I. Introduction of Cheese Corn Puff Curls

The cheese corn puff curls are processed by food extrusion process. The extrusion process is the starch gelatinization process of grain under the action of high temperature and high pressure mechanical shear. Its gelatinization degree is as high as 80%-100%. These cheese puffed corn curls are made with coarse corn flour supplemented with wheat and rice flour. It makes its taste more balanced in terms of lightness, fluffiness and crispness, and its nutrition is more balanced too. The cheese gives the puffed corn the extra cheesy texture and bright orange color, making it one of the most popular snacks in the world.

In food processing plants, when the equipment performance is highly matched to the production requirements, manpower, time, and raw material costs are invisibly saved. Therefore, in addition to the impact of the formulation, these process points should always be taken into account when designing the corn puff making machine.

1. The EXTRUSION process is an important factor affecting the puffs texture (expansion degree, whether it easily melts in the mouth, etc.).
2. Puffed corn sticks are extruded from a special stick-forming-mold, cut quickly, and puffed into desired slight arc. Forming dies and cutting techniques of the corn puff extruder should ensure that the sticks are beautiful and curled naturally, and the size is uniform.
3. The roasting process determines whether the moisture in the puffed corn is evaporated properly, making it crunchy but not hard.
4. Through the seasoning process,  the cheese powder should be evenly, thinly and firmly coated on the surface of the puffs, and the elbowed corn sticks are endowed with a cheese taste without being greasy.
5. The processes  of conveying and seasoning should ensure that the shape of the food is complete and less debris.

II. Parameters of 100-150kg/h Cheese Corn Curls Puffing Machine

III. Features

• Finished food quality ensured: Optimal extrusion solution, premium equipment design, and equipment processing ensure high-level and stable production.
• High output: High designed capacity; minimal material loss;
• Less energy: High mechanical coordination, low wear; optimized heating, thermal transfer& insulation details, low heat loss
• Low production cost: Flow production, precise control of each process
• Simple and low cost maintenance: Modular structure, easy operation. Lifetime after-sales service
• Material: High-quality food-safe materials for all food contact part
• Failure rate:  Nearly zero failure as long as preventive maintenance

IV. The General Flow Chart for Cheese Corn Puff Sticks

• Step 1: Mixing of raw materials
• Step 2: Extruded and cut to stick shape pieces
• Step 3: Drying
• Step 4: Flavoring
• Step 5: Cooling before packing
• Step 6: Packing

V. Components of Cheese Corn Puff Curls Making Machine

1. Mixer
2. Pre-conditioner
3. Twin screwcorn puffed food extruder
4. Belt drying machine (Electric/natural gas/diesel heating options)
5. Seasoning machine
6. Two-Tank syrup sprayer (Optional according to formulation)
7. Cooling machine
8. Automatic packing machine
9. Controlling system (PLC/or instrument control options)
10. Complete conveyors
11. Other auxiliaries (like chiller, work platform, etc.)
12. Steam boiler/burner (Optional)

VI. More Information

Processing Flexibility

• Endless puffed snackscan be produced by changing the molding die of the twin screw corn puff extruder,  by adjusting the processing parameters of the related corn puffing machine (such as moisture, puffing temperature, puffing pressure difference, baking temperature, etc.), and by using different seasoning processes. They come in different shapes and flavors such as strawberry loops, soft bite sweet corn curls, cheese balls, cheese rings, chocolate puffed balls, etc.
• Add an additional center injection machine and forming mold,this puff corn machine can also produce co-extrusion puffed snacks, increasing product diversity.

Cheese corn curls made by corn puff making machine