Manvi Venture

 200 kg/hr Kurkure Making Machine is an advanced piece of equipment designed for the efficient production of Kurkure snacks. 

300-350 kg/hr Automatic Soya Badi Making Machine is a specialized piece of equipment used in the production of soy chunks or textured vegetable protein (TVP). This machine processes defatted soy flour into textured chunks, granules, or nuggets, commonly used as meat substitutes due to their high protein content and similar texture to meat when hydrated. Soy badi machines are widely used in the food processing industry to produce vegetarian protein sources efficiently and at scale.
Key Features
High Capacity Output: Industrial soy badi machines are capable of producing large quantities of soy chunks per hour, ranging from small-scale models to high-output industrial machines, depending on production needs.

Extrusion System: Uses an extruder, which applies heat and pressure to soy flour, transforming it into a fibrous, chewy texture similar to meat.
Temperature and Pressure Control: Precise control over temperature and pressure settings allows for customized textures, from softer granules to firm chunks, based on product specifications.
Feeder System: A feeding mechanism ensures the steady flow of soy flour into the extruder, ensuring consistent production.
Die Plates for Shaping: Interchangeable dies allow for different shapes and sizes of soy chunks, enabling the production of various types of TVP products such as granules, chunks, or nuggets.
Cooling System: Once extruded, the product passes through a cooling zone or cooling conveyor to quickly reduce temperature, solidifying the texture and locking in shape.
Automatic Cutting Mechanism: Machines often have an adjustable cutter to define the length or size of the soy chunks, particularly for nugget-shaped TVP.
Soy Flour Feeding: Defatted soy flour, which is a byproduct of soybean oil extraction, is loaded into the machine’s feeder.

Extrusion and Texturing: The extruder subjects the soy flour to high pressure and heat, causing it to expand and develop a fibrous texture. During extrusion, moisture is added, and the combination of temperature, moisture, and pressure creates a meat-like structure in the soy protein.
Shaping and Cutting: The extruded dough is forced through die plates to form specific shapes. A rotating cutter then slices the extruded product into chunks, nuggets, or granules, depending on the settings.
Cooling and Drying: After cutting, the product is immediately cooled to set its shape, followed by drying to reduce moisture content and increase shelf stability.
Quality Control and Packaging: Once dried, the soy chunks are inspected for quality and then packed for distribution or further processing.