Breakfast Cereals Production Line
Specification
BREAKFAST CEREALS PRODUCTION LINE Introduction:
The Corn Flakes Extruder Production Line integrates advanced extrusion technology to transform corn grits into crispy, uniformly textured flakes for breakfast cereals and snacks.
This automated system ensures high production efficiency, consistent quality, and customizable nutrition profiles-meeting global demand for ready-to-eat cereal products.
Pre-Processing Unit
Corn Grits Cleaning & Conditioning
Destoner and magnetic separator remove impurities
Moisture adjustment (14-16% for optimal extrusion)
Pre-Mixer
Blends corn with malt/sugar/salt (±1% accuracy)
Twin-Screw Extruder (Core Component)
Five-Temperature-Zone Configuration
| Feed |
30-50°C |
Material intake |
| Compression |
80-100°C |
Starch gelatinization |
| Cooking |
120-150°C |
Flavor development |
| Melting |
100-120°C |
Texture formation |
| Die |
70-90°C |
Shape setting |
Special Flaking Die
Produces uniform thickness (0.4-0.8mm)
Capacity: 500-3,000 kg/h
Flaking & Toasting System
Multi-Roll Flaker
Adjustable roller gap for thickness control
Gas-fired Toasting Oven
Develops golden color & crispiness (180-220°C, 2-4 min)
Coating & Drying
Sugar/Flavor Spray Drum
Even coating distribution (10-25% weight gain)
Multi-Zone Dryer
Reduces moisture to 3-5% for crunchiness
