Puffed tartary buckwheat flour processing machinery and equipment

Puffed tartary buckwheat flour processing machinery and equipment

Raw material pretreatment: Select fresh and high-quality bitter buckwheat, crush it to about 100 mesh and set aside for later use.

Ingredients: Add bitter buckwheat flour and other powdered raw materials (such as white sugar) into the mixing tank according to the formula requirements, add a certain proportion of water, stir evenly, and knead into a ball by hand or disperse easily (with a moisture content of 25% -30%).

Extrusion puffing: Use a twin-screw extrusion puffing machine. Before adding the raw materials, preheat the equipment to 180-200 ℃ and rotate the extrusion screw at a speed of 60-70 revolutions per minute. After extrusion and puffing, the moisture content of the raw materials is controlled at around 16%.

Drying: After the puffed bitter buckwheat powder is cut and shaped, it is placed in a drying device for drying treatment. The drying temperature is controlled at 75-80 ℃ for about 25 minutes until its moisture content is 4% -5%.

Spray or spray oil: Spray a layer of vegetable oil evenly on the surface of the dried product, with a spray rate of 4% -7%, and control the oil temperature at 70-80 ℃ to facilitate the adsorption of seasonings.

Seasoning: According to local customs, different flavored seasoning substances are sprayed on the surface of vegetable oil to obtain products with different flavors.

Packaging: Adopting vacuum filled nitrogen flexible packaging, quantitative packaging, sealed and non breathable, without packaging odor

• Year Established
  --
• Business Type
  --
• Country / Region
  --
• Main Industry
  --
• Main Products
  --
• Enterprise Legal Person
  --
• Total Employees
  --
• Annual Output Value
  --
• Export Market
  --
• Cooperated Customers
  --