Direct expanded breakfast cereals extrusion line
Direct expanded breakfast cereals machine
extruded breakfast cereal processing line includes bulk ingredient storage and feeder, twin screw extruder (with die assembly and die face cutter), primary dryer, coating drum with dryer and packaging equipment.
Yellow or white corn, wheat, rice, wheat barley, oat flour or grits or multigrain
- 3D shapes (animals) and typical shapes as Balls, Stars, Cups, Loops, Hoops, Animals,
Bran Sticks, Balls Conglomerate.
- Flavours and colours (Chocolate, honey, fruits...) are also generally included in the recipe.
- Bi-colour, bi-texture and filled products
The dry ingredients are blended in a mixing vessel and metered into the extruder along with the liquid ingredients. The co-rotating screws form a homogeneous dough. The extrudate is subjected to heat and shear to optimise the starch conversion according to the quality profile of the final product. Processing temperatures are precisely regulated through individual heating and cooling systems in each section of the extruder barrel. Expansion takes place when the water in the extrudate flashes off as the product is forced through the die. The product shape is determined by a combination of the die aperture, expansion and the die face cutter. The product enters a belt dryer which reduces and stabilizes the moisture content. If a sweetened cereal is desired, the product may enter a coating unit for a liquid confectionery application, followed by a final drying procedure before packaging.
