The extruder is subjected to heat
and shear to optimise the starch conversion according to the
quality profile of the final product. Processing temperatures are
precisely regulated through individual heating and cooling systems
in each section of the extruder barrel.
Expansion takes place when the water in the extruder flashes off as
the product is forced through the die.
The product shape is determined by a combination of the die
aperture, expansion and the die cutter.
The product enters a belt dryer which reduces and stabilizes the
moisture content. If a sweetened cereal is desired, the product may
enter a coating unit for a liquid confectionery application,
followed by a final drying procedure before packaging.
