All raw materials which require cooking are processed in the first extrusion-cooking step, followed by the shaping step of the cooked mass, which can be either cold extrusion or any other system capable of giving a correct shape to hot dough before the drying. Forming extruders are used to shape pellets after cooking, to make die cut products or to extrude sheets or ribbons to be shaped and cut at distance from the die.
When the raw materials are already pre-cooked, like for instance with potato based products, there is no need for the cooking step: this pellet production process is referred to as the abovementioned cold extrusion. GEA feeds its success through constant and thoroughly organized Research & Development activities, analyzing new products in all respects, equipped with all types of instruments for chemical, chemical physical, rheological analysis and nutritional / organoleptic tests on food.
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