I. Introduction of Sweet Corn Curls

Extrusion process is the starch gelatinization process of cereal under the action of high temperature and high pressure mechanical shear. Its gelatinization degree is as high as 80%-100%. This sweet corn curl is produced from fine corn meal. Fine granulation corn flour endowes the corn curls with characteristics of a high expansion, natural shape, light texture, fine cell structure, and softer bite (just melt in the mouth). Corn curl puffs are easy to process and does not require artificial colors and flavors.

Corn curls made by the corn snacks making machine

II. Parameters 100-150kg/h Sweet Corn Curls Puff Making Machine

III. Features

• Finished food quality ensured: الأمثل قذف حل ممتاز تصميم المعدات, معدات تجهيز ضمان مستوى عال ومستقر الإنتاج.
• High output: عالية الإنتاجية المصممة; الحد الأدنى من المواد الخسارة ؛
• Less energy: ميكانيكية عالية التنسيق ارتداء منخفضة ؛ الأمثل تدفئة, النقل الحراري والعزل التفاصيل ، منخفضة فقدان الحرارة
• Low production cost: تدفق الإنتاج, مراقبة دقيقة لكل عملية
• Simple and low cost maintenance: هيكل وحدات ، عملية سهلة. عمر بعد-مبيعات الخدمة
• Material: عالية الجودة الغذائية-مواد آمنة لجميع الاتصال الغذاء جزء
• Failure rate:  ما يقرب من الصفر الفشل طالما الصيانة الوقائية

IV. The General Flow Chart for Making Sweet Corn Curls

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

1. Raw material pretreatment:The corn is degermed and crushed into 60-200 mesh.
2. Mixing and humidity adjustment:Mix corn flour, water and other auxiliary materials in a certain proportion, and stir thoroughly to make the mixture hydrated evenly. If the moisture content of the mixture is too high, the puffing effect of the finished product will be poor, and the taste will not be crisp enough.
3. Extrusion puffing:Extrude the mixture under unique pressure, temperature, rotation speed, etc.
4. Forming and cutting:Sticks shape extrudates come from unique die holes that expand rapidly once explored in the air. The puffed sticks are quickly cut into the desired short curls. Forming dies and cutting techniques need to ensure that the curls are beautiful and smooth, and the size is uniform. The width and length of the corn curls can be adjusted with different molding dies and cutting speeds.
5. Baking:The baking process determines whether the moisture in the puffs is properly evaporated. This process further reduces the moisture from about 10% to 3%, resulting in a fluffier and crispier texture.
6. Seasoning:The seasoning material must be evenly, firmly and thinly applied to the curls.
7. Final drying:Due to the increased humidity after seasoning, a second low-temperature drying is required. It must be ensured that the moisture content is not higher than 3%.
8. Immediately packed and sealed.

V. Components of Sweet Corn Curls Puff Snacks Making Machine

1. خلاط
2. Pre-conditioner
3. Twin screw cereal corn puff 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. نظام التحكم (PLC/أو أداة التحكم خيارات)
10. كاملة سيور
11. Other auxiliaries (like chiller, work platform, etc.)
12. Steam boiler/burner (Optional)

VI. More Information

Processing Flexibility

• Endless puffed snacks can be produced by changing the molding die of the twinscrew corn puffs extruder and adjusting the processing parameters-such as moisture, puffing temperature, puffing pressure difference, baking temperature, etc., and using different seasoning processes. They come in different shapes and flavors such as strawberry loops, cheese balls, cheese rings, chocolate puffed balls, etc.
• Add an additionalcenter injection machine and forming mold to produce various co-extrusion puffed snacks, increasing product diversity.

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