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. 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
• सुरक्षित 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 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

• मिक्सर
• 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)
• ठंडा करने की मशीन
• स्वत: पैकिंग मशीन
• नियंत्रण प्रणाली (पीएलसी/या साधन, नियंत्रण विकल्प)
• पूरा कन्वेयर 
• 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.