Puffed Grain Production Technology

Puffed food appeared at the end of 1960s. It is made mainly with cereals, potatoes and beans as the raw material. By pressing and heating, the puffed grain production technology can make the material volume expand，and change its inner structure. Due to the porous and puffy structure, crispy and sweet taste, and some extent of nutrition, it is popular by many people, especially the children.
 

In the recent 20 years, the puffed grain production technology has been developing rapidly. It becomes popular to adopt screw extrusion technology to produce grain food. The process of PUFFED GRAIN PRODUCTION is completely different from the common steaming and boiling process. For the extrusion food, heating, curing, extrusion and molding is finished in one extrusion machine in very short time.

The general technological process for puffed grain production is listed as below:
1. Baking type puffed grain production process:
grain flour milling—steaming—moulding—once drying—curing—twice drying—baking— seasoning—packing
2. Fried type puffed grain production process:
grain flour milling—steaming—moulding—drying—frying—seasoning—packing
3. Direct extrusion type puffed grain production process:
grain flour milling—material mixing—extrusion—baking—seasoning—packing
4. Design and color type puffed grain production process:
Please refer to the process listed above, and add a coloring section at the end of it.