A snack food pellet (10, fig. 3) comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. The granules are preferably formed as a dough 8 and pressed in a heated pressing apparatus 2 comprising a pair of pressing elements 4, 6 at least one of which is heated. Preferably both pressing elements 4, 6 are heated. The pellet preferably does not comprise a continuous starch-based matrix between the granules, and preferably comprises <；20% gelatinized starch. The starch granules preferably comprise potato starch. The pellet may be expanded by cooking, e.g. by frying, baking or microwave cooking. The expanded snack food may have cellular voids with an average elongation of 1.41 to 1.46.La présente invention concerne un granulé pour aliment de type grignotage qui comprend une pluralité de granules d'amidon formant une couche, les granules comprenant de l'amidon non gélatinisé, les granules étant pressés ensemble en contact mutuel pour former un agglomérat des granules d'amidon. L'invention concerne également un procédé de production de tels granulés pour aliment de type grignotage et un procédé de production d'une unité d'aliment de type grignotage soufflé à partir d'un tel granulé pour aliment de type grignotage.
