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. विशेषताएं

• तैयार भोजन की गुणवत्ता सुनिश्चित की: इष्टतम बाहर निकालना समाधान है, प्रीमियम उपकरणों के डिजाइन और उपकरणों के प्रसंस्करण सुनिश्चित उच्च-स्तर और स्थिर उत्पादन.
• उच्च आउटपुट: उच्च डिजाइन क्षमता; कम से कम सामग्री के नुकसान;
• कम ऊर्जा: उच्च यांत्रिक समन्वय, कम पहनते हैं; अनुकूलित हीटिंग, थर्मल स्थानांतरण और इन्सुलेशन विवरण, कम गर्मी के नुकसान
• कम उत्पादन लागत: प्रवाह उत्पादन, सटीक नियंत्रण के प्रत्येक प्रक्रिया
• सरल और कम लागत के रखरखाव: मॉड्यूलर संरचना, आसान आपरेशन । लाइफटाइम बिक्री के बाद सेवा
• सामग्री: उच्च गुणवत्ता वाले खाद्य-सुरक्षित सामग्री के लिए सभी खाद्य संपर्क हिस्सा
• विफलता दर:  लगभग शून्य विफलता के रूप में लंबे समय के रूप में निवारक रखरखाव

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. मिक्सर
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. ठंडा करने की मशीन
10. स्वत: पैकिंग मशीन
11. Controlling system
12. पूरा कन्वेयर
13. Other auxiliaries
14. Steam boiler/burner(Optional )

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