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MIXING UNIT
The flours (mostly cereal flours) are mixed and loaded into the line dough mixer.
EXTRUSION UNIT
The flours are hydrated into the mixing tank. From the tank the dough is conveyed to the extrusion cylinder where the transport-cooking stage takes place. Sheet stripes are extruded and cut at distance into flat formats.
FLAKING UNIT
The product passes two conditioned cylindrical rollers for flaking.
CONDITIONING UNIT
The flakes undergoes a surface drying process before toasting.
TOASTING UNIT
The product is airpopped through a toasting process for few seconds at high temperatures on vibrating floors.
Sweet Coating Line
WEIGHING/DOSING UNIT
The product to be coated is weighed and dosed.
FEEDING TO THE COATING DRUM
An elevator belt provides for a constant flow of product into the coating drum.
SYRUP PREPARATION
A syrup is prepared in a separate mixing tank and then dosed into the coating drum.
COATING
The product and the syrup are mixed into coating drum.
DRYING
The coated product is conveyed to the drying drum, that is equipped with an hot air generator.
COOLING
The product is cooled.
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