Method for obtaining a Cookie / Expanded Extruded cereal with coverage of Fat mass and Salty Flavor, comprising the steps of: Mixing in a mixer in the raw materials used in Biscuit base mainly ingredient with a high proportion of starch As the Starch of maize, potato, cassava, Sorghum or Rice Flour or WheatWith the addition of Ingredients that provide the final look of the Biscuit base, Sources of Protein, such as milk powder, Whey Powder, or simple Sugars such as glucose or sucrose, Salt, and Dyes, as well as other ingredients to modify the expansion such as Calcium Carbonate,Baking Powder (sodium bicarbonate and phosphate acid, also referred to as an agent of calcium) or some food Fibre； cookies which constitute the basis of this,Produced in an Extruder using a Head inserts allows tapes, Expanded； The thickness of the tapes, Expanded with a Laminator and are cut to form the Cookies cookies； VIBRATING Distributor placed in one Plane with the same As encimen and delivered to a Conveyor Belt.Where the biscuits are coated with a spray of Fat crackers that Waterproofs and subsequently allows the application of a Fluid mass of high humidity (Batter) and then Baked and cooled in a tape prior to packaging.Método para obtención de una galleta extrusada/expandida a base de cereales con cobertura de grasa y masa de sabor salado, comprende los pasos de: mezclar en un mezclador las materias primas utilizadas en la galleta base constituidas principalmente por un ingrediente con alta proporción de almidón como almidón de maíz, papa, mandioca, sorgo o harina de arroz o trigo, con el agregado de ingredientes que aportan al aspecto final de la galleta base, fuentes de proteína como leche en polvo, suero de queso en polvo o azucares simples como sacarosa o glucosa, sal, y colorantes, así como otros ingredientes para modificar la expansión tales como carbonato de calcio, polvo de hornear (bicarbonato de sodio y algún agente ácido como fosfato monoácido de calcio) o alguna fibra alim
