Three-dimensional Pellet Line - Valin (Italy)
The three-dimensional snacks are having a remarkable success all over the world in reason of the attractive shape and the high crunchiness.
This video shows the installation at Valin-Italy.
First of all the flours (potato and cereals) are blended and loaded into the mixing tank, where they are properly hydrated in order to obtain the dough. The subsequent extrusion represents one of the most important stages of the process: the specific design of the screws, the precise extrusion time, the accurate set of temperature and pressure are the result of a detailed study and accurate testing, finalized to obtain the optimal gelatinization of the dough.
Then, the dough is extruded into two sheets that will be coupled and laminated in order to get the double sheet, necessary to obtain the three dimensional shape.
Afterwards, the sheet is cut, ventilated, dried and cooled, so that the product that comes out from the line is absolutely stable and homogeneously dried.
Accurate extrusion and gentle drying are the decisive steps to assure the required expansion rate and the preserve of the organoleptic properties of the ingredients.
This video shows the installation at Valin-Italy.
First of all the flours (potato and cereals) are blended and loaded into the mixing tank, where they are properly hydrated in order to obtain the dough. The subsequent extrusion represents one of the most important stages of the process: the specific design of the screws, the precise extrusion time, the accurate set of temperature and pressure are the result of a detailed study and accurate testing, finalized to obtain the optimal gelatinization of the dough.
Then, the dough is extruded into two sheets that will be coupled and laminated in order to get the double sheet, necessary to obtain the three dimensional shape.
Afterwards, the sheet is cut, ventilated, dried and cooled, so that the product that comes out from the line is absolutely stable and homogeneously dried.
Accurate extrusion and gentle drying are the decisive steps to assure the required expansion rate and the preserve of the organoleptic properties of the ingredients.
