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

• الانتهاء من الطعام ضمان الجودة: الأمثل قذف حل ممتاز تصميم المعدات, معدات تجهيز ضمان مستوى عال ومستقر الإنتاج.
• ارتفاع الناتج: عالية الإنتاجية المصممة; الحد الأدنى من المواد الخسارة ؛
• أقل من الطاقة: ميكانيكية عالية التنسيق ارتداء منخفضة ؛ الأمثل تدفئة, النقل الحراري والعزل التفاصيل ، منخفضة فقدان الحرارة
• انخفاض تكلفة الإنتاج: تدفق الإنتاج, مراقبة دقيقة لكل عملية
• بسيطة ومنخفضة التكلفة الصيانة: هيكل وحدات ، عملية سهلة. عمر بعد-مبيعات الخدمة
• مواد آمنة: عالية الجودة الغذائية-مواد آمنة لجميع الاتصال الغذاء جزء
• معدل الفشل:  ما يقرب من الصفر الفشل طالما الصيانة الوقائية 

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

• خلاط
• 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
• نظام التحكم (PLC/أو أداة التحكم خيارات)
• كاملة سيور 
• 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.