Tanatat

Sankaran Suresh Sundaram On extrusion cooking being completed the starch should bind the product string enough not allow any variation in expansion. However it is very unlikely that product expansion alone is the problem. One would have to look at the die plate and die holes more closely. Take a product like kurkure, which has multiple expandable starches will surely have this same variation.

I should think the die design could be the problem in the cutter, If extrusion process is complete and cooking has taken place to the desired extent then the vagaries of pellet shape front being larger than the rear might not have anything to the recipe. Dry Extrusion can process recipe vontsining just 7 to 8 % without any problem. Also the thickness of the die plate would be minimal and therefo ...