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In page Rice Krispies:

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The original patent called for using partially dried grain, which could be whole or broken, that would have 15-30% moisture which could then be shaped by existing processes for cereal production that include rolling, flaking, shredding, etc. After being processed to the desired shape the grain is dried to around 5-14% moisture content at which stage the grain will expand when subjected to a high temperature creating a light, low-density product that is crisp and easy to chew.[2]