Corn Puffed Snack Food Machines

Raw material pretreatment: corn is degermed and crushed.

Mixing and humidity adjustment: corn flour, water and other auxiliary materials are mixed in a certain proportion and stirred thoroughly to make the mixture hydrated evenly. If the moisture content of the mixture is too high, the puffing effect of the finished product will be poor and the taste will not be crispy enough.
Extrusion puffing: The mixture is extruded under unique conditions of pressure, temperature, speed, etc.

Forming and cutting: The rod-shaped extrudates come from unique die holes, which will expand rapidly once exposed to the air. The puffed rods are quickly cut into the required short rolls. The forming die and cutting technology need to ensure that the corn rolls are beautiful, smooth and uniform in size. The width and length of the corn rolls can be adjusted by different forming dies and cutting speeds.
Baking: The baking process determines whether the water in the puffs is fully evaporated. This process reduces the moisture content, resulting in a more fluffy and crispy texture.
Seasoning: The seasoning must be evenly, firmly and thinly applied to the tacos.
Final drying: Due to the increased moisture after seasoning, a second low-temperature drying is required.
Immediately package and seal.