Indirect Extrusion Technology

Working principle: The raw materials are cooked in the extruder and pushed through the template when the temperature is lower than 100°C, and the raw material dough is formed at a low temperature, which can prevent the moisture in the material from instantly turning into steam and causing puffing. The puffing process of the product is mainly completed by baking or frying after extrusion. In this process, after the raw materials pass through the extruder, the raw materials are only matured and semi-cured, and the product is given a certain shape. At the same time, in order to improve the product quality, make the texture of the product more uniform and the gelatinization more thorough, the semi-finished product after extrusion needs to go through a process of constant temperature and humidity for a period of time, and then carry out post-processing such as baking or frying . The process flow of indirect extrusion technology is mainly as follows:
Feeding-forming-drying-expanding-packing-expanded food
Compared with direct extrusion puffed food, indirect extrusion puffed food generally has the characteristics of more uniform structure, better taste, less sticky teeth, more thorough gelatinization of starch, and easier control of puffing degree, etc., and is more popular. Puffed food.

Jinan DAYI Machinery Technology Co., Ltd. is located in the beautiful city of Jinan. The company has been engaged in the research and development of food production line machinery and production technology for a long time, the company's standard production technology, the operation concept of automatic control, and the focus on the development of stable and reliable production equipment. The company's designers have long-term experience in design, development, debugging and production, and have responsible on-site engineering personnel engaged in production and debugging work, and can provide you with standardized design, production, and debugging processes.