Food Extrusion

Extrusion stands out as the basic technology of various products such as breakfast cereals, foodstuffs, cat-dog foods and fish feed. Hot extrusion can gelatinize starch and tissue or denature proteins according to the amount of mechanical energy produced. Thus, it changes the structure of the original raw materials in a way that transforms them into different products.

Extrusion is the most commonly used process for the full or partial shaping of food and grain products.

Premixed intermediates are fed into the process using steam and water.

If necessary, flavoring agents can also be added to the extruder at this stage to enhance flavor reactions. This allows the raw materials to be cooked with the addition of more or less mechanical energy as a result of the product.


  • Greater consistency in production and control of product quality
  • Increased productivity through continuous processing, faster start-up and shutdown between product changes, and advanced automation
  • More flexibility with the possibility to process a wide variety of raw materials
  • Easy maintenance and cleaning operation
  • Ecological and economical process parallel to low energy consumption with minimum water usage.