Bakery & Snack Food
Biscuit Production Line
Biscuit factories, private-label bakeries and investors entering packaged biscuits.
Sized to baked biscuits per hour (kg/h of finished product) for a given size and weight
05 · Bakery & Snack Food — Production line
Co-extruded Filled Snack Line
Extrudes a crisp cereal tube while pumping cream or chocolate filling into its core, then crimps, cuts, dries and coats the pieces.
- Rating
- Sized to finished filled snacks per hour (kg/h) at a set filling share
- Versions
- Cereal tubes · Filled pillows · Cream or chocolate filling
- Best for
- Snack and cereal brands adding filled pillows or tubes to an existing extruded snack range
- Shell and filling formed in one continuous step
- Crimping rollers for pillows, or straight cutting for tubes
- Filling pump sized on your filling recipe
- Drying and coating planned to keep the filling intact
Short answer: A co-extruded filled snack line forms a cereal shell in an extruder while a separate pump feeds cream or chocolate filling into the centre of the die. The filled tube is then crimped into pillows or cut into sticks, dried or toasted and coated. How the shell dough and the filling flow, and the filling share you want, decide the die and pump set-up.
How it works
- Shell mixing and extrusion – a grain-based mix is cooked in an extruder and pushed out as a hollow tube.
- Filling – a filling pump delivers cream or chocolate through a centre pipe in the co-extrusion die, filling the tube as it forms.
- Crimping and cutting – rollers press the tube at intervals to seal it and cut it into pillows, or a cutter divides it into sticks.
- Drying or toasting – pieces are dried to the target crispness without overheating the filling.
- Coating – a sugar or flavour coating can be applied in a drum.
- Cooling and packing – snacks are cooled and packed.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Cereal tubes | Snack sticks and bars | Open ends; filling must stay put |
| Filled pillows | Cereals and snack pillows | Crimp sealing, roller wear |
| Cream filling | Sweet and savoury creams | Viscosity at pumping temperature |
| Chocolate filling | Chocolate-filled pillows | Temperature control in pipes and pump |
The shell must be firm enough to hold the filling and thin enough to stay crisp; that balance is tuned during commissioning with your recipes. Drying after co-extrusion is gentler than for plain puffs, because fat-based fillings soften or move when they get too hot.
What we need from you to quote
- Shell recipe or reference product
- Filling recipe, viscosity information or a sample
- Filling share and product shape
- Drying or toasting and coating requirements
- Output in kg/h of finished product and running hours
- Pack format, site plan and utilities: power, water, compressed air
Where it sits in a line
The extrusion and drying principles are shared with the extruded snack production line, and filled pillows are often sold next to corn flakes and breakfast cereals. Coating uses a rotary coating drum; packing usually runs on a multihead weigher and VFFS packaging machine.
Common configurations
- Option A
Cereal tubes
a long filled tube is cut into sticks, for filled bars and snack sticks.
- Option B
Filled pillows
the filled tube is crimped and cut into pillow shapes, common for breakfast cereals and snacks.
- Option C
Cream or chocolate filling
the filling system is chosen by the filling recipe, with heating where the filling needs it to flow.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Shell recipe and how it flows in the extruder
- 02Filling recipe and its flow behaviour at pumping temperature
- 03Filling share of the finished product
- 04Crimping and sealing of the ends
- 05Acceptable filling leakage and the drying or toasting step afterwards
Frequently asked questions
What causes filling to leak from the snacks?
Usually the ends are not sealed well during crimping, the filling share is too high for the shell, or the filling is too thin at working temperature. We look at both recipes together before setting the filling share.
Can we use our own filling recipe?
Yes, as long as it can be pumped at a steady rate and stays stable through drying. Send the recipe or a sample so we can choose the pump and any heating.
Can the same extruder make unfilled snacks?
In many cases yes, by changing the die and switching off the filling system. Plan this from the start if you want both product types.
Get a quote for the Co-extruded Filled Snack Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
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