{"id":7520,"date":"2026-06-01T09:01:52","date_gmt":"2026-06-01T09:01:52","guid":{"rendered":"https:\/\/dayiextrudermachine.com\/?p=7520"},"modified":"2026-06-01T09:01:57","modified_gmt":"2026-06-01T09:01:57","slug":"complete-kurkure-production-line-configuration-a-technical-guide","status":"publish","type":"post","link":"https:\/\/dayiextrudermachine.com\/ar\/complete-kurkure-production-line-configuration-a-technical-guide\/","title":{"rendered":"Complete Kurkure Production Line Configuration: A Technical Guide"},"content":{"rendered":"

Kurkure is a popular corn-based extruded snack known for its unique curly shape, crispy texture, and savory flavor coating. This guide provides a comprehensive overview of the complete production line configuration, from raw material handling to final packaging, suitable for small to industrial-scale manufacturing.<\/p>\n\n\n\n

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1. Overview of Kurkure Production Process<\/h2>\n\n\n\n

Kurkure belongs to the direct-expanded snack category. Unlike traditional potato chips made from slicing, Kurkure is produced through extrusion technology<\/strong>. The process can be summarized as:<\/p>\n\n\n\n

Raw Material Mixing \u2192 Extrusion (with die-forming) \u2192 Cutting \u2192 Frying or Baking \u2192 De-oiling \u2192 Flavor Coating \u2192 Cooling \u2192 Packaging<\/strong><\/p>\n\n\n\n

The entire line can be configured as either a batch-type<\/strong> system for smaller operations (100-150 kg\/hr) or a continuous automatic line<\/strong> for high-volume production (100-200+ kg\/hr).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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2. Complete Production Line Configuration<\/h2>\n\n\n\n

Below is the standard equipment configuration for a fully integrated Kurkure production line, arranged in process order.<\/p>\n\n\n\n

2.1 Raw Material Handling & Mixing Section<\/h3>\n\n\n\n
Equipment<\/th>Function<\/th>Key Specifications<\/th><\/tr><\/thead>
Grit Mixer cum Feeder<\/strong><\/td>Mixes corn grits, rice flour, water, and minor ingredients (salt, sugar, coloring) to achieve optimal moisture (approx. 12-14%)<\/td>Stainless steel construction; batch or continuous type<\/td><\/tr>
Screw Conveyor or Elevator<\/strong><\/td>Transfers conditioned mixture to extruder hopper<\/td>Prevents segregation; ensures steady feed<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Process Note:<\/strong> The mixture must have uniform moisture distribution. Inadequate mixing leads to inconsistent expansion during extrusion.<\/p>\n\n\n\n

2.2 Extrusion & Shaping Section<\/h3>\n\n\n\n

The extruder<\/strong> is the heart of the Kurkure production line. It uses high temperature (through shear heating) and high pressure to cook the dough and force it through a die, where sudden pressure drop causes expansion.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
Equipment<\/th>Function<\/th>Specifications<\/th><\/tr><\/thead>
Kurkure Extruder (Twin-Screw or Single-Screw)<\/strong><\/td>Cooks, shears, and pressurizes the dough; forms the unique curly or pola shape via specific die plates<\/td>Production capacity: 80-200 kg\/hr; Power: 7.5 HP to 25+ HP; Die pressure: 30-60 bar; Barrel temperature: 120-150\u00b0C (controlled by heating\/cooling jackets)<\/td><\/tr>
Rotary Cutter<\/strong><\/td>Cuts extrudate at the die face to desired length<\/td>Synchronized with extruder screw speed<\/td><\/tr>
Feeding Elevator (to fryer)<\/strong><\/td>Transfers cut pieces to next stage<\/td>Gentle handling to prevent breakage<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Extruder Types Available:<\/strong><\/p>\n\n\n\n

    \n
  • Manual\/Semi-Automatic:<\/strong> Lower cost, simpler operation, ~25-100 kg\/hr capacity<\/li>\n\n\n\n
  • Automatic German\/European Technology:<\/strong> High precision, 100-200 kg\/hr, fully automated controls<\/li>\n<\/ul>\n\n\n\n

    Die Selection:<\/strong> Interchangeable die plates produce various shapes (curls, straight sticks, balls, rings, or the signature “pola” shape).<\/p>\n\n\n\n

    2.3 Frying or Baking Section<\/h3>\n\n\n\n

    After extrusion, the product must be dried to achieve crunchiness and shelf stability. Two options exist:<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    Option A: Continuous Frying System (Most Common)<\/h4>\n\n\n\n
    Equipment<\/th>Function<\/th>Key Features<\/th><\/tr><\/thead>
    Rotary Sieve \/ Shaker<\/strong><\/td>Removes fines and broken pieces before frying<\/td>Improves oil quality and product uniformity<\/td><\/tr>
    Continuous Frying System with Heat Exchanger<\/strong><\/td>Deep-fries the extruded pieces to develop color, texture, and crispiness<\/td>Oil temperature: 160-180\u00b0C; Residence time: 1-3 minutes; Automatic temperature control; Oil filtration circulation<\/td><\/tr>
    De-oiling Belt \/ Vibratory De-oiler<\/strong><\/td>Removes excess surface oil after frying<\/td>Reduces final fat content; improves mouthfeel<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    Option B: Baking \/ Roasting (Healthier Alternative)<\/h4>\n\n\n\n

    For “baked not fried” Kurkure variants:<\/p>\n\n\n\n

      \n
    • Multi-zone Conveyor Oven<\/strong> or Rotary Roaster<\/strong><\/li>\n\n\n\n
    • Temperature: 150-200\u00b0C<\/li>\n\n\n\n
    • Residence time: 5-15 minutes<\/li>\n\n\n\n
    • Produces lower-fat product with different texture profile<\/li>\n<\/ul>\n\n\n\n

      2.4 Flavor Coating Section<\/h3>\n\n\n\n

      Flavor application is critical for Kurkure’s distinctive taste. kurkure banane wali machine The coating process typically uses a two-stage system: oil spraying followed by powder seasoning.<\/p>\n\n\n\n

      Equipment<\/th>Function<\/th>Configuration<\/th><\/tr><\/thead>
      Linear Feeder<\/strong><\/td>Evenly distributes fried\/baked pieces into coating drum<\/td>Ensures consistent coating<\/td><\/tr>
      Flavor Applicator & Coating Drum<\/strong><\/td>Rotating drum with internal flights; applies oil or slurry first, then flavor powder<\/td>Drum speed adjustable (10-25 RPM); Tilt angle adjustable for residence time control<\/td><\/tr>
      Slurry System<\/strong> (optional)<\/td>Mixes and pumps liquid seasoning (e.g., cheese, tomato) for wet coating<\/td>Tank with agitator; positive displacement pump<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

      Typical Coating Sequence:<\/strong><\/p>\n\n\n\n

        \n
      1. Oil spray:<\/strong> Poultry fat or palm olein (5-10% by weight) \u2013 helps powder adhere<\/li>\n\n\n\n
      2. Powder seasoning:<\/strong> Spice blend, cheese powder, masala, etc. (2-5% by weight)<\/li>\n\n\n\n
      3. Tumbling action:<\/strong> Even distribution over 2-5 minutes<\/li>\n<\/ol>\n\n\n\n

        2.5 Cooling & Packaging Section<\/h3>\n\n\n\n
        Equipment<\/th>Function<\/th>Specifications<\/th><\/tr><\/thead>
        Cooling Conveyor (with forced air)<\/strong><\/td>Cools coated product to room temperature before packing<\/td>Prevents moisture condensation inside bags; extends shelf life<\/td><\/tr>
        Elevator to Packing Hopper<\/strong><\/td>Transfers cooled product<\/td>Can include a buffer silo<\/strong> to decouple production from packaging line speeds<\/td><\/tr>
        Vertical Form-Fill-Seal (VFFS) Machine<\/strong><\/td>Automatically forms bags, fills with product, seals, and cuts<\/td>Multi-head weigher for accuracy; gas flushing optional (nitrogen for freshness)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
        \n\n\n\n

        3. Production Line Configurations by Scale<\/h2>\n\n\n\n

        3.1 Small-Scale \/ Batch-Type Line (25-100 kg\/hr)<\/h3>\n\n\n\n

        This configuration is suitable for startups, small businesses, or R&D facilities.<\/p>\n\n\n\n

        Equipment List:<\/strong><\/p>\n\n\n\n

          \n
        1. Manual mixer<\/li>\n\n\n\n
        2. Single-screw extruder (7.5 HP, 25-100 kg\/hr)<\/li>\n\n\n\n
        3. Batch fryer (rectangular kettle)<\/li>\n\n\n\n
        4. Manual or semi-auto coating pan<\/li>\n\n\n\n
        5. Manual packaging scale<\/li>\n<\/ol>\n\n\n\n

          Pros:<\/strong> Low capital investment (~\u20b92-5 lakhs \/ $2,500-6,000 for basic extruder)
          Cons:<\/strong> Labor-intensive; inconsistent quality; lower output<\/p>\n\n\n\n

          3.2 Medium-Scale Continuous Line (100-200 kg\/hr)<\/h3>\n\n\n\n

          This is the most common commercial configuration.<\/p>\n\n\n\n

          Equipment List:<\/strong><\/p>\n\n\n\n

            \n
          1. Automatic mixer cum feeder<\/li>\n\n\n\n
          2. Extruder (automatic, 100-200 kg\/hr, 20-25 HP)<\/li>\n\n\n\n
          3. Continuous frying system with heat exchanger<\/li>\n\n\n\n
          4. De-oiling belt<\/li>\n\n\n\n
          5. Rotary coating drum with slurry system<\/li>\n\n\n\n
          6. Cooling conveyor<\/li>\n\n\n\n
          7. VFFS packaging machine<\/li>\n\n\n\n
          8. Central control panel<\/li>\n<\/ol>\n\n\n\n

            Factory Space Required:<\/strong> Approximately 30m (L) x 20m (W)<\/strong> = 600 m\u00b2 for complete line including raw material and finished goods storage<\/p>\n\n\n\n

            Total Power Requirement:<\/strong> Approx. 20-30 HP<\/strong> (15-22 kW)<\/p>\n\n\n\n

            3.3 Large-Scale \/ Fully Automatic Line (200-500+ kg\/hr)<\/h3>\n\n\n\n

            High-capacity lines used by major snack manufacturers.<\/p>\n\n\n\n

            Added Features:<\/strong><\/p>\n\n\n\n

              \n
            • Twin-screw extruder with precision temperature zones<\/li>\n\n\n\n
            • Automated oil filtration and replenishment system<\/li>\n\n\n\n
            • Multi-flavor coating line with quick-change capability<\/li>\n\n\n\n
            • In-line metal detector and checkweigher<\/li>\n\n\n\n
            • Fully integrated PLC control with remote monitoring<\/li>\n<\/ul>\n\n\n\n
              \n\n\n\n

              4. Production Process Flow Diagram<\/h2>\n\n\n\n
              \u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502   Raw Materials \u2502 (Corn grits, rice flour, water, salt, oil)\n\u2502    Receiving    \u2502\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502   Mixer cum     \u2502 \u2192 Pre-conditioning to 12-14% moisture\n\u2502     Feeder      \u2502\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502    Extruder     \u2502 \u2192 High shear, 120-150\u00b0C, 30-60 bar \u2192 Expansion at die\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502   Rotary Cutter \u2502 \u2192 Cut to length (3-5 cm typical)\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502 Rotary Sieve    \u2502 \u2192 Remove fines\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502Continuous Fryer \u2502 \u2192 160-180\u00b0C, 1-3 minutes \u2192 Develop crunch & color\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502   De-oiling Belt\u2502 \u2192 Remove excess oil\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502Flavor Coating   \u2502 \u2192 Step 1: Oil spray \u2192 Step 2: Powder seasoning\n\u2502    Drum         \u2502\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502 Cooling Conveyor\u2502 \u2192 Ambient or forced air (3-5 minutes)\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u252c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518\n         \u25bc\n\u250c\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2510\n\u2502    Packaging    \u2502 \u2192 VFFS machine \u2192 Metal detection \u2192 Case packing\n\u2514\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2500\u2518<\/code><\/pre>\n\n\n\n
              \n\n\n\n
              5. Key Parameters for Quality Control<\/h2>\n\n\n\n
              Stage<\/th>Parameter<\/th>Target Range<\/th>Monitoring Method<\/th><\/tr><\/thead>
              Mixing<\/td>Moisture content<\/td>12-14%<\/td>Moisture analyzer<\/td><\/tr>
              Extrusion<\/td>Die temperature<\/td>120-150\u00b0C<\/td>Thermocouple<\/td><\/tr>
              Extrusion<\/td>Motor current (load)<\/td>60-80% of rated<\/td>Ammeter<\/td><\/tr>
              Frying<\/td>Oil temperature<\/td>160-180\u00b0C<\/td>Digital thermometer<\/td><\/tr>
              Frying<\/td>Residence time<\/td>1-3 minutes<\/td>Speed control<\/td><\/tr>
              Frying<\/td>Oil quality (TPM)<\/td><24% total polar materials<\/td>TPM meter<\/td><\/tr>
              De-oiling<\/td>Residual oil<\/td>20-30% of product weight<\/td>Soxhlet extraction<\/td><\/tr>
              Coating<\/td>Oil application<\/td>5-10%<\/td>Weight check<\/td><\/tr>
              Coating<\/td>Powder application<\/td>2-5%<\/td>Weight check<\/td><\/tr>
              Final<\/td>Moisture<\/td><5% (fried) \/ <8% (baked)<\/td>Moisture analyzer<\/td><\/tr>
              Final<\/td>Water activity (Aw)<\/td><0.6<\/td>Aw meter<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
              \n\n\n\n
              6. Utilities Requirements<\/h2>\n\n\n\n
              For a standard 150-200 kg\/hr continuous line:<\/p>\n\n\n\n
              Utility<\/th>Requirement<\/th><\/tr><\/thead>
              Electrical Power<\/td>20-30 HP (15-22 kW), 3-phase, 415V AC<\/td><\/tr>
              Fuel (for fryer heating)<\/td>15-18 kg\/hr LPG or diesel (approx. 150,000-200,000 kcal\/hr)<\/td><\/tr>
              Water<\/td>500-1000 L\/day (for cleaning and slurry preparation)<\/td><\/tr>
              Compressed Air<\/td>5-10 CFM @ 6-8 bar (for pneumatic systems, if used)<\/td><\/tr>
              Ventilation<\/td>Exhaust hood over fryer and coating area<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
              \n\n\n\n
              7. Additional Equipment Considerations<\/h2>\n\n\n\n
              7.1 Optional Add-ons<\/h3>\n\n\n\n
                \n
              • Gravimetric Feeder:<\/strong> For precise continuous feeding of multiple ingredients<\/li>\n\n\n\n
              • Sifter \/ Pre-cleaner:<\/strong> Removes foreign material from incoming grits<\/li>\n\n\n\n
              • In-line Metal Detector:<\/strong> Installed before packaging for food safety<\/li>\n\n\n\n
              • Gas Flushing System:<\/strong> For nitrogen-flushed bags to extend shelf life<\/li>\n\n\n\n
              • Case Erector & Sealer:<\/strong> Automated secondary packaging<\/li>\n<\/ul>\n\n\n\n
                7.2 Sanitation Requirements<\/h3>\n\n\n\n
                  \n
                • All food-contact surfaces: Stainless Steel 304 or 316<\/strong><\/li>\n\n\n\n
                • Easy-access design for cleaning between batches<\/li>\n\n\n\n
                • CIP (Clean-in-Place) capability recommended for frying oil lines and coating drums<\/li>\n<\/ul>\n\n\n\n
                  \n\n\n\n
                  8. Supplier Landscape (Typical Sources)<\/h2>\n\n\n\n
                  Based on industry listings, Kurkure production line equipment is commonly available from:<\/p>\n\n\n\n
                    \n
                  • Indian manufacturers:<\/strong> Provide economical semi-automatic lines (\u20b95-25 lakhs \/ $6,000-30,000)<\/li>\n\n\n\n
                  • Taiwanese manufacturers:<\/strong> Known for reliable mid-range automatic lines<\/li>\n\n\n\n
                  • European manufacturers (German\/Italian):<\/strong> High-end fully automatic lines with advanced process control<\/li>\n<\/ul>\n\n\n\n
                    \n\n\n\n
                    9. Typical Configuration Summary Table<\/h2>\n\n\n\n
                    Section<\/th>Equipment<\/th>Function<\/th>Recommended Supplier Type<\/th><\/tr><\/thead>
                    1<\/td>Grit Mixer cum Feeder<\/td>Condition raw materials<\/td>Indian\/Taiwanese<\/td><\/tr>
                    2<\/td>Extruder with Die & Cutter<\/td>Shape and expand product<\/td>German\/Taiwanese\/Indian<\/td><\/tr>
                    3<\/td>Rotary Sieve<\/td>Remove fines<\/td>Any<\/td><\/tr>
                    4<\/td>Continuous Fryer with Heat Exchanger<\/td>Fry and crisp<\/td>Indian\/Taiwanese<\/td><\/tr>
                    5<\/td>De-oiling Belt<\/td>Remove excess oil<\/td>Any<\/td><\/tr>
                    6<\/td>Flavor Coating Drum with Slurry System<\/td>Apply oil and seasoning<\/td>Indian\/Taiwanese<\/td><\/tr>
                    7<\/td>Cooling Conveyor<\/td>Cool to room temp<\/td>Any<\/td><\/tr>
                    8<\/td>VFFS Packaging Machine<\/td>Bagging<\/td>Any major brand<\/td><\/tr>
                    9<\/td>Control Panel<\/td>Centralized control<\/td>–<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
                    \n\n\n\n
                    Conclusion<\/h2>\n\n\n\n
                    A complete Kurkure production line integrates several key unit operations, with the extruder<\/strong> being the most critical for achieving the signature shape and texture. Line configuration should be selected based on target production capacity (typically 100-200 kg\/hr for commercial operations), available floor space (approx. 600 m\u00b2), and budget. Quality control at each stage\u2014from mixing moisture to frying temperature to coating uniformity\u2014is essential for producing a consistent, high-quality snack that meets consumer expectations.<\/p>\n\n\n\n
                    For a medium-scale commercial operation, an automatic continuous line<\/strong> with a 100-200 kg\/hr extruder, continuous fryer, and rotary coating drum represents the industry standard configuration.<\/p>","protected":false},"excerpt":{"rendered":"
                    Kurkure is a popular corn-based extruded snack known for its unique curly shape, crispy texture, and savory flavor coating. This guide provides a comprehensive overview of the complete production line configuration, from raw material handling to final packaging, suitable for small to industrial-scale manufacturing. 1. Overview of Kurkure Production Process Kurkure belongs to the direct-expanded […]<\/p>\n","protected":false},"author":1,"featured_media":6840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_focus_keyword":"","rank_math_description":"","footnotes":""},"categories":[223],"tags":[227,224],"class_list":["post-7520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kurkure-production-line","tag-kurkure-chips-machine","tag-kurkure-making-machine"],"acf":[],"_links":{"self":[{"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/posts\/7520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/comments?post=7520"}],"version-history":[{"count":1,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/posts\/7520\/revisions"}],"predecessor-version":[{"id":7521,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/posts\/7520\/revisions\/7521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/media\/6840"}],"wp:attachment":[{"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/media?parent=7520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/categories?post=7520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dayiextrudermachine.com\/ar\/wp-json\/wp\/v2\/tags?post=7520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}