A method for grain based, fat and salt containing extreme / expanding biscuits includes the following steps: mixing raw materials used in basic biscuits in a mixer, mainly composed of high content starch components, such as starch, potato, cassava, Sorghum or rice or wheat flour, plus ingredients at the end of basic biscuits, sources of protein, such as milk powder, cheese powder or sugar, such as sugar or glucose, salt and dye, and other ingredients that inhibit swelling, such as calcium carbonate,1. Baking powder (sodium carbonate and acid agent, such as calcium phosphate) or some food fiber； biscuits, as the basis of the invention, are made of an embedded agent head and an expanded material belt； The thickness of the extended material belt is adjusted on a laminating machine and cut into biscuits； the vibration distributor places the biscuits on a flat surface instead of binding them on a conveyor belt.There, biscuits are coated with a fat spray to make them waterproof, then allowed to use high humidity fluids (bats), then mounted and cooled on the tape before packaging.Metodo para obtencion 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 proporcion de almidon como almidon de maiz, 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 proteina como leche en polvo, suero de queso en polvo o azucares simples como sacarosa o glucosa, sal, y colorantes, asi como otros ingredientes para modificar la expansion tales como carbonato de calcio, polvo de hornear (bicarbonato de sodio y algun agente acido como fosfato monoacido de calcio) o alguna fibra alimentaria； las galletas que constituyen el sustrato sobre el cual se realiza la invencion, se elaboran en un extrusor utilizando un
