Fried Snack Machine-manufacture,factory,supplier from China

The automated fried snack manufacturing line makes powdered uncooked substances which includes corn flour into  fried snack through the method of blending,extruding,frying,flavoring and cooling. the same production line can produce fried snacks of numerous patterns and sizes. at the equal time, the identical  fried snack may be matched with precise device manufacturing lines in keeping with precise capability.

How to Produce Extruded Instant Yam PowderToday we are going to introduce a healthy and delicious snack - puffed yam powder! This snack not only has a unique taste, rich nutrition, but also has a variety of health functions, is the best choice for your healthy life. Technological processRaw material preparation → mixing → conveying → extrusion → conveying → drying → crushing → packagingNutritional value of extruded yam powderThe extruded yam powder process is a kind of healthy snack made of yam through multiple processes.

Advantages of Twin Screw Square Barrel ExtruderTwin-screw square barrel extruders are mainly used to produce various snacks and foods. Including puffed snacks, fried snacks, artificial rice, macaroni, etc.

Wheat Bran Puffing Snack Making MachineWheat bran, a by-product of wheat flour processing, is yellow, flaky or powdery. There is part of the germ (that is, the part where the wheat sprouts) at the end of the wheat hull, accounting for about 5-10% of the total wheat hull. About 1/3-1/2 of the wheat hull has gone into the flour. The total wheat hull is Divided into 6 layers, the outer 5 layers contain more crude fiber, less nutrients, and are difficult to digest. Wheat hulls contain large amounts of B vitamins.

Snack Food Machine Feed Production Machine CertificationThe ISO certification audit team came to our factory to meet and communicate about our company's quality management system.In this meeting, the company's CEO Mr. Xu emphasized that the quality management system is the basic framework of company management.

How to Improve the Puffing Degree of Corn Puff SnackIn the production process of puffed food, uneven product discharging and spraying often occur, which affects the degree and effect of puffing. Today we will share with you some troubleshooting methods.1 Control of Puff Twin-Screw ExtruderDifferent puffing extruder machine equipment vary in the degree of puffing. Generally speaking, puffing equipment can control the time, temperature and pressure of raw materials under heating and pressurization conditions, thereby affecting the puffing degree of raw materials.

Fortified Instant Rice Making Machine Nutritional Rice Processing Line As the pace of life accelerates, convenient and fast food is becoming more and more popular among people. As a new type of convenience food, brewed and ready-to-eat konjac instant rice is not only delicious but also rich in nutrients.

With the development of social economy and the improvement of people's environmental protection awareness, governments of various countries have begun to implement plastic bans to stop the use of plastic straws.

IntroductionSecondary extrusion technology is a common food production process, mainly used in the production of various puffed foods, such as edible puffed potato chips, shrimp chips, squid rolls, puffed pea crisps, etc. The principle is to destroy the starch granules under high temperature and high pressure, so that the food can expand rapidly. The following is a brief introduction to the specific process of secondary extrusion.process flow1. Raw material preparation  First of all, high-quality raw materials need to be selected.

Processing Technology of Puffed Instant Yam Powder01Mixing machine: Add nutritional additives and a certain proportion of water to the raw materials and mix them evenly.02Feeding machine: transports the mixed raw materials to the feeding hopper of the extruder.03Extruder: It is produced using the world's most advanced twin-screw extruder, which allows the starch granules to expand and refine during the puffing process of yam at high temperature, high pressure, and high shear force, and the starch molecular chains open, increasing the surface area of the food particles.