An extrusion die (100) for extruding cooked dough includes at least one slot having an inlet edge (10), an outlet edge (20) and a land (30). The land (30) has a length (L L ) and a depth (D L ), with the depth (D L ) extending between the inlet and the outlet edges and the length extending between a first side (32) and a second side (36) of the land. The depth of the land varies along at least a portion of the length. An extruder and a process for forming cereal flakes using the extrusion die includes the steps of extruding and cutting.
