Granola Bar Extruder

Model
40 50 60
Power
5.5KW 7.5KW 15KW
weights
310KG 330KG 360KG
sizes
1300*1200*1100 1350*1100*1200 1350*110*1200

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Product Introduction

Product Introduction

Food extruders directly affect the texture and taste of products. There are many variables that affect extrusion extrusion, such as the moisture content of the material, the temperature and pressure during the extrusion process, the screw speed, the type and ratio of raw materials, etc. Generally speaking, the moisture content of the material is between 13% and 18%, the extrusion temperature is about 120-160℃, the extrusion chamber pressure is 0.5-1MPa, the screw speed is 800-1000 r/min, and the material stays in the extruder for 10-20s.

Product Parameters

Model	production capacities	Power	weights	sizes
40	40-50kg/h	5.5KW	310KG	130012001100
50	80-100kg/h	7.5KW	330KG	135011001200
60	120-150kg/h	15KW	360KG	13501101200

Raw materials with low amylose content have high α degree after puffing, and the puffing effect is better. Different protein and fat contents in materials also affect the puffing quality. Materials with high protein content have low puffing degree during extrusion; when the fat content exceeds 10%, it will affect the puffing rate of the product, while a certain amount of fat can improve the texture and flavor of the product. Different types and models of extruders have different optimal process parameters for extrusion puffing.

After the puffed material is extruded from the die hole, it is cut and formed by a rotating tool close to the die hole or pulled to a shaping machine. After rolling and forming, it is cut into puffed semi-finished products such as rolls and cakes with uniform length and thickness by a cutter.
The extruded semi-finished product has a high moisture content and needs to be sent to a tunnel oven by a belt conveyor for further baking to reduce the moisture content to less than 5% to extend the shelf life. At the same time, a special fragrance is produced after baking to improve the quality.
It is carried out in a rotary seasoning machine. The vegetable oil and butter mixed in a certain proportion are heated to about 80 ℃, and the oil is evenly sprayed on the surface of the material that rolls with the rotation of the seasoning machine through a mist nozzle. The purpose of oil spraying is to improve the taste and to make the material easy to stick to the seasoning. Then the seasoning is sprayed, and the powdered seasoning is evenly sprinkled on the surface of the rolling material by a powder sprayer equipped with a screw propeller to obtain the finished product. To prevent moisture and ensure crispness, the seasoned product should be packaged immediately.