Exturded Corn Flips
Hello, we need some advice about production of extruded corn snacks.
We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure that we got was ok, but the snacks keep sticking to our palate when eaten. How can we achieve less sticky structure, but also to stay "soft" and fluffy? The ingredients for snacks are corn grits and salt in our recipe. We are using Schaaf extruder.
Thank you,
best regards.
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