Breakfast Cereals Making Machines-manufacture,factory,supplier from China

The first breakfast cereal was oatmeal, which was cooked, pressed, and baked. Developed countries in Europe and America began to use extrusion technology to produce breakfast cereals in the 1970s, and it has been rapidly developed and updated.

With the launch of this innovative mixed cereal, such as nut cereal, fruit cereal, fruit and nut cereal, it is loved by many young consumers. Under the influence of the popularization of the concept of healthy and light food, many young consumers choose healthy, delicious and convenient oatmeal meal replacement products for breakfast.Innovative mixed cereal products such as nut cereal, fruit cereal and fruit nut cereal have become the choice of many young consumers due to their rich fruity aroma, crisp taste, healthy and balanced nutrition, sweet and sour taste, and convenient consumption.

As people are more and more striving to catch up with the trend of health and wellness, more and more whole grains are coming to the family table, becoming a delicacy with a strong presence in the three meals a day. With the support of drying technology, maturation technology and modern production equipment, cereals represented by millet also speed up the process of instant food.

　　The products produced by the breakfast cereal production line are a brittle food with a smooth taste and a strong grain flavor. Breakfast cereal corn flakes are processed by a special structured extruder, which further improves yield, quality, and raw material adaptability compared to traditional production methods, making it possible to strengthen trace elements such as vitamins and minerals. This production line has the characteristics of multiple optional models, flexible equipment configuration, wide range of raw materials, multiple product types, and simple operation.

At present, European and American countries have become leaders in the research on cereal breakfast food. Countries have carried out research based on local eating habits and tastes of groups to form a system of cereal breakfast food products tailored to local conditions. The extrusion technology in my country is mainly concentrated in the field of puffed food and tissue protein, and the research on the production of cereal breakfast food by extrusion technology is relatively weak, and it can be said that it is still in its infancy.

Characteristics and production methods of wet foodFEATUREWet food has the following characteristics:More than 80% moistureUnable to save after openingDiverse speciesMore than 80% moistureIt has the highest water content of the four foods and is soft and easy to eat.

In recent years, with the improvement of people's living standard and the acceleration of work and the pace of life, small food machinery plays a more and more important role in the life, not only urban residents buy one after another, convenient to eat, and along with the expansion of the demand of the reemployment market, some laid-off workers can invest to buy this small food machinery for reemployment, and at the same time, as our country's accession to WTO, These small food machines can be transported across the ocean to facilitate the work and life of foreigners.So how to develop

What are the characteristics of single-screw extruder, twin-screw extruder and different extruders?There are more and more puffed foods on the market, and various puffed feeds are introduced. The characteristics of several puffing machines are introduced.

Why is breakfast cereal made from the The value of the Breakfast cereal production line so popular?1. Prevent bowel cancer: Eating two slices of brown bread for breakfast will get you 5.8g of fibre, compared with 1.9g for the same weight of white bread. Getting enough fiber can help control blood sugar, lower LDL and reduce the risk of bowel cancer.2. Protect your heart: Whole grains not only prevent your body from absorbing cholesterol, but also lower triglycerides, both of which are important contributors to heart disease.3.

TYPES OF CAT FOODCat food comes in a variety of shapes and textures, but can be broadly divided into four based on moisture content and manufacturing methods.*Heating foaming process: Using an extruder called an extruder, the mixed raw materials are heated and pressurized to 120 to 160 degrees.Characteristics and production methods of dry foodFEATUREDry food has the following characteristics.Moisture below 10%excellent preservationA nutritionally complete diet with high-efficiency and easily ingested nutrientsMoisture below 10%It has the lowest moisture content of the four and has a crunchy te