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przekąska z dmuchanej kukurydzy

Różnica między dmuchaniem na mokro a dmuchaniem na sucho kukurydzy

Blogi / Przez

There are many factors affecting corn puffing, the main reasons are moisture content, puffing temperature, puffing pressure, etc., which are also several factors that can be controlled in the current puffing production, and it is very simple to control these factors to produce corn puffing products. Corn puffed products are divided into dry method and

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100-150kg/h Maszyna do produkcji loków z sera kukurydzianego

Linia do produkcji nadmuchiwanych przekąsek / Przez

I. Introduction of Cheese Corn Puff Curls The cheese corn puff curls are processed by food extrusion process. The extrusion process is the starch gelatinization process of grain under the action of high temperature and high pressure mechanical shear. Its gelatinization degree is as high as 80%-100%. These cheese puffed corn curls are made with coarse corn flour supplemented

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