After Breakfast Cereals Processing Line is installed, controlled quantities of raw materials and liquids are premixed and then dosed before being fed continuously and uniformly into the extruder. This mixture is then cooked at the right temperatures using the thermo-mechanical energy provided by the twin-screw extruder. Texturing and shaping of expanded products are determined by the final design of the insert, while the expansion ratio is influenced by temperature of the extrudate, the types of ingredients used and moisture content.
The shaped products are then conveyed directly to a multi-layer dryer to reduce the moisture. Next entering the sugar coating system. The coated cereals are dried and cooled down to ambient temperature to retain crispness, as defined in the recipe. The products can also be filled when the unit has a co-extrusion add-on.
