Linha de Produção de Flocos de Milho de Cereais Breakfasts

The breakfast cereal corn flakes production line is to make corn flakes from cereals such as corn flour, farinha de trigo, oat flour, farinha de arroz, etc. The raw materials, after being extruded and puffed through the double-screw extruder, can be formed into various shapes such as grains, circles, and small particles. After baking and drying, they can be processed into cereal breakfast products. Alternatively, they can be pressed into flakes using a flaking machine to produce cereal products like cornflakes and oat flakes. This production line completes the entire process from ingredient mixing, extrusion, flaking, drying, seasoning, to packaging in one continuous and highly automated operation.

Main Production Processes

1. Mixing: Corn flour or oat flour, nutritional additives, and a certain proportion of water are thoroughly mixed using a mixer.
2. Extrusion Puffing: The mixed ingredients enter the twin-screw extruder. Under heat and pressure in the heating zone, the material undergoes extrusion and shearing, leading to an increase in temperature and pressure. Due to the high-temperature and high-pressure conditions, the material rapidly expands, producing small particles.
3. Flaking: The small particles are pressed into thin flakes.
4. Drying: Excess moisture is removed from the flakes to enhance the texture and crispness of the cereal.
5. High-Temperature Baking: Baking at high temperatures makes the cereal more crispy. Este processo também confere um sabor e aroma únicos através de reações de caramelização e escurecimento.
6. Seasoning and Sugar Coating: The flakes enter the flavoring machine, where they are coated with a prepared seasoning or sugar mixture.
7. Drying: To remove any remaining moisture of corn flakes and solidify the sugar coating.
8. Empacotamento: Sugar-coated flakes are transported to the packaging line for packaging, rotulagem, e preparação para embarque ao mercado.