Crispy extruded snack

Fibre fortification

Crispy extruded snack

Ingredion Ingredients Used: HI-MAIZE 260 - 22000B00

Corn sticks on the black table, selective focus



Ingredient Amount % as is
Rice flour 34.00
Corn, grits 25.00
HI-MAIZE® 260 Starch 16.00
Flour, soybean, defatted 10.00
Flour, soybean, full-fat 8.00
Sugar, granulated 5.00
Soybean oil 1.50
Calcium carbonate 0.50


  1. Mix all dry ingredients with soybean oil at low speed for 5 minutes or until the dry mix is homogeneous.
  2. Place the dry mix into a small hopper of the extruder.
  3. Run the extruder at screw speed of 400 rpm and barrel temperature of 55/125/130/140/150°C.
  4. Collect extrudates and dry to a moisture content of 5%.
  5. Apply seasoning, cool and pack.
  6. Separately check the bulk density.


HI-MAIZE® 260 Starch provides good expansion in extruded snack.

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