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.
The Biscuit People Conference 2024 is officially at full capacity, with all tickets now sold out. See you in Italy for the Biscuit People Conference 2...
Reading Bakery Systems (RBS), a global leader in snack production systems, has appointed baking industry veteran David Welch as the new Sales Manager...
Storage, transport, dosage and integrated automation for bakery manufacturers: the care your materials deserve in a flexible, modular and durable syst...
Discover the rich flavour and superior texture of Tirlán Irish butter, perfect for elevating your baked goods. Made from grass-fed cows, our butter en...
Ammeraal Beltech has unveiled a pioneering, maintenance-free solution aimed at revolutionising bakery production efficiency by addressing critical ope...
The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.
