General
- Breakfast is the most
important meal of the day
- The corn flakes is one
of the important value added products manufactured out of yellow and white
maize. It is generally eaten as a breakfast cereal but the demand for this
product is limited to hotels and big cities
Process
-
Extrusion is the most frequently used process for cooking
and for complete or partial forming of cereal products. As an HTST (High
Temperature Short Time) process, extrusion is a comparatively gentle
process. As it uses a minimum of water, it is a low-energy process and
therefore ecological as well as economical. Using steam and water, the
premixed solids are fed into the process.
-
They are partially heated almost to boiling temperature
using an additional preconditioning stage and precooked more or less
intensively, depending on the water content and the selectable retention
(dwell) time.
Technology
-
Pasta process technology stands behind the latest
single-screw former design. Dedicated to the production of sophisticated
breakfast cereals, this tool combines the features of the successful BCTA
twin-screw cooking extruder with those of the cold extrusion technology
applied to pasta processing. Sanitary design, careful material selection
for the components and optimized screw and die geometries result in
optimum product quality and operational reliability.
Market
- The number of Breakfast Cereals manufacturers in many Countries
where Cereals are not a ‘traditional’ way of having breakfast is
growing.
- The main reasons are related to the change of eating habits and
increased economical possibilities of the consumers. These lead to new
marketing opportunities that are quickly considered by the existing
producers or the new comers.
Entrepreneur who want
the information on "Process, Products, Application, Project,
Research, Market, Company Profiles" can E-Mail us to informer@eth.net,
primaryinfo@gmail.com
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Process, Products, Application, Project, Market, Company Profiles 