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Cutting core ingredient costs with extruders

04 January 2020

Twin-screw extrusion technology from Baker Perkins is said to offer potential savings in the production of core ingredients for the food industry, such as breadcrumb, croutons, gluten-free bread products, modified and pre-gelatinised flours, rusk for sausage fillings, and ice cream inclusions. 

Compared with traditional processes, extrusion is hygienic and energy efficient. It cuts space, equipment, energy and labour requirements; it is flexible, enabling quick and easy switching between different recipes.

The traditional breadcrumb making process, for example, involves mixing, forming and baking bread before discarding the crusts and grinding. The same product can be made with no waste using a twin-screw extruder and dryer.

To create croutons, a bread-like texture can be developed in the extruder and the pieces cut to size at the die or a post-extrusion cutter. 

Extrusion systems can be expanded as a business grows or markets change to move from ingredients into production of foods such as snacks and cereals.

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