An Extruder For Snack

Raw materials used in extrusion processing
Cooking
Cereals
Cereals are the most important source of overall food consumption in terms of calories, they are common staple foods, and provide more food energy than any other food group. Cereals are relatively similar in overall composition, generally low in protein and high in carbohydrates, with the exception of oats and corn, which have relatively high lipid content (7-9%), while other cereals have lipid content of only 1-2%. In addition to breakfast cereals and snacks, other extruded cereal products include pasta, bread, soup bases and modified starches, biscuits, croutons, and candies.

There are two types of breakfast cereals:
Ready-to-eat cold cereals and heated cereals (traditional cereals), ready-to-eat cereals are usually cooked and modified by flaking, baking, puffing, shredding, or extrusion. Wheat bran is a by-product of wheat milling, and it is used in the production of puffed snacks and breakfast cereals with plant proteins to improve the nutritional and dietary fiber content. Granola is a ready-to-eat cereal made from oats with added ingredients, including vegetable oils, sweeteners (brown sugar, honey), spices (cinnamon, malt extract, nutmeg, dried fruits) and protein (milk powder). This mixture is then baked to an even brown color and a low moisture content before being broken into small pieces. Rice flour is widely used in baby food formulas and can also be an important alternative to wheat for people with gluten intolerance.