Loyal technology for snack food processing -- Improve your snack line with completely integrated processing and packaging systems.
Loyal Snack Machines feature innovative technology developed through years of experience delivering snack food systems around the world.
We have 20 food engineers who have been engaged in the development of snack machinery for a long time, and can provide stable technical support and formulas all year round.
Any popular puffed snack production process can be delivered quickly!

Extrusion processing, where bran-rich flour is run through an extruder, used to make a variety of foods such as pasta, cheese puffs, breakfast cereals, and pet food.

The taste of puffed snacks plays an important role in the selling price of the products. Different brands of puffed snacks are different because of the materials used to manufacture successful snacks!

The raw material of fried puffed snacks is corn flour.

During frying the snack, the moisture content was reduced from 8% to 2%. Puffed snack producers can use continuous fryers for mass production, while batch fryers are convenient for small-scale fried snack producers.

Puffed snacks become crispy during the drying process.

Manufacturers require snacks to be dried after the extrusion process until the moisture content drops below 4%.

In this way, the puffed snack achieves satisfactory texture and storage stability.

Drying process control plays an important role in ensuring that moisture does not rise above or fall below a defined level.