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Cereal Bar Making Machine Round Shaped , Baby Food Cereal Processing Equipment

Categories Snack Food Production Line
Brand Name: Jinan Sunrising Machinery Co.,Ltd.
Model Number: SR
Certification: CE
Place of Origin: China
MOQ: 1 set
Price: Negotiable
Payment Terms: L/C, T/T
Supply Ability: 5 sets per month
Delivery Time: 30 working days after we receive your down payment
Packaging Details: Plastic film and wooden case
Capacity: 100kg/hr ~ 800 Kg/hr
Voltage: 380V/50HZ
Packing: wooden case
machine name: corn flake breakfast cereal production line
weight: 500kg
electric parts: Schneider
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    Cereal Bar Making Machine Round Shaped , Baby Food Cereal Processing Equipment

    fully automatic round shaped direct extruded breakfast cereals processing line

    Producion Introduction


    Breakfast cereal corn flakes is a brittle food with good rehydration, outside the red is not bad, taste lubricants,grain flavor is fragrant.Corn flakes mainly corn flour as the main raw material,added sugar, vitamins,mixed raw minerals, add a sufficient amount of water after kneading, aging, forming, baking and tableting in order to manufacture a sheet flavoring.


    Machine Flow Chart


    Mixing system---Extrusion system----Cooling system—Flaking system--Drying system—Toasted system---Sugar Spraying system ---Drying system---- Packing system


    Machine Features


    1.Mixer : Make the corn residue or corn flour added to a nutritional additive and mixing a proportion of water uniformly.

    2.Screw conveyor : Marinated raw material fed to the extruder feed hopper.

    3.Double screw extruder: The material in the feed hopper into the extrusion system, to produce small spherical particles.

    4.Shaker:Dispersed particles, to avoid overlap pressed together into a tableting machine.

    5.Air conveyor:Transported the particles into the tableting machine.

    6. Flaking machine:Flaking the corn ball to raw corn flakes.

    7.Air conveyor:Transfer the corn flakes to the baking oven.

    8.Mutil-layer oven: Oven mostly is toaster,temperature between 0-200 degrees self-regulation through the control cabinet,internal stainless steel double mesh bag,baking time may be adjusted according to the speed,remove the water.

    Technical flow chart of the breakfast cereal production line


    After preparation, controlled quantities of raw materials and liquids are premixed and then dosed before being fed continuously and uniformly into the extrusion platform. This mixture is then cooked at the right temperatures using the thermo-mechanical energy provided by the twin-screw extruder. Texturing and shaping of expanded products are determined by the final design of the insert, while the expansion ratio is influenced by temperature of the extrudate, the types of ingredients used and moisture content.

    The shaped products are then conveyed directly to the sugar coating system. The coated cereals are dried and cooled down to ambient temperature to retain crispness, as defined in the recipe. The products can also be filled when the unit has a co-extrusion add-on.


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