Agglomeration process

A process for forming agglomerates of dehydrated sugary syrups obtained initially in the form of dried or ground flakes obtained by thin film drying of said syrups in the presence of a substance selected from the group consisting of ungelatinized starch which is partially gelatinized in situ during the dehydration and soy protein, said sugary syrups being selected from the group consisting of corn syrup, malt syrup, sorghum syrup, molasses, honey, high fructose corn syrup, sugary syrups containing invert sugar, and mixtures thereof, the said syrups being intimately mixed with one or more of said substances to form a slurry and subsequently said slurry being subjected in a thin film to a heated surface for a period of time sufficient to dehydrate said slurry to form a thin dehydrated film and the dried flakes or ground flakes being formed from said dehydrated film, which comprises spraying said dried or ground flakes with 10% to 27% by weight, based on the weight of said flakes, while tumbling them to form agglomerates, drying the resultant moistened tumbled agglomerates by blowing air on them while continuing the tumbling until stickiness of the agglomerates is reduced, and thereafter drying the resultant agglomerates in a static condition at temperatures within the range of 75.degree.-180.degree.F. until the moisture content is reduced to approximately 1.5-7% by weight.