Modern parents, especially the new generation of young parents, have significantly improved their awareness of infant nutrition. When purchasing, they not only pay attention to basic nutrition, but also pay more attention to the scientific ratio and actual effect of functional ingredients (such as lactoferrin, probiotics, DHA, etc.). This change in consumer behavior has driven
Market of baby nutrition powder Read More »
1 Extremely strong and tempting meat aroma (especially the aroma of fresh meat/fat). 2 Contains a high proportion of animal protein and a moderate amount of fat. 3 Natural flavor enhancers may be added (such as liver powder, hydrolyzed protein). 4 Wet food usually smells more attractive than dry food, and wet food and dry
What are the characteristics of dog food that dogs “try first”? Read More »
Why is our Vinci extruder the first choice for producing fryums pellets? What are fryums pellets: Please see the picture below. They are very popular in some countries. 2d/3d Pellets shapes. The picture below is our Vinci extruder: Our Vinci extruder is composed of a twin-screw extruder and a single-screw extruder. The twin-screw
Why is our Vinci extruder the first choice for producing fryums pellets? Read More »
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
What potential economic profits will high-quality machinery bring you after using it? Read More »
After modified starch is processed by an extruder, its physical, chemical and structural properties will change significantly, which is mainly related to the high temperature, high pressure, high shear force and mechanical action during the extrusion process. The following are the main changes and effects of modified starch during extrusion processing: Structural changes
Fortified Rice Broken rice grains are ground into rice flour and then mixed with water and the required nutrients to make a dough. The fortified dough is then passed through an extruder to produce fortified rice grains. Rice fortification is basically the process of increasing the amount of important micronutrients in rice by adding vitamins
Different product types have different processing processes, but for extruded foods, the processing processes of different products have many similarities. Let’s talk about the general process of extruded food production line: 1 Mixing Various food raw materials are weighed in proportion and sent to the mixer. After being fully mixed, they are sent to
You can quickly and clearly understand the processing process of extruded food Read More »
After the extruded puffed food has gone through the drying or cooling stage, it needs to be seasoned to have different special flavors. This process method is a very convenient means to increase the quality and taste of puffed food, especially snack food, and is particularly valued by food manufacturers. The general seasoning method
System przyprawiania w linii produkcyjnej dmuchanej żywności Read More »
Po zatrzymaniu ślimaka ekstrudera należy zdemontować głowicę. Należy pamiętać, że w tym czasie wytłaczarka jest nadal bardzo gorąca, a personel zajmujący się demontażem powinien nosić rękawice termoizolacyjne. Czasami w urządzeniu występuje ciśnienie resztkowe. Po odkręceniu śrub głowicy ciśnienie w maszynie nagle gwałtownie spada,
Jak czyścić ślimak w wytłaczarce dwuślimakowej? Read More »
Acetate starch is composed of starch and acetate esterification agent. Its production process is to mix starch and acetate esterification agent through esterification reaction. Raw materials for making acetate starch The raw materials for making acetate starch include starch and acetate esterification agent. Starch is a polysaccharide produced by plants and can be
Produkcja i zastosowanie skrobi octanowej Read More »
