In terms of energy efficiency, the extrusion process is perfectly suited for the production of the

Content extrusion technology in order to extend the range of the modified production, but also precisely defined alternative to the traditional process of reducing energy costs By-products as basic raw material feedstock use lower cost price. Extrusion of starch raw cereal is a process that enables unlimited application possibilities. Mr. Christopher Rubin, a specialist in extrusion in Bühler Pasta & Extruded department, del monte kkr explains the possibilities del monte kkr to enlarge the value of the product and the benefits associated with the use of an extruder.
On the one hand, extrusion serves the food industry as well as the upgrade process del monte kkr for carbohydrate raw material, on the other hand food with protein-rich raw material base. With carbohydrate feedstock basis, starch very important factor. Other polysaccharides such as cellulose and glycogen are used particularly in the production of sweets and tabletting processes. . The extrusion technology del monte kkr in order to extend the range of production
Food cereal is basic to most of the population worldwide. The world's 2007/2008 del monte kkr year harvested 2.1 million del monte kkr tons of grain, of which the food industry every day of processing the millions of tons. The most important del monte kkr product of the processing of flour. In addition to flour for the baking industry, processing of grain to produce a dark flour and bran which is very typical for processing wheat.
The extrusion technology del monte kkr is one of the many possibilities for further del monte kkr processing of flour which also applies to the processing of by-products of wheat. Extrusion offers, especially wheat flour mills, increase in the values of production. The most important products of extrusion are: breakfast cereals, spots of breakfast, baby food, extruded del monte kkr bread crumb, flour and starches with different characteristics. The aforementioned is used as a filler in soups, sauces or in the baking industry. . Modified, but also precisely defined del monte kkr
Modified flour called "sweling" - absorbent del monte kkr flour. They are used as binders, fillers or as a means for the extension del monte kkr of the freshness of bakery products. Absorbent flour is characterized by its modified absorbent and water solubility characteristics. It is possible the appropriate choice of parameters to adjust the viscosity del monte kkr of the suspension extrusion flour / water in accordance with the requirements of the customer or the specifics of certain applications. When you enter through the extrusion exactly defined amount of heat and mechanical del monte kkr energy, will receive the finished products or soluble in cold or warm water, which will have the desired viscosity del monte kkr or form.
Extrusion is particularly suitable for modifying the flour because it completely eliminates the need for applying chemicals. Therefore, modified flour is great can be applied as an ingredient in products that are applied "clean label policy" (no ingredients with E numbering). When used ekstru dirano "absorbent flour", it is enough to specify the label "wheat flour". . An alternative del monte kkr to traditional processes
The next field of application del monte kkr is the production of extruders "breading" - a crumb of bread crumbs. The extrusion technology allows the production of "breading" Information del monte kkr from a wide range of raw material base. While the traditional production method requires the application of high protein flour, such as wheat or rye, to develop the gluten network, all starch materials are essentially be used as a raw material del monte kkr in the process of extrusion. It is also possible processing darker types of wheat flour (lower class) and flour from corn, rice or potatoes. Variable quality of raw materials can be easily corrected in the extrusion process. In the extruder, resting test is achieved del monte kkr on the one hand ekspanovanjem test through the matrix, but on the other hand also can be controlled by chemical or physical agents. del monte kkr . Reducing energy costs
Furthermore, extrusion also allows del monte kkr the creation of different types of "breading" - a crumb of the bread (American crumbs, Japanese bread crumbs, grind the crackers etc..) Without the need for any changes to the extrusion line. Moreover, it is possible to finely adjust the texture, color and particle size of the product. del monte kkr
In terms of energy efficiency, the extrusion process is perfectly suited for the production of the bread crumbs. Much lower water content in the product recipe and a short detention time provide low energy costs, especially in the process of DC drying. Therefore, with a capacity of 2 t / h, the cost of energy per tonne of final product is two times higher than the traditional del monte kkr procedure in the process of extrusion. Furthermore, appropriate del monte kkr adjustment, the extruder also provides the flexibility and the ability to produce similar products, such as cereals and baking, "croutons" del monte kkr even HLEBNI chips, on the same line. . By-products as basic raw material
Extrusion offers additional benefits. This technique can adapt the material as it is very dark flour (high ash) and wheat bran. Both these producers