Direct Expanded
FLOURS MIXING
The flours are dosed mixed in the preset recipe percentages before being automatically loaded into the mixing vessel and mixed.
MACHINES FOR THIS PROCESSING
Direct Expanded
EXTRUSION
The flours are processed in the mixing vessel with water in order to obtain a dough that is conveyed to the extrusion cylinder. Here, the dough is cooked and extruded by the high-friction extrusion screw. The product exiting the die directly expands due to the high extrusion pressure and it is cut into the desired format.
MACHINES FOR THIS PROCESSING
Direct Expanded
DRYING
The product undergoes a fast drying process to reduce the moisture content, passing through a rotating drum or a belt dryer.
MACHINES FOR THIS PROCESSING
Direct Expanded
COATING
SYRUP PREPARATION
The unit is composed of two tanks: one for the preparation of the savoury /sweet syrup and the other one that serves as a buffer. The coating syrup is then dosed to the coating drum.
SWEET OR SAVOURY COATING
The direct expanded product is sprayed with syrup or with a mixture of oil and flavours inside a coating drum. Rotating speed and inclination vary according to the residence time.
MACHINES FOR THIS PROCESSING
Direct Expanded
DRYING
(ONLY WITH SWEET COATING)
Passing through a rotating drum or a belt dryer it is possible to reach the right moisture content and crystallization of superficial sugar.
MACHINES FOR THIS PROCESSING
Direct Expanded
COOLING
(ONLY WITH SWEET COATING)
After a cooling and stabilizing phase, the product reaches all its essential features.
