The expanded bread bran production line adopts twin-screw extrusion technology to make flour or other powdery grain raw materials into crumb, needle or flake bread bran and snowflake flakes; Its production process includes feeding, mixing, expansion, cooling, crushing, etc; Compared with the traditional baking method to produce bread bran, the puffing process has the advantages of large output, continuous production, energy saving and labor saving; In addition, the difference in taste and quality of the products is very small, which greatly replaces the traditional bread bran production process and enriches the product category. It is no longer limited to the appearance of crushed residue, and the selection of raw materials is also more abundant. All kinds of cereals and cereals can be used as raw materials either singly or in combination. The production process of the "expanded bread bran production line" is simple. The whole process from raw materials to finished products is uninterrupted and continuous, without manual operation. The continuous operation time is not less than 72 hours, and there is no waste water or waste material discharged in the whole process; The food contact part of the equipment is produced and processed with food grade materials that meet the requirements of food safety production. The whole line is customized. The supporting scheme and workshop layout are customized according to the actual needs of the user. The designed output ranges from 100 kg per hour to thousands of kg, wholeheartedly meeting your production needs.