Soybean processing line in Algeria

After processing, from 1 ton of soybeans you will receive:

• 790-840 kg of cake
• 80-150 kg of soybean oil
• 50-60 kg of soybean hulls

Advantages of processing your own soybeans

• The main advantage – you will control the quality of the resulting cake and oil, as well as the content of protein, oil and fiber;
• The second advantage – you will receive profit from the processing of soybeans into cake, and not someone else.

Who uses this line?

• compound feed plants;
• livestock farms;
• poultry farms;
• oil-producing enterprises.

How the line works

The basic set of equipment is designed to process 24 tons of soybeans per day.
We can also equip the production for a productivity of 48, 72, 96, … tons per day.

E1000 extruders are part of the line with a productivity of 192 tons/day.

The main processes performed by our soybean line are shown in the diagram below.

We will create a graphic layout and adapt it after your comments.

We will prepare a list of equipment that will be used in your production of soy products.

Our technical representative in Algeria:

• will agree with you on the terms of sale of this equipment, the method of delivery and sign a contract with you;
• will organize customs clearance of the delivered equipment;
• will supervise the installation;
• will carry out commissioning or organize the arrival of Bronto specialists;
• will provide warranty and post-warranty support;
• will organize the supply of spare parts.

Soybean husking

If the cake is to be used to make textured products, the beans are crushed and up to 90% of the soybean hulls are removed from the raw material (the hull itself makes up 5-7% of the soybean weight).

Extrusion

Soybean raw materials are subjected to short-term (30-40 seconds) thermobaric treatment in an extruder.
Full-fat soybeans are heated to 135-145 °C and compressed to 12-15 Bar.
The goal is to reduce the content of anti-nutrients in the meal.

Oil pressing

In a screw oil press, soybean oil is pressed from full-fat soybeans.
The oil is pressed through gaps in a set of press bars. Depending on the oil content of the raw material, from 80 to 150 kg of oil is pressed per hour.
The press produces a cake with a residual oil content of 8-9%.

Oil cake cooling

In the cooler, air is blown through the cake and reduces the temperature of the product.
The goal is to achieve a temperature no more than 10 °C above ambient temperature.
This is necessary to preserve the nutritional condition of the protein in the cake.

Pre-cleaning of oil

In the separator, and then in the pre-filtration unit, solid cake particles are removed from the oil.