FIELD: food processing industry; production of cereal flakes. SUBSTANCE: method involves molding of mixture of ingredients through a slit in a molding head of an extruder. The slit is 10-100 mm in width and 0.25-0.75 mm in height. The method also involves extension of a porous band of extrudate (moisture content 5-10%) in the process of transportation to a cutting device for the purpose of reducing its density (to 75-200 g/l; predominantly 80-169 g/l). For extension, the speed of transportation is 1.2-2.0 times greater than that of molding (for instance molding speed 10-25 m/min and transportation speed 15-18 m/min). The flakes are roasted upon cutting for reducing their content of moisture to 1-4%. The components of the flake-making plant are the extruder provided with a molding head of porous extrudate, cutting device, and a roaster for flakes. The device for extension is a couple of rollers. At least one roller is provided with teeth or cutting edges. The cutting edges may form cells dislocated relative to each other. EFFECT: higher product quality; higher efficiency. 16 cl, 5 dwg
