Ask for help: the granulation rate of big chicken feed is too low.

Corn 672, soybean meal 150, wheat flour 50, corn gluten meal 50, stone powder 15, calcium hydrogen 9, lard 38, small material 20 brewing temperature 80, compression ratio 12-15 have been tried. The yield is very low, with a quarter to a third being powder or very small particles. Corn moisture content is not high 13-14. I don't know why. The granulation effect of this formula was OK before, but there was a problem in the last month. ------------------------------------------------------------------------------------------------------------- Is it flour or secondary flour that you use in your formula? Is there any change in the purchase channel? Also check whether the cutter and ring die wear need to be replaced. In addition, check the steam path. I think it may be caused by too low water content in the conditioning process. It needs to be re-adjusted. The temperature can be raised a little. I'm not familiar with production, so that's all I can think of for your reference. -------------------------- It's flour, and if so, where do you think the problem is? Scraper, ring mold sure no problem. 80 degrees for steam. I can't believe it................................................... if there is too much oil added, the amount of oil added during granulation should not exceed 2%. If you exceed the recommended spraying after granulation--------------------------------------There is no big problem with the formula. From a nutritional point of view, there may be a little more stone powder. This formula is very similar to our current formula. Have you checked the circuit? Is the rotation speed enough? Is it because the circuit or voltage is not enough and cannot move? -------------------------------------- Too much fat added, no problem with the process parameters, check the ring mold-------------------------------------- Add so much oil can be considered with some fat powder, imports of Germany Pepsi United States, domestic Jiangsu Taixing. It can improve the quality of granulation. -------------------------------------- I have also encountered this problem of yours, and later it was found out that it was caused by the change in the texture of two raw materials, namely soybean meal and standard flour.