Uses and technical features of food puffing machines

The food extruder has opened up a new path for the application of puffed technology in the food industry, particularly for raw materials such as grains and starches, which we refer to as coarse grains. By simply replacing molds of different shapes, the shape of the product can be easily changed.

Compared with traditional production processes, the food puffing technology of the present invention greatly improves the processing technology of grain foods, shortens the process flow, enriches the variety of grain food shapes, reduces production costs, decreases floor space, significantly lowers labor intensity, improves the texture and taste of the product, and enhances product quality.

As an economical and practical new processing method, food extrusion technology is widely used in food production and has developed rapidly. Extrusion technology processes grains by completing mixing, cooking, crushing, sterilization, and shaping in a single step after raw material grinding and blending, producing puffed products that can be marketed after frying (or without frying), drying, and seasoning.

The extrusion puffing technology of food puffing machines is a processing equipment that integrates mixing, shearing, heating, blending, cooling, and shaping. It is widely applied in current industrial production. Our common goal is to operate the food puffing machine reasonably and correctly to maximize the role of the extruder.

If you want to learn about other aspects of puffing machinery or factory construction consultation, feel free to contact us at any time, and our experienced engineers will answer your questions one by one.