This product consists of a doughnut-shaped cereal mass with chocolate syrup and pre-cut slices. It has a crunchiness that the client wanted to represent graphically.

For modeling this product, I had to imagine how the production would be in real life and simulate this process in 3D. The idea was to model some whole and broken pieces of cereal, create a shape matching the slices’ size and form, and fill this shape using collision physics.
The next step was modeling the syrup. Instead of simulating a liquid, I used a TyFlow system that generates a mesh at the contact points between geometries. After simulating each slice, the models needed to be optimized and refined.

The entire animation process was done with simple geometries to quickly test and approve timing, camera, and positioning with the client, later replacing them with the final models.
Only after completing the animation process did I start simulating the breaking particles. For this step, I watched some slow-motion videos of cookies and similar items breaking to understand the dynamics involved. I divided the particles into groups: particles flying toward the camera, particles stuck to the slice edges, and large particles scattering and colliding between slices.

Each interaction group had chocolate particles and cereal particles to create more variation and dynamic movement.

For the look development, I proposed a middle ground between realism and a highly styled food photo. In food photography, the real appearance of the product is often altered to enhance desirable ingredient characteristics.

In this case, I proposed a chocolate that was less matte than the original product—matte enough to seem solid but with a slight shine to look like a more appetizing syrup. For the cereal base, I suggested it be a bit cleaner to create a clearer difference between the two ingredients. The client approved my proposals, and we proceeded with this version for the final.