I. Introduction of Oats Flakes ( Breakfast Cereal ) Compared with other cereals, oats have high nutrients for health. The protein content of oats is the highest among cereals (the protein content in natural oats is 13%~15%). Dietary fiber content is 10 times that of rice. Unsaturated fatty acids are 5 times that of rice. Oats-based breakfast
350から450キロ/ hのパフ燕麦フレーク食品機器 Read More »
I. Introduction of extrusion precooked cornmeal Pre cooked cornmeal is processed by roasting or extruding the raw corn flour. When food is processed with precooked cornmeal, the cooking time is short, and the food texture is usually crispy on the outside and soft on the inside. It has a wide range of uses in food preparing, such as making dishes,
200-300 kg/h 前調理コーンミール食品工場設備 Read More »
I. Introduction of Analog Rice Analog rice is made from non-rice plants through extrusion process. The non-rice plant raw material are grains and tubers including white corn flour, yellow corn flour, tapioca flour, bran flour, sago flour, soybean flour, mung bean flour, sorghum flour, konjac, kidney bean flour etc. These ingredients are natural sources for starch, protein, fiber
250-300 kg/h アナログ米飯食品製造装置 Read More »
