Ingredient Selection: – Use high-quality grains or starches, such as corn, rice, or wheat, as the base. The freshness and composition of these ingredients significantly impact the final texture. – Incorporate ingredients like tapioca starch or potato starch to improve crispiness and create a lighter structure. Moisture Control: – Ensure the raw materials have
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I. Introduction of Sweet Corn Curls This sweet corn curl is produced from fine corn meal. Fine granulation corn flour endowes the corn curls with characteristics of a high expansion, natural shape, light texture, fine cell structure, and softer bite (just melt in the mouth). Corn curl puffs are easy to process and does not
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I. Introduction of Animal/Moon/Pillow Shape Snack The raw material of these fried dough/Namkeen snacks is wheat flour supplemented with corn flour or rice flour. It is made by the extrusion snack food machinery. 1) Grain flour and other ingredients (like vegetable oil) are mixed in a certain proportion and added to the extruder at a constant speed. 2) The grain
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I. Introduction of Center Filled Corn Pads Filled Corn Pads are made through adding the chocolate or milk filling process on the basis of extrusion process. After the cereal dough is cooked and kneaded under certain pressure, temperature and shear, it is extruded through the die of the snack extruder machine to form the outer puffed shell
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