Global Solutions for the Food Industry

Expanded Diagonal Bread Slices Equipment

1. Flour Mixer (Raw Material Mixing)

 
  • Function: Mix wheat flour, starch, additives, and water into a homogeneous dough with 15-20% moisture content, preparing it for the extrusion process.
  • Specifications: 50-100kg/batch horizontal mixer, 3-5.5kW power, food-grade 304 stainless steel construction.
 

2. Screw Conveyor (Raw Material Feeding)

 
  • Function: Automatically transfer the mixed dough to the extruder hopper to ensure hygiene and continuous production efficiency.
  • Specifications: 150-300kg/h conveying capacity, 1.5-2.2kW power, fully enclosed stainless steel design.
 

3. Twin-Screw Extruder (Core Host)

 
  • Function: Cook, gelatinize, and expand the dough under high temperature (140-180°C) and high pressure to form a porous, baguette-like continuous strip.
  • Specifications: DSE65/70 model, 55-75kW power, 100-250kg/h output, with variable frequency drive, segmented temperature control, and interchangeable dies for different strip diameters.
 

4. Diagonal Cutting Machine (Shaping & Cutting)

 
  • Function: Cut the expanded continuous strip into uniform 45° diagonal slices with adjustable thickness (10-15mm) to replicate the authentic baguette slice appearance.
  • Specifications: Synchronized speed control with the extruder, adjustable slice thickness, anti-stick conveyor belt.
 

5. Bucket Elevator (Material Transfer)

 
  • Function: Gently transport the cut bread slices to the dryer without product breakage.
  • Specifications: Stainless steel mesh belt type, 0.75-1.5kW power, height customized to match the dryer inlet.
 

6. Multi-Layer Continuous Dryer (Drying & Setting)

 
  • Function: Reduce the moisture content of bread slices to below 3% to achieve crisp texture and long shelf life.
  • Specifications: 3-5 layer mesh belt oven, electric/gas heating optional, temperature adjustable from 80-150°C, 30-60kW power, baking time adjustable from 20-40 minutes.
 

7. Rotary Drum Seasoning Machine (Oil Spraying & Flavor Coating)

 
  • Function: Uniformly apply oil (butter, egg yolk) and powder seasonings (garlic, cheese) to the bread slices for consistent flavor.
  • Specifications: 600-1000mm drum diameter, 2.2-3kW power, with automatic oil supply system and adjustable rotation speed.
 

8. Cooling Conveyor (Cooling & Settling)

 
  • Function: Cool the seasoned bread slices to room temperature to allow oil and seasonings to set, preventing sticking and moisture absorption during packaging.
  • Specifications: 5-10m long mesh belt line, 0.75kW power, with auxiliary cooling fans.
 

9. Automatic Packaging Machine (Final Packaging)

 
  • Function: Weigh and package the finished bread slices into small individual bags or bulk packs, with optional nitrogen flushing for extended freshness.
  • Specifications: Vertical/horizontal pillow-type packaging machine, supports nitrogen filling and various packaging sizes.
 
 

Key Production Line Notes

 
  • Capacity Options: 100-150kg/h or 200-250kg/h, with a total footprint of approximately 20-40 square meters.
  • Material Compatibility: Works with wheat flour, corn flour, rice flour, etc. The line can also produce puffed snacks like rice crackers, rice cakes, and snowflakes with die changes.
  • Automation: PLC centralized control allows the entire line to operate with only 1-2 operators.