Other classes of wheat, as well as other cereal grains such as rice, corn, or oats or mixtures thereof, can also be used to make shredded products.
Shredded wheat was patented in 1893 by Henry D. Perky of Colorado and William Ford of Watertown, New York. The year before Henry Perky traveled to Watertown, New York, to work with an air-brake designer named William Ford on corn cereal, but discovered instead a process for pressing wheat into shreds that could be formed into biscuits.
These he called shredded wheat and he returned to Denver to open a bakery and restaurant and to sell the item door to door by wagon.
During shredding, wheat is cooked until the entire endosperm is translucent. After cooking and cooling, the grain is held for about 24 hours.
The wheat is the squeezed between two rollers, one of which is grooved. Multiple sets of roller are used to lay down multiple layers of shreds. The shreds are then cut into biscuits and bake.
Shredded wheat
