machines à grignoter 归档

Professional manufacturer of extruded snack food machinery

What potential economic profits will high-quality machinery bring you after using it?

Before purchasing a food production line, food manufacturers often consider two issues: price and quality. Every customer wants to buy a low-priced, high-quality machine, but the quality of the equipment is often proportional to the price. Although our machines are sometimes slightly more expensive than those of some suppliers, do you know that the value

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Roues fabriquées par la machine à fabriquer des snacks en granulés

60-85 kg/h Machine de production de boulettes de snacks 2D cuits au four

Machine de fabrication d'amuse-gueule en spirale, à coquille et à copeaux de Fryum 2D / Par dayi

I. Introduction of Baked Pellet Snacks (Waffle/Pipe/Screw/Animal/Letter/Wheel chips) Pellet snacks are made from the snack pellets through a secondary puffing process. Snack pellets are a kind of semi-finished snacks. They can be further processed at home by either frying or baking to become edible. And they are also the raw material for snack plants to develop a

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Machine d'extrusion de coquilles frites 100-150kg/h pour Snack Food Processing Machinery

Ligne de production de snacks à base de farine extrudée Crunchy Chips/sticks/bugles/Spirals / Par dayi

I. Introduction of Fried Shell Snack The fried shells are made of wheat flour supplemented with cornstarch. It is made by the extrusion snacks food machinery. 1) Grain flour and other ingredients (such as vegetable oil) are mixed in a certain proportion and added to the extruder at a constant speed. 2) The grain dough is extruded from

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Machine de fabrication de chips multigrains ondulées cuites au four 100-150kg/h

Ligne de production de chips Doritos/Tortilla/Maïs / Par dayi

I. Introduction of Oven Baked Wavy Chips Baked wavy multigrain chips are made with a variety of grains, including whole corn flour, whole wheat flour, black rice flour and whole oat flour. Since whole grain flour has more fiber, it needs to be preconditioned before cooking and extrusion. Then under certain temperature and pressure in the extruder machine,

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Machine de coextrusion pour barres de riz grossières et snacks soufflés 100-150kg/h

Machines de traitement des snacks coextrudés / Par dayi

I. Introduction of Co-extrusion Coarse Rice Bar Co-extrusion coarse rice bar consists of two parts: the shell outside and the sandwich inside. The raw material for the puffed grain shell is brown rice. The brown rice is crushed, hydrated/mixed, and gelatinized to a certain degree under a certain temperature and pressure, and then extruded into

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Comment la mahcine qui fabrique les snacks fait-elle du corn puff ?

Les Blogs / Par Lily Ding

Puffed snacks have the characteristics of crisp taste, easy digestion, changeable taste and shape. It is widely popular with young and old all over the world. Among them, corn puff is the most popular puffed snacks. As a manufacturer of snack making machines, Dayi Machinery will introduce how to make corn puff with machines. Composition of

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Différentes méthodes de soufflage d'aliments à grignoter

Les Blogs / Par Lily Ding

Les aliments soufflés sont principalement composés de céréales, de pommes de terre ou de haricots comme matières premières et sont fabriqués par pressurisation, chauffage ou extrusion, ce qui modifie la structure interne et le volume de l'aliment et lui confère un aspect poreux et duveteux après le rétablissement de la température et de la pression normales. Les machines à snacks utilisent le principe du soufflage pour fabriquer des snacks.

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5 techniques courantes pour gonfler les snacks

Les Blogs / Par Lily Ding

1 Technologie d'extrusion : l'extrusion est réalisée par la force externe de l'extrudeur de snacks sur les matières premières alimentaires, de sorte que la température des aliments augmente, formant un état de haute température et de haute pression, puis la force externe cesse soudainement d'agir, de sorte que les aliments se refroidissent soudainement et reviennent à la normale, ce qui modifie la composition de l'extrusion.

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