First, you need to find ingredients you would like to add to the combination of the loose mix; most often they are whole grain, oats, seeds, nuts, and dried fruits. Before mixing, ingredients such as oats and barley have to go through hulling process to separate the wheat from the chaff. The cereal also has to be cleaned based on weight – straw and chaff are lighter than cereal. A day before flattening, this cleaned cereal is soaked in water. Then, this soaked cereal goes into a bed with infrared burners – as known as a micronizer system – for 600 to 900°C for 10-15 seconds, so the cereal becomes softer for the flattening process. Then, you flatten the cereal with a strong roller and cooled it down to dry the extra moisture.

Among three common packaging options of muesli – paper bag, paper tube, or Doypack (stand-up pouches) – it is proven that the Doypack is the best choice. According to a research, the moisture content and water activity of muesli in these three containers were varied after 9 months, showing Doypack with the highest percentage for both criteria. This demonstrates that the muesli packed in Doypack was dried out the least after a certain period. Also, evaluation of other criteria such as sensory evaluation microbiological parameters showed that Doypack was the best packaging solution for muesli.