as used herein , all parts , percentages , ratios and proportions are on a weight basis unlelss otherwise stated herein or otherwise obvious herefrom to one ordinarily skilleld in the art . the invention product is a ready - to - eat or instant cereal prepared from wheat farina or farina - like products , such as , wheat middlings . the wheat used must have been subdivided into the farina state . the farina used usually has an average particle size between about 20 and 40 mesh ( u . s . standard ). the federal specification for farina requires that : 100 percent of the product pass through a us standard no . 20 woven - wire - cloth sieve ; not more than 10 . 0 percent pass through a u . s . standard no . 45 sieve ; and not more than 3 . 0 percent pass through a u . s . standard no . 100 sieve . flour by - products , derived from the outer coverings of the wheat grain separated in extraction of the flour from the grain , are bran and the finer , more floury outer coverings are termed middlings . the middlings produced in flour milling , essentially small pieces of endosperm free from bran and germ , are termed farina . the composition of middlings can vary a great deal depending on the wheat used and the amount of endosperm present . in the manufacture of farina , it is necessary to use hard wheat as a raw material since soft wheat yields a product which becomes excessively pasty upon cooking . a typical wheat coarse middlings contains 19 . 0 percent of protein , 5 . 8 percent of fat , 65 . 0 percent of carbohydrates , 6 . 0 percent of fiber and 4 . 20 percent of ash . a typical wheat fine middlings contains 18 . 0 percent of protein , 3 . 9 percent of fat , 73 . 1 percent of carbohydrates , 2 . 2 percent of fiver and 2 . 8 percent of ash . guar gum , in dry form , is admixed with the dry farina or farina - like material . any suitable mixing techniqye can be used . about 1 to 3 weight percent , preferably about 1 weight percent , of guar gum , based on the total dry weight of the admixture , is used . the guar gum usually has an average particle size between about 140 and 200 msh ( u . s . standard ), and preferably about 170 mesh ( u . s . standard ). sufficient guar gum must be added to the rolled oats to produce a cooked flavor and texture when hot water is subsequently added to the mixure . if too much guar gum is added the resulting wheat product has a pasty texture upon additon of hot water . guar gum is capable of hydraing rapidly with water , is edible , and is not cmpletely degraded by highly ionic substances such as sodium chloride . guar gum is a plant mucilage which is soluble in water and swells in contact with water to form viscous colloidal solutions , and insoluble in oils , alcohol , benzene and other organic solvents . guar gum as used within the scope of the invention does not have any undesirable flavor . edible grades of guar gum are used in the invention compositions . guar gum powder provides a free flowing powder which is completely soluble in cold and hot water . water solutions of guar gum are tasteless , odorless and nontoxic . aqueous dispersions of guar gum are neutral . the admixture at this stage in the process can also contain additional ingredients , such as vitamins , minerals , flavoring and antioxidants . such additional ingredients shoud not usually be present in an amount greater than 40 weight percent , based on the total dry wieght of the admixture . vitamins , if added duriing the invention process , are preferably added to a dry composition . usually salt ( nacl ) in the amount of about 0 . 5 to 4 . 0 percent by weight is added , although some of the nacl can be replaced by kcl . any type of mixing operation whcih can trhroughly mix the ingredients is sufficient . the admixture of guar gum and farina is impregnated with water in an amount of about 10 to 20 weight percent , preferably about 13 weight percent , based on the total weight of the dry admixture . it is best to completely saturate the admixture even to the extent of visible excess water being present in the wetted admixture . the admixture should not be wetted to such an extent that it becomes a dispersion - solution . the admixture is preferably impregnated with water by spraying the water onto the admixture , although any other suitable water impregnation technique can be used . the water - impregnated admixture is then tempered using any suitable tempering technique and equipment . for example , the tempering and agitation can be done in a ribbon blender or hobart mixer . the tempering is usually dne at a temperature of 30 ° to 40 ° c . for 5 to 60 minutes and preferably at a temperature of 32 ° for about 15 to 30 minutes . the tempering can be done at , below or above atmospheric pressure . the tempering reduces the time required for the subsequent cooking step . the temperature and time of the tempering step does not allow setting or substantial gelatinizating of the starch present in the admixture components . the tempered product is then cooked at a temperature of 110 ° 120 ° c ., at a pressure of 10 to 15 p . s . i . and for 10 to 15 minutes . the cooking is preferably done at 15 p . s . i . for about 12 minutes . the cooking can be done using any suitable cooking technique and equipment , but preferably a pressure cooker is used . the cooking step means a heat treatment which causes a loss of bitefringence but is not so severe as to produce transparency of the farina particles . the cooking step is preferably accomplished using a rotating drum which is internally heated or using a simple retort . exposure therein must be of sufficient temperature - time contacct so as to completely cook the product . the cooking should completely gelatinize the starch present in the composition . the cooked material is composed of particles which have increased to an average particle size of 6 to 60 mesh ( u . s . standard ). the particle size increase is preferably achieved by agglomeration of the gum on the middlings particles using water through tempering and cooking . the paricle size reduction step eliminates lumps and large agglomerates . the preferred particle size reduction technique is grinding , although the particle reduction can be done using any suitable particle size reduction technique and equipment . preferably the product is passed through a grinder with an inserted screen designed for the reduction of the size of the particles of cooked material . the particulate material is then dried or partially dried to a moisture content of 12 to 14 weight percent , preferably about 13 weight percent , based on the total dry weight of the composition . the drying can be done using any suitable drying technique and equipment . the dried wheat material can be flaked using any suitable flaking equipment and method . flaking is basically a process or step of flattening the dried wheat particles between rollers . for example , the dried wheat material can be flaked by passing it between large steel cylinders ( 180 to 200 revolutions per minute ), with the rolls cooled by internal water circulation . typically , screw conveyors or drag chain conveyors transport the dried wheat material composition to the flaking rolls . just before falling into the large steel flaking rolls , the dried wheat material is tempered at about 90 ° to 100 ° f ., and the wheat particles become plasticized . the pressure applied to the wheat material increases their diameter several times and decreases their diameter several times and decreases their thickness proportionately . when flaked wheat particles leave the rolls , the flakes contain about 10 to 14 percent moisture and are still slightly flexible . after flaking , fortifying and other additives , flavoring , colorant , salt , sugars , minerals , wheat germ , cocoa , antioxidants and the like can be incorporated into the flaked wheat middlings . the additives include b - complex vitamins , malt , soluble iron compounds , vitamin a , vitamin c , bha and bht . also , non - fat dry milk solids , ( i . e ., milk powder ) or soybean protein may be added in amount sufficient to create a final protein level of up to 10 to 20 percent by weight . also after flaking , additional guar gum can be incorporated into the dried wheat powder . about 0 . 5 to about 1 weight percent , preferably about 0 . 8 weight percent , of guar gum , based on the total weight of the composition , is usually added to the flaked wheat middlings . further after flaking , about 5 to 8 weight percent of at least one fruit can be incorporated into the dried and flaked wheat . the more popular dry fruits that can be used in the invention process include apple , apricot , blackberry , boysenberry , cherry , current , plum , elderberry , fig , gooseberry , grape , guava , loganberry , nectarine , peach , pear , pineapple , quince , rasberry , strawberry and other flavors . the flaked product of invention is not subjected to a toasting or roasting step . also , an emulsifier does not have to be used in the process or product of the invention . the flaked product generally has a moisture content of 12 to 14 weight percent . the flaked product is quite stable and can be stored in a sealed container for at least 12 months . it is believed that during preparation of the flaked product the starch is gelatinized , which halts enzymatic activity , and provides good stability and shelf life for the flaked product . the flaked product can be made ready - to - eat by reconstituting in a bowl with hot water , milk or other suitable edible liquid containing water . usually hot milk or water is used for reconstitution . sugar or other sweetener , for example , can be added . the flaked product is in a ready - to - eat or instant form and is truly an &# 34 ; instant &# 34 ; wheat farina - like product which can be prepared in a bowl by the consumer without a cooking step . the flaked wheat product has excellent flavor and texture characteristics . while not necessary , the ready - to - eat product can be reconstituted by cooking ( boiling ) for a minute or so . it is not necessary to have added disodium phosphate ( e . g ., 0 . 25 weight percent ), although it can be used , to reduce the cooking time since reconstitution by cooking is only an option with the invention product . the process of this invention can also be used to prepare instant , flaked , ready - to - eat cereal products from other than wheat farina . for example , cereal grains such as rice , barley , oats , rye , corn , millet , etc ., can be used in the invention process . such cereal grains should be used in a particulate form which has a particle size within the approximate particle size range of wheat farina . a dry admixture of 1 weight percent of guar gum powder and 99 weight percent of wheat middlings was prepared . the dry admixture was sprayed with 13 weight percent of water . the wetted admixture was tempered with agitation for 25 minutes at a temperature of 35 ° c . the tempered material was cooked in a pressure cooker for about 12 minutes at 15 p . s . i . the size of the particles was increased to about 12 mesh during cooking . the average particle size ( lumps and agglomerates included ) was reduced to about 0 . 5 inch by means of grinding . the cooked product was then dried in a dryer to a moisture content of 14 weight percent . 0 . 8 weight percent of guar gum , based on the total weight of the dried composition , and the following ingredients wheat germ , sugar , calcium carbonate , reduced iron , partially hydrogenated soybean oil , niacin , bha , vitamin a acetate , pyridoxine hydrochloride , thiamine mononitrate ( vitamin b ), riboflavin ( vitamin b 2 ) and folic acid were then throughly admixed with the dried composition . the dried particles were then tempered at 32 ° c . and flaked using large steel flaking rolls . the flaked particles had a uniform moisture content of 13 weight percent . the flaked and mixed composition was readily reconstituted in a bowl by the additon of hot water to produce a breakfast cereal type of product that was quite appetizing in appearance , odor and taste . example 1 was repeated , except that the starting dry admixture contained 1 . 0 part by weight of guar gum , 3 . 0 parts by weight of sodium chloride , 96 parts by weight of wheat farina and minor amounts of flavoring agents . also , reconstitution was done using warm milk . an instant breakfast cereal ( flaked , cooked middlings ) was prepared having the following composition : ______________________________________ingredients lbs______________________________________cleaned wheat middlings 1500 . 0fines . sup . 1 170 . 0guar gum 34 . 0water ( 32 gal ) 267 . 3total ( est . 26 percent 1971 . 3moisture ) ______________________________________ note : . sup . 1 this is an optional ingredient which is the fines of a cooked , flaked wheat middlings with guar gum added thereto that go through a no . 60 mesh . 1500 lbs . of cleaned raw middlings were weighed into a batch scale tank along with 170 lbs . of fines and 34 lbs . of guar gum . middlings , fines and guar gum were conveyed to a mixer and mixed for 5 minutes . 32 gallons of water were sprayed into the blender . mixing was done while the water was being added and for 10 min . after the water had been added . the wetted middlings were then conveyed to a pressure cooker . the middlings were cooked for 12 min . at 15 p . s . i . of steam pressure ( 294 ° f .). the start of the cooking was timed from when steam was introduced into the cooker . at the end of cooking period , the cooker was exhausted and the cooker was emptiied onto a take - away conveyor . the moisture content of the cooked material was approximately 26 percent . the cooked material was then conveyed by a cooling belt to a first lump breaker and then by another cooling belt to a second lump breaker . then cooked material was conveyed by cooling and load leveling belt conveyor which regulated flow of material into two grinders with # 5 screen round holes 1 / 2 inch in diameter to further reduce the size of the particles and insure more uniform and quicker drying . the material was then conveyed to the drier . the dried material was conveyed to a scalper with a # 12 screen in it . this was conveyed by a screw and bucket elevator to a tempering bin where the batch was held for approximately one hour to equalize the moisture content . the overs were ground and recycled . the tempered material was then conveyed into the flaking rolls . the material was flaked to 52 - 54g / 100 cc and was conveyed to a sifter . the sifting after flaking was through a no . 6 mesh and on a no . 60 mesh u . s . standard screens . the fines and overs were barreled , removed and reworked , while the good material was either barreled and removed or fed directly into production . part a of this example was repeated except that no guar gum was added to the middlings before the tempering , cooking etc ., and flaking steps . part a of this example illustrates the invention ; part b of this example is for comparison purposes . upon reconstitution with hot water , the flakes of this invention ( part a of this example ) provided an instant breakfast cereal that had a better texture , that is , was softer , more creamy and more slippery , than that of part b of this example . a fortification mixture which contained wheat germ , salt , sugar , calcium carbonate , reduced iron , partially hydrogenated soybean oil , niacin , bha , vitamin a acetate , pyridoxine hydrochloride , thiamine mononitrate , riboflavin and folic acid ( or , in other words , stabilized wheat germ , a vitamin premix , caco 3 and fe ) was prepared . 100 pounds of flaked , cooked middlings ( 93 . 9 percent ) which had been processed according to this invention , and 6 . 55 pounds of the fortification mixture ( 6 . 1 percent ) were continuously fed and blended in a blender to produce the finished product . the blended product was conveyed by a conveyor to the packaging machine where it was packed in individual serving portions at 1 oz . per packet . 10 packets were packed per carton . this example also illustrates this invention . upon reconstitution with hot water , the flakes of this example provided an instant breakfast cereal that had a better texture , that is , was softer , more creamy and more slippery , than that of part b of example 3 .