The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which once rehydrated have specific textural features. Said products can be advantageously incorporated into dehydrated food intended for persons with problems chewing for example young children and babies. They are advantageously used as is by rehydrating same in a liquid (hot or cold) particularly in milk. They can also be incorporated into a dry hydratable food (for example a powder for a mash or a porridge). Once brought into contact with a liquid said products rehydrate quickly and the rehydrated products maintain an integral structure for several minutes.
