Surely no child will refuse corn sticks. Even adults sometimes like to crunch with these sticks. Parents are happy to buy them for their children, considering the product useful. Is this really true? Is there any benefit to such food, can you prepare it yourself at home?

What are they made of?

Corn sticks are well known to everyone since childhood. When buying this product, not everyone pays attention to its composition. What are these sticks made of, and how exactly are they prepared in production?

The main ingredient of the product is corn grits or flour. The main composition should also contain purified vegetable oil, a little salt, sugar or powdered sugar. In addition, today many manufacturers add various flavors to enrich the taste. You can often find sticks not just sprinkled with powder, but also glazed. You also come across products that are not sweet, but with the taste of bacon, cheese, or simply salty.

There are also bright, multi-colored sticks to which various food colors are added to make the product more attractive. No matter what additional ingredients manufacturers add, the basic composition of the sticks remains unchanged.

In a factory environment, such a product is manufactured literally in a matter of minutes. Corn grits are placed in special equipment, where under the influence of high temperature it turns into a homogeneous mass, a kind of dough. Afterwards it goes through the next stage, where it is given the shape of the sticks we are used to. Next, they go through the drying stage, where at the end they are sprayed with vegetable oil. After this, the sticks are coated with powdered sugar, glaze, or all kinds of aromatic additives are added.

Benefit or harm?

Seeing a product made from corn on the counter, many people think that it has great benefits. By and large, such sticks are not as harmless as they might seem at first glance. If only because they contain a large amount of carbohydrates. There are almost fifty-eight grams of carbohydrates per hundred grams of product. The calorie content of such a product with powdered sugar averages more than four hundred kilocalories per hundred grams. Of course, regular consumption of such a product will negatively affect health and slimness. But it’s also not worth saying categorically that corn sticks are harmful, because even after heat treatment some vitamins remain in them.

This product contains vitamin B2, which helps fight nervous tension and affects the health and beauty of the skin. Also, other nutritional and beneficial elements are preserved in the sticks. For example, this is potassium, fluorine, calcium. Unfortunately, there are very few of them left, so they cannot bring proper benefits to human health.

For maximum benefit, this product is recommended to be consumed in the morning for breakfast. To make your breakfast more balanced, it is recommended to eat sticks with fermented baked milk, natural yogurt, milk or kefir. They also go well with sour fruits and berries.

Corn sticks are recommended to be consumed at the moment of loss of strength, apathy, depression or severe hunger, if it is not possible to have a full lunch. They quickly saturate the body, restore strength and give vigor. This occurs due to the fact that carbohydrates quickly enter the bloodstream. But you should not abuse this product. In addition, due to the presence of fast carbohydrates, it is enough to eat just a few sticks in order to improve mental activity and relieve nervous tension. Therefore, during exams or intense mental work, you can easily afford to eat a small amount of this delicacy.

To ensure that the use of these sweet sticks does not have a detrimental effect on your health, you should not abuse them. There are no exact recommendations for quantity and dosage, because everything depends on the condition of the body and age. Adults, if there are no contraindications, can consume one small pack of these corn sticks per day. This is acceptable if a person leads an active lifestyle, and the sticks will be eaten instead of a second breakfast or afternoon snack.

Such a delicacy will be harmless to the figure if it becomes an independent dish and not an addition to a hearty lunch.

Since this product is very high in calories, it should not be consumed during pregnancy and breastfeeding. Excessive consumption of such dessert during pregnancy can lead to rapid weight gain, and this will negatively affect the health of the woman and her unborn child. In addition, pregnant and nursing mothers should not eat a product with various harmful additives in the form of flavorings. This will have a detrimental effect on the health of the child and the mother herself. Even classic sticks can cause an allergic reaction, diarrhea, and flatulence in an infant if a nursing mother eats such sweet corn sticks.

It is not recommended to use this product for gastritis, ulcers, pancreatitis. Also, this delicacy should not be eaten by those who suffer from diabetes, obesity, allergies, or who have an individual intolerance to this product.

You should not eat sticks during constipation and other intestinal problems. Those who are on a diet should not consume this delicacy either. From such a dessert you can gain extra pounds, which will not be easy to get rid of.

Can it be given to children?

Basically, such sticks are purchased for young children. It is convenient to take a corn “snack” with you on the road, as children love to crunch on them during long trips and walks. But if the child is 1 year old, then you should not give him such a treat. At this early age, the baby’s body will not be able to cope with such a large volume of carbohydrate load, this will have a detrimental effect on the functioning of the stomach and the body as a whole. Consumption of such a product at an early age can disrupt the metabolism in the baby’s body, and intestinal problems may begin. In addition, at an early age, the baby may experience an allergic reaction, and there is a high risk that skin rashes will appear.

Pediatricians and nutritionists recommend giving children such products only after three years. But even in this case, it is recommended to give sweet sticks to a child with great caution, controlling the amount of their consumption. At this age, it will be enough for children to eat a third of their usual pack a day, no more. And for the first time, it will be enough to give the child a few pieces to monitor the body’s reaction. When choosing a product for your baby, be sure to carefully study the composition. You should not choose flavored and glazed sticks. It is better to give preference to the classic version with regular powdered sugar. It is worth remembering that corn sticks are a delicacy, a dessert, so they cannot replace your baby’s full lunch.

In addition, it is important to remember that this product can destroy the enamel of children's teeth. The fact is that the sticks have a special texture and after use they stick to the teeth. Of course, this will negatively affect dental health if the child does not brush off any remaining treats with a toothbrush after eating.

How to cook at home?

Many people prefer to prepare such delicacies at home, with their own hands, in order to know for sure that the product does not contain any harmful additives. Of course, you can make sweet sticks in your home kitchen, the main thing is to know a proven recipe. To prepare the corn delicacy, take a deep saucepan and pour seventy milliliters of milk into it, add fifty grams of butter. Place the container on the fire and bring the liquid to a boil. As soon as the butter and milk boil, reduce the heat a little and add half a glass of corn flour.

The mass must be stirred thoroughly and continuously, otherwise lumps will form and nothing will work. As soon as the mass becomes thicker and more homogeneous, remove it from the heat and let it cool slightly. Then add two eggs and mix thoroughly. Place the finished dough into a pastry syringe or bag and place small sticks on a warm baking sheet. Place in the oven and bake until done. As soon as the sticks are ready, sprinkle them with powdered sugar and serve.

There is another recipe for homemade corn sticks. They are easy to prepare and taste sweet and airy. To prepare, you will need the following ingredients: sixty-five grams of corn flour, two proteins and one hundred grams of powdered sugar. Beat the whites until fluffy, then gradually add powder.

The result should be a thick and homogeneous mass. Then add corn flour to it, beat it and put it into a pastry bag. Place the sticks on a baking sheet and bake until done. It is better to cover the baking sheet with parchment to make it easier to remove the sticks later. As a result, they turn out sweet and crispy, so you can do without the sprinkles.

You can also make many delicious desserts from ready-made sticks. For example, many people prepare Anthill cake using these sweet sticks, or such a national dessert as “Chak-chak”. Many people use ready-made sticks when preparing homemade cakes and pastries, make sweet sausages from them, etc. For example, if you like glazed sticks, then you can easily prepare a small cake at home. Surely it will taste much tastier than store-bought.

To do this, take three hundred grams of sweet sticks, either ready-made or homemade. You will also need a can of boiled condensed milk and a pack of butter. The butter should be softened at room temperature, and then whipped together with condensed milk until it becomes a fluffy, homogeneous mass. We put our sticks into the mixture, carefully mix so that they are all covered with cream. Afterwards, transfer the mass to a plate and form a slide.

• Very often in cafes or shopping centers they offer to taste such a delicacy as sweet sticks in liquid nitrogen. There is no need to be afraid of this, since liquid nitrogen is often used to prepare various dishes and desserts; there is no harm in it.
• Before purchasing products, be sure to study the composition. If the packaging does not contain detailed ingredients, then it is better to discard such sticks. In addition, you should not buy products that contain sugar substitutes, flavor enhancers, flavoring additives and dyes.
• A high-quality product, during the manufacture of which no dyes were used, should be pale yellow in color.
• Once a package of corn products is opened, it can be stored for no more than two days. If after a day or two they acquire an unpleasant odor, then eating such a product is dangerous.
• It is better to beat the mixture for corn sticks with a mixer, then they will turn out more airy and crispy.

To learn how corn sticks are made, see the following video.

Let's consider the interesting topic of the history of corn sticks and find out How are corn sticks made? Sweet corn sticks have been known to everyone since childhood. They were a favorite delicacy back in Soviet times. Tender, airy and crispy sticks are loved not only by children, but also by adults. This product is both tasty and incredibly healthy. Made from high-quality varieties of corn with the addition of natural products (powdered sugar and deodorized vegetable oil), corn sticks are rich in calcium, magnesium, phosphorus and other minerals, and also contain vitamins C, E, PP and B group.

The predecessors of corn sticks were corn flakes, which were invented by the American brothers Wil and Keith Kellogg completely by accident. The reason was their own prudence, and maybe even greed. But, one way or another, in 1895 a patent was issued in the USA for the invention: “Hulled corn cereals, as well as the technology for their preparation.”

Corn sticks replaced flakes only in the post-war years of the 20th century. With the rapid development of food production technologies in the United States, extrusion has become widely used in various branches of the food industry. Extrusion is the pressing of a viscous mass of a product through special holes in order to obtain products of the required shape. In the Soviet Union, the first corn sticks were produced in 1963 at the Dnepropetrovsk Food Concentrates Plant using domestic equipment developed by Soviet designers. Since then, corn sticks have become a favorite delicacy of millions of people.

And finally how to make corn sticks, the production of corn sticks is a labor-intensive process. Corn grain must go through several stages of the technological cycle before it turns into an appetizing food. To make corn sticks, glassy, ​​hard varieties of corn are used. The grain is cleaned of the fruit shells and germ, which impart bitterness to the product. The prepared corn is ground into grits. Then the cereal is calibrated: sifted through vibrating sieves, where particles of inappropriate size are eliminated. The corn grits obtained in this way must be absolutely pure and without any flour impurities, which will negatively affect the quality.

The finished corn grits are sent to a special bunker, where it is salted, moistened, mixed and left for some time to evenly distribute moisture. Next, the extruder comes into operation. This is a special device that works on the principle of the well-known meat grinder. It has the shape of a cylinder, inside which a screw rotates at a certain speed. Heating elements are located in the inlet part of the extruder, and the outlet part is equipped with a matrix with holes of a certain diameter.

The prepared corn cereal mass is fed into an extruder, which is heated to a predetermined temperature. Using a screw mechanism, it moves towards the matrix. Under the influence of heating elements, the temperature of the corn mass increases. Liquid begins to evaporate from it and the pressure in the extruder increases. Under such conditions, corn grits turn into a plastic mass.

When the mass exits the extruder through the holes of the matrix, a sharp drop in pressure occurs, the superheated steam quickly evaporates and the corn mass explosively increases in size. Special ones cut the streams of squeezed-out corn sticks into pieces of the required size. And this is almost a finished product. All that remains is to sweeten the sticks and for this they use purified vegetable oil and finely ground, sifted powdered sugar. This process is carried out in special glazing installations, where cooled corn sticks and vegetable oil are first fed, and then powdered sugar.

Only with strict adherence to the technological process will high-quality products be obtained. The slightest glitch and corn sticks You may come across hard grains, and such delicacies are unlikely to please anyone.

Sweet corn sticks are a high-calorie product. 100 grams of sticks contain approximately 300 calories. Currently, the range of corn sticks is very large. They can be sweet, salty, cheese, bacon, and even lard flavored. Shelf life of sweets corn sticks without additives is quite large. But the shelf life of sticks with all kinds of flavorings must be controlled according to the sell-by date indicated on the label.

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Corn sticks(see photo) is one of children’s favorite sweet treats. The finished product is presented in the form of shaped dried foam, which is made from corn grits.

The very first to come up with this product were the American brothers John and Will Keith Kellogg, who founded a medical sanatorium in the USA. They decided to prepare dishes for the patients using maize flour. But since there was a lot of dough left, and it was a pity to throw it away, the rest of the dough was passed through special rollers. Thus, flakes appeared, which were then fried in sunflower oil and presented as a dessert for tea.

The familiar corn sticks in their current form first appeared in 1963 at the Dnepropetrovsk plant for the production of food concentrates, where the production of the product took place according to the specified technology and on the one developed by V.Ya. Krikunov. equipment.

Today there are quite a lot of varieties of such corn products. The product can be not only sweet, but also salty, glazed, creamy, chocolate, with the taste of bacon, cheese, cinnamon, vanillin, lemon.. In addition, some manufacturers make the sticks multi-colored and also make the product gluten-free and sugar-free.

Compound

The main composition of real corn sticks includes the following products:

• deodorized sunflower oil;
• corn grits;
• table salt;
• powdered sugar.

The calorie content of this product is quite high, so you should not abuse it so as not to harm your health.

How are corn sticks made at the factory?

The process of making corn sticks at the plant takes no more than ten minutes, so the company’s workers can make more than three tons of this product per shift. The production of natural sticks is as follows:

1. Corn grits are placed in an extruder (special equipment for kneading dough into sticks). There, under the influence of a temperature of one hundred and fifty degrees and strong pressure, it turns into a homogeneous dough.
2. Then the corn mass passes through a special matrix with holes of different shapes, which gives the sticks the desired appearance.
3. After the extrusion stage, the sticks are still wet, so they should be further glazed and dried in a drum.
4. As soon as the sticks fall into a special drum, they will begin to dry and various flavoring additives will be sprayed on top of them, as well as warm sunflower oil.
5. Next, the oil-soaked sticks are sent to another compartment of the drum, where they are completely immersed in powdered sugar. Due to the fact that there is warm oil on the sticks, the powder will begin to melt and turn into a sweet glaze.

The corn sticks are ready and ready to pack.

Benefits and harms

Corn sticks are not particularly beneficial because they contain a large amount of carbohydrates. Therefore, many experts recommend eating as many sticks a day as can fit in one hand, and only as a dessert for tea after the main meal, otherwise the product may cause constipation.

Many doctors do not recommend giving corn sticks to children under three years of age, since the young body cannot yet cope with large amounts of carbohydrates, and also in order not to provoke the development of an allergy to the sticks.

In addition, during pregnancy and breastfeeding you should avoid eating chopsticks. Since the product has a high calorie content, it can cause unwanted weight gain in a pregnant woman. A nursing mother should not eat them either, so that the baby does not have bloating, constipation, or an allergy to the new product.

Since the corn product contains many calories, it should not be eaten during a diet. Also, people who have had their gallbladder removed should not use chopsticks.

What can you cook?

You can make many different sweet desserts for tea with corn sticks. The sticks are mainly used for making cakes with condensed milk, toffee, honey, pastries, and rolls.

The product is also great for making cookies, rafaello, chips, and sweet sausages.

As an independent dish, corn sticks can be eaten for breakfast by pouring milk over them. In addition, the product can be eaten simply, washed down with tea or milk.

How to do it at home?

Making corn sticks at home is quite simple, since the process does not require special equipment (an extruder). Therefore, the housewife will not have much difficulty making natural homemade corn sticks.

To prepare sticks at home, you need to pour about seventy milliliters of homemade milk into a saucepan and add about fifty grams of butter. Boil the liquid, add half a glass of corn flour and stir continuously so that there are no lumps. The mass should be of uniform consistency. Then you should let the milk-corn mixture cool, and then beat in two eggs and mix thoroughly.

Place the dough in a special pastry bag and squeeze out into small “sausages” onto a warm baking sheet. Place the sticks in the oven and bake until done. Sprinkle the finished hot product with powder and you can serve it.

Below is a video on how to make corn sticks.

In the section Desserts, Sweets, Baking to the question How to make corn sticks at home? given by the author Gennady Meleshko the best answer is Question: How to make corn sticks at home?

Unfortunately, no way. Cooking corn sticks is impossible at home. You will understand this by reading about the production process: cereal, flour or a mixture of them and the necessary additives are loaded into an extruder (a machine similar to a large meat grinder). Then the working chamber is heated, and a screw rotating inside it moves the loaded mass towards the outlet and at the same time creates pressure. Under the influence of heat and pressure, the raw material melts and becomes viscous. At the same time, the structure of biopolymers changes: proteins denature and starch gelatinizes. But the most interesting thing happens when the heated viscous mass leaves the extruder. If the outlet holes (dies) are short, the pressure and temperature in the mass of raw materials drop sharply, and the water quickly boils away, creating a porous structure of the finished products.

225 gr. flour (I think it could be corn flour)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon, vanillin

150 gr. Crispy sticks (or corn flakes)

150 gr. grated chocolate

150 gr. chocolate icing. (I think you can if you want, but not necessarily)

2-3 cm. Bake for 20-25 minutes. Cut the cooled dough into rectangles or cubes and dip the stick in chocolate melted in a water bath.

Corn sticks recipe with photos at home

With an abundance of varieties of modern household appliances designed to help housewives delight their family and guests with delicious delicacies, creating corn sticks is a technologically quite complex process.

Features of the level of humidity and temperature balance in combination with a certain atmospheric environment require a strictly controlled step-by-step technology for preparing the dish.

In this complex process, the main role is played by a household kitchen appliance - an extruder. which launches the extrusion method - forcing the culinary mass through a forming hole at a certain pressure and temperature.

At the exit, the dough-like mixture is exposed to a sharp change in atmospheric conditions, which allows the product to acquire a porous structure, followed by specialized drying and sweetening.

Making your own corn sticks

So, if your home kitchen utensils have an extruder, then the recipe for making sticks is not difficult:

Take corn grits (buy ready-made or grind the corn in a coffee grinder) with the grains as uniform in size as possible. Since the process of foaming and burning of lumps formed from unevenly ground cereal depends on this.

The next stage of preparation takes place in a screw conditioner, where the cereal is mixed with salted water for 3-5 minutes, after which a long, three-hour period of breaking and moistening the cereal begins with constant monitoring of the level of humidity and temperature.

The process of pushing the mass into the dryer, forming uniform sticks, is the next stage of manufacturing.

By the way, the type of corn sticks does not necessarily have to have its classic arch and usual size. It is during this cooking phase that the sticks acquire an airy, porous structure.

After drying the sticks to five percent moisture, which gives them a crispy base, comes the moment of glazing, which is replete with a choice of food additives to add a certain taste to the sticks.

First, the sticks go through the stage of lubrication with filtered vegetable oil, which is sprayed onto the entire surface of the finished product. After all this, they are glazed in a mixing drum.

Ingredient additions may include chocolate chips, powdered sugar, crushed salt, garlic, spices, and mushroom, meat or cheese seasoning.

With this method of preparation, corn sticks will have a taste that is practically indistinguishable from factory-made and store-bought goods.

You can also cook sticks using a saucepan. This type of corn dish will be different from the factory one, but will delight you with the taste of home cooking.

For this recipe you will need:

Slowly bring the milk and butter to a boil in a saucepan. Add corn flour gradually and with continuous stirring so that no lumps form. Achieve a homogeneous mass.

Remove the resulting mass from the heat and let it cool slightly. Add two eggs to the cooled corn mixture and thoroughly beat all ingredients.

Using a pastry bag, press small, even finger-thick sausages onto a baking sheet. Bake the product in a well-heated oven.

Place the finished sticks on a dish and sprinkle with powdered sugar.

Hi all! My name is Irina. I have been interested in cooking since childhood, I have been working as a chef in a famous Moscow restaurant for several years, I have my own blog on the Internet and a channel on YouTube. For any questions, please contact me via the contact form.

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Corn sticks - a favorite delicacy from childhood

Corn sticks are familiar to people of all ages. Everyone, without exception, knows the amazing taste of this crispy treat. It can confidently be placed on a par with such delicacies as cotton candy, ice cream or “cock lollipops”.

A package of puffed food can be given to children at school, taken with you to work, on a picnic or on a trip, because it is relatively inexpensive and perfectly satisfies hunger. This is a very healthy product, but do not forget that it is also very high in calories, so you should not abuse your favorite food.

Many people are interested in how to cook corn sticks at home, and whether it is even possible to do it yourself. The technological process for making this popular dish is quite complex, so it is almost impossible to prepare it at home. Only special equipment that cannot be found in a regular kitchen can help with this. But there is another recipe for corn sticks that can be used to make this dish similar to the real thing. Let's look at two cooking options step by step and with photos.

We make corn sticks using specialized equipment

You will need equipment such as a household kitchen extruder and a screw conditioner. During cooking, humidity and temperature indicators should be observed, as well as the necessary atmospheric conditions should be created. Only then will you get the right and high-quality product. Using a special device - UKP-M, which costs about 2000 rubles, you can also quickly prepare your favorite dessert.

The preparation scheme is as follows (amount of ingredients “by eye”):

1. Grind the corn grits in a coffee grinder to even grains. Their size directly affects the foaming of the mass from which the delicacy is formed. Poor grinding will lead to lumps and burning;
2. Place the ground grains into the auger conditioner. There it needs to be mixed with warm, salted water for about four minutes;
3. Set the speed to constant and wait 3 hours for the mixture to mix until completely broken up. In this case, the humidity percentage in the device must be constantly maintained at 25%;
4. The moistened prepared cereal must be placed in an extrusion apparatus, where it undergoes a heating process of up to 200 degrees and foams, acquiring a plastic, homogeneous structure;
5. Next, the device uses pressure to push the mass into a special drying chamber, evenly cutting the “dough” with a mechanical knife at regular intervals. In this chamber, corn blanks are dried until their moisture content decreases to 5%. This makes them crispy. And it is at this stage that the workpieces acquire their usual airy appearance and porous shape;
6. The final stage is glazing. Here, the workpieces are first coated with filtered vegetable oil by spraying it onto the surface of the resulting products. After this, they are placed in a mixing drum along with the ground ingredients for glazing (powdered sugar, crushed salt, chocolate chips or various seasonings);
7. With this our delicacy is ready. It will be as tasty as the product produced in the factory.

Simplified version of corn sticks

There is another way to make homemade corn sticks. It is much simpler and faster than the previous one. Finished products will differ significantly from store-bought ones, but will also delight you with their taste.

Step-by-step cooking instructions:

1. Stir the butter and milk in a saucepan, place on low heat and bring to a boil, then slowly add the corn flour and stir continuously to avoid the appearance of lumps. Bring the mass until smooth;
2. Remove the resulting mixture from the heat and cool, then add the eggs and beat all the ingredients thoroughly;
3. We put the mixture into a cooking bag, then squeeze small finger-thick strips out of it onto a baking sheet;
4. We bake the preparations in a well-heated oven;
5. If desired, sprinkle the top of the finished dish with powdered sugar and place it on a plate.

Raffaello made from corn sticks

Your favorite delicacy can be consumed separately or included in many dishes. Therefore, finally - a simple sweet dessert made from corn sticks.

• A jar of condensed milk;
• Corn “sticks” – 150 g;
• Coconut flakes - to taste;
• Nuts (any) – 100 g.

1. Grind the corn sticks in a blender or pass through a meat grinder to obtain “flour”;
2. Place condensed milk into it and stir thoroughly until smooth;
3. Form small balls from the “dough”, place a nut on them and press them in, then roll the pieces again, giving them a round shape. Instead of nuts, you can use dried apricots or prunes;
4. Pour coconut flakes into a deep bowl and roll each ball evenly in it, then place in the refrigerator for a couple of hours. After this, the delicacy is ready to serve.

Many people clearly associate certain sweets with childhood. This includes ice cream, cotton candy, lemonade and, of course, corn sticks. How this airy delicacy is made at the factory and whether it is possible to make sticks at home, you will find out in this article.

What are corn sticks made from?

Raw materials for the production of corn sticks are immediately supplied to the plant in large quantities. It is brought to the enterprise literally in tons. The raw materials are corn grits, which is made from durum corn, powdered sugar, salt and refined deodorized vegetable oil. These are all the ingredients required to make corn sticks, familiar to everyone since childhood.

The composition of salted or other flavored sticks is similar, but instead of powdered sugar, simply salt or an appropriate flavoring such as bacon, cheese, etc. are added.

Equipment for making corn sticks

The production line for the production of corn sticks includes several types of equipment: a mixer for preparing cereals, a mill for producing powdered sugar, an extruder, a coating complex, a powdered sugar dispenser and a device that packages corn sticks. How products are made at the factory and at home and in what volume depends on the power of the extruder. By the way, the same equipment is used in the production of other breakfast cereals.

The device for making sticks comes in low, medium and high power. It is suitable for small, medium businesses and large factories respectively. In the first case, the productivity will be 30 kg of products per hour, in the second - 100 kg per hour, in the third - 250 kg per hour.

Corn sticks: how they are made at the factory

Thus, production capacity and equipment costs depend on the size of the enterprise. How are corn sticks made at the factory?

The entire technological process takes no more than 10 minutes. During an 8-hour production shift, about three tons of sweet treats are produced. The production process itself consists of several stages:

1. First, corn grits are fed to an extruder, the temperature inside of which ranges from 40 to 150 degrees.
2. Under the influence of high temperature and pressure, the raw material acquires the consistency of dough.
3. The plastic mass falls onto a special matrix with holes, when passing through which the dough sharply increases in size, as if exploding and acquiring the structure of a corn stick. This happens due to a sharp change in pressure. The shape and size of the holes on the matrix determine what the corn sticks will be: round, square, star-shaped, etc.

The sticks that come out of the extruder remain too wet, so they do not have their own taste and do not yet crunch on the teeth. To do this, they need to be glazed and dried in a special drum.

How to make corn sticks with flavoring additives

At the next stage, after the products leave the extruder, they are dried in a special drum. Next, the sticks enter the coating complex - this is a device that resembles a long drum, with the help of which powdered flavoring additives are applied to the products. At the same time, vegetable oil is supplied through the sprayer. It is heated inside the drum and sprayed evenly in a small amount onto the corn sticks. How are they glazed? Read on.

After the sticks are saturated with oil, they go into the next compartment of the drum. Here they are sprinkled with powdered sugar on all sides. When it comes into contact with warm vegetable oil, it melts, forming a sweet glaze on top of the product. At the next stage, ready-made sticks come out of the drum. Then they are packaged by special equipment in automatic mode. Finished sticks are packaged and sent to the warehouse, and then directly to the wholesale buyer.

How to make corn sticks at home

You won't be able to make corn sticks at home without special equipment. Products acquire an air structure only when passing through an extruder, which provides the necessary sharp pressure drop. Neither a traditional screw meat grinder, nor even a pastry bag can replace professional equipment in this case.

How to make corn sticks at home? Very quickly if equipment and raw materials are available. First of all, for this you will need a special apparatus for making corn sticks UKP-M. The productivity of the device is 15 kg of products per hour.

To prepare the sticks, corn grits are first poured into a special funnel on the body, passed through a humidification system and subjected to thermoplastic processing. The entire process occurs almost instantly in a continuous mode. Then the mass is pressed at a certain speed through a special matrix with cutting, which gives the required shape to the finished product. The simplest corn sticks are ready! Now they need to be coated with glaze or sprinkled with powdered sugar, and they can be served.

In addition to corn sticks, the UKP-M device is used for the production of products from wheat, pearl barley, rice in the shape of stars, tubes, etc.