Flours are dosed by means of a precise volumetric or ponderal system into the mixing vessel. In this phase water and other liquid ingredients (such as oil, flavours, malt extract) are added according to the recipe, and in approximately 20 minutes the flours are completely hydrated. The machine automatically controls the dough level.
A force feeding screw conveys the dough to the extrusion screw. According to the process parameters the dough will undergo a cooking process that might last up to 150 seconds at the proper cooking parameter.
The main feature of the HTE cooker, and its distinguishing mark from the competitor’s machines, is its huge exibility and the possibility to drastically change the cooking parameters. It can easily process potato based doughs (cooking at a relatively low temperature and with very low mechanical shear) as well as complex blends that require higher cooking times and higher mixing capacities.
cooking cylinder divided into four distinctive stages: heating and conditioning of stage 1 and 4 are achieved through circulation of
water, while diathermic oil is used in the central stages;
external conditioning unit with heat exchanger. This allows to perfectly control temperature parameters within the cylinder;
mono-screw configuration depends on the type of product and raw material. In this way it is also possible to reduce the stress on the
starches and hence to grant the quality of the final product;
no necessity of steam inlet;
interchangeable jackets inside the cylinder avoid its wear.