| Customization: | Available |
|---|---|
| After-sales Service: | Machine Video Is Avaiable |
| Warranty: | 1 Year |
| Shipping Cost: | Contact the supplier about freight and estimated delivery time. |
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Fortified rice is produced by blending rice flour with essential vitamins and minerals (e.g., iron, zinc, vitamin B12, folic acid) and then extruding it into rice-shaped kernels that resemble natural rice. This process ensures better nutrition while maintaining taste and cooking properties.
**1. Ingredients & Fortification Mix**
**Base Materials**
- **Rice flour** (80-90%) - Fine powder from broken rice or milled rice
- **Binding agents** (5-10%) - Starch, gums (e.g., guar gum), or maltodextrin
- **Water** (20-30%) - For dough consistency
**Fortification Premix (1-5%)**
| **Nutrient** | **Common Form** | **Function** |
|--------------------|----------------|-------------|
| **Iron** | Ferric pyrophosphate (micronized) | Prevents anemia |
| **Zinc** | Zinc oxide/sulfate | Boosts immunity |
| **Vitamin A** | Retinyl palmitate | Improves vision |
| **Vitamin B1/B12** | Thiamine mononitrate / Cyanocobalamin | Energy metabolism |
| **Folic Acid** | Folate powder | Prevents birth defects |
*(Premix suppliers: DSM, BASF, FFI, etc.)*
**Step 1: Pre-Mixing**
- Blend rice flour, fortificants, and binder uniformly.
- Adjust moisture to **20-30%** (for proper dough formation).
**Step 2: Extrusion Setup**
- **Extruder Type**: Twin-screw (better mixing & shaping)
- **Temperature Zones**:
- **Zone 1 (Feed)**: 30-50°C
- **Zone 2-3 (Kneading)**: 70-90°C (partial gelatinization)
- **Zone 4-5 (Cooking)**: 100-120°C (full expansion)
- **Die Zone**: 80-100°C (shaping)
- **Screw Speed**: 200-400 RPM
- **Die Design**: Rice-grain-shaped holes (~5-6 mm length)
**Step 3: Extrusion & Shaping**
- The dough is forced through the die to form **rice-like kernels**.
- **Cutting mechanism**: Adjust blade speed for uniform grain size.
**Step 4: Drying & Cooling**
- **Hot-air drying** (60-70°C) to reduce moisture to **10-12%**.
- **Cooling** to room temperature before packaging.
**Step 5: Blending with Natural Rice**
- Fortified rice kernels are mixed with regular rice at **1:100 to 1:200 ratio** (e.g., 1 kg fortified rice + 99-199 kg natural rice).
**Conclusion**
Extrusion is the **most efficient method** for fortified rice production, ensuring **nutritional consistency** and **consumer acceptance**. Twin-screw extruders are preferred due to better mixing and shaping control.
| Model | Capacity |
| TSE70 | 150KG/H |
| TSE75 | 500KG/H |
| TSE78 | 800KG/H |


| Model | Main motor | Output |
| TSE65 | 22kw | 100kg/h-150kg/h |
| TSE70 | 30kw | 200kg/h-250kg/h |
| TSE85 | 55kw | 300kg/h-500kg/h |
| TSE90 | 75kw | 800kg/h-1000kg/h |