The traditional bread crumb process needs to make and bake bread, and then crush, which is time and energy consuming. Improved bread crumb production is made by extrusion technology. The raw material can be white flour, rye flour, whole wheat flour or gluten-free corn flour/ rice flour, etc.

The main extrusion production process of bread crumbs includes:

raw material mixing and stirring-dough kneading -extruded strips cutting -wet grinding-drying-cooling

The raw materials are mixed with a certain proportion of water and stirred evenly. The mixture is kneaded by a specially designed extruder cooker. Extruder cooker processes at a certain temperature and rotation speed to produce a dough with a certain required texture. At this time, the dough has a moisture content of around 18%. Then the dough is forced out from the extrusion die, usually in a shape of elongated strip. Strip is cut into short pieces by a rolling cutter. Then short pieces are broken into crumbs by a wet mill, and then dried at a certain temperature in the belt oven. The final moisture content is of less than 6%. Adjusting the process parameters can produce bread crumbs with different flavors and textures, such as light and airy flaky Panko , plain bread crumbs, herb-flavored Italian bread crumbs, golden bread crumbs, etc. Breadcrumbs mixed with other flavors can also be produced through the seasoning process, such as sweet & spicy panko. The extrusion technology greatly saves production time and costs.

The process design and machine configuration of our bread crumb production line are perfectly matched, and the production endows the bread crumbs with their own characteristics. Moisture content is uniform. Material loss is close to 0. Whether you are producing shelf goods or for your food processing plant coating purposes, whether you need a machine, a complete food production line, or to expand your existing production capacity, you can rely on our advantage of professional knowledge and production experience.