I. Introduction of Chocolate Rings Cereal

The raw material of chocolate cereal rings is combination of multi cereals ( wheat, corn, and a certain proportion of oats or rice), and a small amount of cocoa powder. While providing breakfast nutrition, it also meets the taste needs of chocolate lovers. 

• Like extrusion of all breakfast cereals, in order to keep thechocolate pings cereal 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 twin screw extruder for food with extended barrel is required. In this way, the oat dough is kneaded for a longer time in the extrusion barrel to achieve the desired texture configuration.

• When there is a higher percentage of oats in the cereal mixture, we will addthe pre-conditioning process before extrusion of cereals.

II. Parameters of 200-250kg/h Chocolate Rings Breakfast Cereal Production 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
• Safe 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 Rings Breakfast Cereal

• Step 1: Mixing of raw materials
• Step 2: Pre-conditioning (pregelatinization for oat)
• Step 3: Extrusion and forming to ring 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 wheat flour, corn flour, rice or oat flour, 5% cocoa powder, mixing water and other ingredients, 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. A ring-shape forming die is installed at the front of the 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 circle shape.
4. Then the chocolate circles are dried, baked and through other processes to make them crunchy. Up to now, the chocolaterings are done.
5. According to market demand, the seasoning drum can be used for adding salt, coatingglucose-fructose syrup.
6. Finally, the chocolate cereal rings are dried, cooled and pack

V. Components of Chocolate Rings Breakfast Cereal/Snack Food Machinery

• Mixer
• Pre-conditioner
• Twin screw puffed food extruder ( Lengthened model)
• Cooling vibrator
• Multi-layer Belt pre dryer (Electric/natural gas/diesel heating options)
• Seasoning machine
• Two-Tank syrup sprayer (Optional)
• Multi-layer Belt dryer (Electric/natural gas/diesel heating options)
• Cooling machine
• Automatic packing machine
• Controlling system (PLC/or instrument control options)
• Complete conveyors 
• Other auxiliaries (like chiller, work platform, etc.)
• Steam boiler/burner (Optional according to capacity and your available energy supplying)

Please feel free to send us your requirements to get our latest solution and machinery price list of breakfast cereal and corn flakes business plan.