The invention relates to a method and arrangement designed for the production of aromatic cereal products by mixing and incorporation of volatile aromatic substances ( essential oils, extracts and substances isolated therefrom) and artificial aromatic substances ( rice, beans, chickpeas, lentils, broad beams, horse beans, pastas) to cereals. The production is achieved via mixers, wherein cereals are subjected for a precise period of time to increased pressure and precise temperature while precisely-proportioned aromatic substances are added to the cereal products.
