Fully Automatic Cereal Extruder

According to different raw material types and production needs, it is necessary to calculate a reasonable ingredient ratio. The calculation of the ratio needs to consider the puffing, taste and output of the ingredients. Generally speaking, the ratio of starch raw materials is above 95%, and the moisture content is controlled between 15% and 20%.
Moisture is an important factor affecting the quality of puffing. If there is too much moisture, it is easy to cause insufficient puffing or fragmentation; if there is insufficient moisture, the raw materials will be too dry and difficult to puff. Therefore, adjusting the moisture in the ingredients is an important means to adjust the puffing effect.

Another important factor that determines the puffing effect is temperature. Normally, the temperature of the puffing machine needs to be between 100℃-200℃. Too high or too low temperature will affect the puffing effect. In actual production, the temperature can be adjusted by increasing or decreasing the feed amount, feed amount and steam pressure of the puffing machine.
As a kind of modern snack, puffed food needs to pay attention to its production process and ingredient skills. In the ingredient process, the key is to select high-quality raw materials, calculate reasonable ratios, and adjust appropriate moisture and temperature. Only in this way can the quality and taste of the puffed food produced be guaranteed.