal , collecting the fines produced therefrom and recycling the collected fines back into the original sugar solution the improvement that the fines can be contacted with water to form a slurry of dissolved sugar and insoluble cereal which is then separated into a liquid sugar fraction and an insoluble cereal fraction by centrifugation in a solid bowl centrifuge .