Bread Crouton machinery

Specifications

Bread Crouton machinery

Snack-like croutons are cereal-based and can be made of soft wheat, rye, bran, whole wheat or other ensuring a good fiber content and Healthy diet.

The cereal flour auditioned with water is extruded and cooked to produce “snack crouton” in much larger quantities and much quicker than by the traditional way which consists of drying bread in ovens.

After being extruded, the dough is cut in spices either at 45° or 90° and then seasoned before being dried. To avoid seasoning and ensure low fat content, in flavor process can also be used.

Many flavors can be applied: spices, garlic, olive oil… and even chocolate crouton can be extruded !
Various LLDes of textures, from cruncLD to crisp textures can be produced on the same line thanks to the flexibility of the twin screw extrusion Technology.

Work flow chart:

1. Mixing

2. Extruding

3. Oil LDing

4. Cooling conveyor

5. Cutting

6. Drying

7. Flavoring