Preparation of food extrudate which floats during rehydration

A process for preparing a dried food product comprising introducing into a twin-screw extruder ingredients which comprise a ground cereal substance selected from the group consisting of cereal flour and semolina and which comprise a fat, water and a filler substance selected from the group consisting of a protein substance and a glucide substance and extrusion-cooking the ingredients to obtain an extruded, cooked product, cutting the extruded, cooked product to obtain product pieces and then drying the product pieces and wherein the ingredients are introduced in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon the extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion-cooking and drying, the dried product has a specific gravity of from 150 g/l to 500 g/l and wherein the extruded, cooked product is cut so that the dried product has a thickness of from 1.5 mm to 5 mm.