Nadajemy kształt spożywanym w ciągu dnia potrawom: od śniadania po kolację

Produkty wytłaczane można spożywać podczas większości posiłków w trakcie dnia, ciesząc się różnorodnością kształtów i barw oraz bogactwem substancji odżywczych. Technologia, którą GEA przejęła od spółki Pavan, pozwala naszym klientom produkować wszystkie znane rodzaje żywności wytłaczanej zgodnie z trendami rynkowymi i potrzebami konsumentów.

Cutting-edge snack and breakfast technology solutions from GEA

GEA offers a comprehensive range of machinery tailored for the production of breakfast cereals, snacks pellets, direct expanded snacks and noodles, catering to a wide spectrum of consumer preferences and customers needs. From staple breakfast options like corn flakes and choco balls to popular snacks such as potato chips and 3D chips, GEA's advanced technology ensures precise shaping and consistent quality.

Additionally, their machinery facilitates the production of traditional products like noodles, showcasing their versatility in meeting diverse market demands. With snack pellet technology enabling the use of various raw materials, including cereal flours, root starches, and precooked ingredients like potato flakes, GEA empowers manufacturers to create innovative formulations with unique characteristics such as high fiber content or multigrain compositions.

Flexible extrusion technologies for diverse culinary habits

The diversity of culinary habits around the world requires snack technologies to be highly flexible and capable of adapting to various organoleptic characteristics. Thanks to the flexibility of its range of extruders, GEA extrusion technologies can be used to process both raw materials that require pre-cooking (such as potato-based products) and those that require cooking.

The processing of the former occurs through cold extrusion, while the latter, after being processed in the first step with a cooking extrusion, then move on to the forming phase, where specific dies and inserts resistant to high temperatures give the desired shape to the hot dough before drying.