Snack Pellet Processing

Pellet and papad producers use twin-screw extruders, sheet forming, cutting and multi-stage drying to make 2D and 3D half-products from starch-based doughs for later frying or sale to snack makers. Moisture control is the critical step, because uneven drying leads to cracking in storage and inconsistent expansion in the fryer. Buyers look for sharp shapes, stable pellet moisture, and flexible dies for papad and 3D formats.

• Select screw configuration and die design for your starch source, since potato, cassava and wheat doughs behave differently in the barrel.
• Use staged drying with controlled temperature and airflow so pellets reach uniform moisture and do not crack during storage.
• Confirm that die sets and forming rollers can be swapped quickly when producing several papad or 3D shapes on one line.
• Run a fry test on dried pellets from each new recipe to verify expansion and shape retention before scaling up.