To produce crispy rice or corn cakes, only three ingredients are needed:
water, high temperature, and pressure.
No fat needed
During this process, corn or rice grains are subjected to thermal action (they expand) using only water and high pressure. Baking using the air-pop method does not require the addition of fat, so cakes as the final product have low fat content.
Baking with whole grains
Whole grains are used in the production process, which are not ground before baking. Instead, the right amount of grains is placed in a specially designed oven, where they expand within a few seconds. The unique process of baking only grains, not dough, makes Good Food cakes fluffy while retaining crispiness.
Taste benefits
After the baking process, the cakes are practically ready to eat. In our portfolio, there are many natural recipes (PLAIN GRAINS) whose taste comes from natural grains. In addition to them, we also offer cakes in salty and sweet versions. Currently, salty flavours such as paprika and sour cream & onion are the most popular, which are true bestsellers in our portfolio (SALTY SNACKS). Among the sweet flavours, cakes covered with chocolate are a real hit (SWEET CRUNCHERS in our product line).
