Puffed Food Production Machine

Model
50 60 90
Capacity
80-100KG/H 120-150KG/H 400-500KG/H
Weight
330KG 360KG 800KG

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Product Introduction

Product Introduction

In food extruders, screw speed is one of the key factors affecting the extrusion effect. Increasing the screw speed can increase the shear force and friction of the material in the barrel, promote starch gelatinization and water evaporation, and make the product more fluffy and crispy. However, too high a speed may also cause overheating, burning or increased mechanical wear of the material. Therefore, it is necessary to determine the optimal screw speed range through experiments based on the specific raw material characteristics and product requirements to achieve the ideal extrusion effect.

Product Parameters

Model	Capacity	Weight
MK-40	40-50KG/H	310KG
MK-50	80-100KG/H	330KG
MK-60	120-150KG/H	360KG
MK-90	400-500KG/H	800KG

Temperature control is crucial for the puffing process. Appropriate heating temperature can accelerate starch gelatinization, promote gas expansion, and form a porous structure. At the same time, the temperature must also match the screw speed to ensure that the material is evenly heated in the barrel to avoid local overheating or underheating. Producers should use advanced temperature control systems to monitor and adjust the temperature of each section in real time to ensure the stability and consistency of the puffing process.
The composition and ratio of raw materials directly affect the taste and texture of puffed snacks. By adjusting the ratio of ingredients such as starch, protein, fat and water, the crispness, taste level and flavor of the product can be significantly improved. For example, increasing the starch content helps to increase the puffing degree, adding a moderate amount of protein can enhance the structural stability of the product, and reasonable moisture control is the basis for achieving a good puffing effect.

Hollow bars need to be kept dry after production to maintain crispness and taste. If hollow bars are stored without sealing, they may be affected by a humid environment, resulting in loss of crispness and taste. Therefore, the prepared hollow bars should be placed in sealed bags and stored in a dry place.
In short, making crispy and good-tasting hollow bars requires attention to the quality of raw materials, controlling the baking time and temperature, appropriately adding oil and keeping dry. Through these methods, more delicious hollow bars can be made, allowing people to enjoy a better taste.