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How To Make Puff Corn Snacks
Production Line Process
1. Mixing
·Raw materials (corn flour, corn starch, wheat flour, and other additives) are precisely measured and blended into a homogeneous mixture.
·Water and oil are added to achieve the ideal dough consistency for extrusion.
2. Extrusion
·The mixture is fed into a twin-screw extruder, where it undergoes high temperature and pressure, causing expansion and forming porous puff snacks.
·The shape and size can be customized by adjusting the mold and extrusion parameters.
3. Drying
·The freshly extruded puffs are transferred to a multi-stage dryer, reducing moisture content to achieve the perfect crispiness.
4. Seasoning
·The dried puff snacks pass through a rotary drum seasoning system, where oil and powdered flavors (cheese, barbecue, spicy, etc.) are evenly coated.
5. Cooling
·The seasoned snacks are cooled to room temperature to enhance crunchiness and prepare them for packaging.
6. Packaging
·An automatic weighing and packaging machine portions the puff snacks into bags with nitrogen flushing to prolong shelf life.
·Options include stand-up pouches, pillow packs, or bulk packaging based on customer needs.
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