This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the 5 pellet, flavors prevail, since a cold-extrusion process similar to that used for producing pastes is used, wherein the temperature does not exceed 100°C, thereby flavors degrades not. In order to produce the snacks according to this, it is required to use pre-gelatinized flours. The 10 flavored pellet undergoes a baking process at a high temperature during a short period of time. An internally flavored snack is produced, to which it is possible to add functional ingredients which would degrade using a normal extrusion process.
