Extruder in Snack

Raw material selection criteria
There are several factors to consider when selecting raw materials for food extrusion to ensure good quality of the extruded product. First, the chemical composition of the raw materials (considering here the content of starch, protein, and fiber) is very important for the qualities of the final product such as texture, expansion, and nutritional value.

Secondly, physical properties, including particle size and moisture content, are indispensable in the extrusion process as they affect the homogeneity and viscosity of the mixture. In addition, a range of available functional properties of the raw materials (such as gelling, foaming, simulation, etc.) are affected by the final product. Finally, economic aspects such as cost and supply stability are essential for a stable and sustainable manufacturing process. Adopting these standards makes it easier to obtain products through the extrusion process at the speed and quality that the market demands.