How does cereal flakes production line work?
Corn flakes production line is also called breakfast cereal corn flakes production line, corn flake /breakfast cereal is one kind of crispy food, with the advantages of hard to be steeped broken and strong grain taste. It is the crispy flake which is made from corn meal and the other grains powder. The production line includes mixing, extruding, flaking, drying, high temperature baking, flavoring and cooling.
Brief introduction of corn flakes Extruding Line technology
The main raw material for the production of corn flakes is grain, that is, corn flour or other grains. It is uploaded from the transport container to the mixer. The mixer is used to add cocoa, starch, etc. to the formula.
Use screw conveyor to make the raw materials from the mixer into the feed hopper of the extruder. The twin-screw extruder heat-treats the initial raw materials after the preparation stage. At the exit of the extruder, we get spherical semi-finished products, which are discharged on the vibrating conveyor to prevent adhesion. The semi-finished product is sent from the vibrating conveyor to the flattening machine through the pneumatic conveyor, and the semi-finished product is flattened using two shafts that move in different directions.
Then the product enters the vibrating conveyor, and then is put into the high temperature oven, the high temperature oven is used to continuously dry the products coming out of the extruder. As the product is transported along the conveyor system, the water evaporates. Then the product with the feed conveyor enters the additive adding machine, where the syrup containing dry bulk ingredients and flavor additives is added from the digester. For continuous production line operation, it is recommended to install two boilers to work alternately.
How corn flakes production line works?
The raw materials and liquid are pre-mixed according to the proportion, and continuously and uniformly fed into the extrusion platform. The thermomechanical energy provided by a twin-screw extruder is then used to cook the mixture at a suitable temperature. The texture and shape of the expanded product are determined by the final design of the insert, and the expansion rate is affected by the temperature of the extrudate, the type of ingredients used, and the moisture content. Before drying and cooling, an additional coating operation can be applied to add, for example, sweet syrup. After a short cooling period, the product is tempered, cut and tableted using a tableting device consisting of two temperature-regulated and counter-rotating cylinders. They are then transferred to a dryer/toaster and cooled before storage and packaging.
