I. Introduction of Chocolate Cereal Balls

The chocolate cereal balls are made from whole grain corn with a dash of cocoa powder added. Sometimes, bran is added too. Whole grain corn raw material retain rich dietary fiber, which can promote gastrointestinal peristalsis and protect the heart. While providing nutrition, it satisfies the taste needs of chocolate lovers.

Like all other breakfast cereals, in order to keep the puffed corn balls soaked in milk from breaking, it is important that the cereal rings have a finer puff texture with smaller puffed pores. So a lower gelatinization temperature is required, so the puffed food extruder machine with longer barrel is required. In this way, the corn dough is kneaded for a longer time in the extrusion barrel to achieve the desired texrure configuration.

If use whole grain corn flour,  which is rich in fiber and has lower puffness, we will add the pre-gelatinization process before the puff extruder to ensure the optimum puffness.

II. Parameters of 100-160kg/h Chocolate Breakfast Cereal Balls Making 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 Chocolate Cereal BallsProduction

• Step 1: Mixing of raw materials
• Step 2: Pre-conditioning (pregelatinization for oat)
• Step 3: Extruded and formed to ball shape
• Step 4: Cooling
• Step 5: Pre-drying
• Step 6: Seasoning
• Step 7: Drying after seasoning
• Step 8: Cooling before packing
• Step 9: Packing

1. Mix whole grain corn flour (or corn flour with bran), cocoa powder, mixing water and other ingredients(such as trace elements, minerals, etc.), and stir well.
2. The mixture is loaded into the pre-conditioner to have the pregelatinization.
3. Then the pregelatinized grain dough is conveyed from the pre-conditioner to a extruder of lengthened barrel. The dough is kneaded into an ideal configuration by setting a certain temperature and pressure. Aball-shape forming die is installed at the front of the extruder. After the dough is extruded from the die, the rapidly rotating blade cuts off the extrudate. Due to the pressure difference, moisture escapes, and the cut extrudate rapidly expands to spherical
4. Then the chocolate balls are dried, baked and through other processes to become Up to now, the cereal chocolateballs are done.
5. According to market demand, the seasoning drum can be used for adding salt, coatingglucose-fructose syrup.
6. Finally, the seasoned chocolate cereal balls are dried, cooled and pack

V. Components of Chocolate Cereal BallsCereal Puff Making Machine

1. Mixer
2. Pre-conditioner
3. Twin screw puffed food extruder ( Lengthened model)
4. Cooling vibrator
5. Multi-layer Belt pre dryer (Electric/natural gas/diesel heating options)
6. Seasoning machine
7. Two-Tank syrup sprayer (Optional)
8. Multi-layer Belt dryer (Electric/natural gas/diesel heating options)
9. Cooling machine
10. Automatic packing machine
11. Controlling system
12. Complete conveyors
13. Other auxiliaries
14. Steam boiler/burner(Optional )

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