GEA’s extruding technology ensures well defined shapes with the possibility to chose between a wide variety of raw materials and shaping systems.
The GEA xTru extruders offer the flexibility to produce a wide range of products including: cereal-based snack pellets die-cut, 2D, 3D, multilayers, square shape, punched and direct expanded; breakfast cereals; dry pet food; and any other extruded food product.
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The fastest extruder ever built in the world: a high-performance, fully customizable solution designed for precise, high-speed production across a wide range of bakery products.
The single-screw cooking-extruder that can transform any raw materials into high added value products.
The single-screw cooking-extruder that can transform any raw materials into high added value products.
The twin-screw cooking-extruder with higher cooking capacity and versatility, featuring enhanced process capabilities.
Butter, love and stainless steel: the perfect biscuit recipe.
Crafting the crunch
Deux vis pour des extrudeurs multifonctions
Companies like GEA process and store large amounts of sensitive data. However, security incidents, from ransomware attacks to physical intrusions and industrial espionage, are ever-expanding. GEA’s effective protection of its business partners’ data – as well as its own proprietary information – is evolving into a competitive advantage. We spoke with Iskro Mollov, GEA’s Chief Information Security Officer, about what it takes to protect a global business in a volatile world.
Resource-efficient fashion has been a long-sought ambition amid the fashion industry’s considerable contributions to global carbon emissions. The need to close the loop by recycling textile fibers into virgin-like materials is higher than ever but seemed like a distant dream until now: Circ, GEA’s American customer and pioneer in the field of textile recycling, might be rewriting the future of the fashion industry.
Alternative proteins are promising – yet still expensive to produce. The usual response is that scaling up will solve this issue. But what if the solution was really about getting better, not just bigger? From more efficient, high-yield processes to upcycling waste heat, engineers are reshaping how we grow food.