Continuous expanded food production
Sept. 1, 2012
Using an extruding machine with at least one screw allows the continuous production of expanded edible food products containing solid inclusions larger than 0.5 mm. After ingredients are mixed, the resulting blend is cooked to create dough, which is compressed. The dough acts as a sealing plug to keep the preceding steps under pressure and to limit steam leakages downstream. Next, a pressure-relieving step degasses the dough, and then the inclusions are introduced into the dough using a low shear rate to obtain a homogenous mixture that is pushed into an extrusion die, where the mixture expands.