mobile-menu-toggle Food VERSATILE PROCESSES Precise and Efficient Processing Extruder features that optimize process stability and enhance versatility Each component engineered specific for your application Abundant Product Possibilities Puffs, stars, moons, o’s, honey combs, rice crisps & other cereals Corn curls, balls, tubes, rings & other snacks – and a full range of textured vegetable protein products More Benefits Delivered Improve output-to-energy ratios and simplify maintenance Increase the life of critical screw and barrel components Textured Vegetable Proteins Target objectives: texture, mouthfeel and appearance Textured vegetable proteins: Soy, wheat gluten base, pea, lupin, lentil and legume Recipe add-ins: Salt, coloring, starches, oils and flavors High Moisture Meat Analogs High Moisture Meat Analogs (HMMA) are plant-based products designed to mimic whole muscle meat. They can be created to: Exhibit similar characteristics for moisture, protein and fat contents Feature a densely layered, somewhat fibrous structure Contain between 50% and 80% moisture after extrusion, corresponding to their whole meat counterparts DOWNLOAD BROCHURE Breading Products Extrusion for Breading Processes Reduce equipment, labor and energy costs and space requirements Advantages over conventional baking for gluten-free breading Relies on protein development and the expansion of starch fraction in the cereal grain instead of fermentation Traditional Breading Products Can be produced by baking loaves of bread with specific cell structures and textures designed for breadcrumb applications Predust baking process produces dense breading products but yield fine particle size or granulation when ground Cracker Meal Similar to predust but often includes a small amount of leavening agent Creates slightly porous product during baking Final texture is not as hard as predust can be used for meat product coatings Expanded Crumbs Includes a fermentation step along with proofing and baking Allows a more open, porous cellular structure Produces a tender breading that can be used on a variety of food products Stuffing and croutons can use the same process Rusk Breading Used as a binder instead of a coating Can be mixed in with food such as cutlets, patties or ground meat to bind meat and flavorings when fried Panko Also referred to as Japanese crumb, oriental or Pandora based on geographic region Flaky bread crumb used as a crunchy coating for fried foods Made from bread baked by passing an electric current through the dough Cereals Ready-To-Eat Breakfast Cereals Extrusion cooking of ready-to-eat breakfast cereals offers processing advantages over conventional methods: Quickly and easily change the extruder for countless shapes and textures Add components to the system to create numerous flaked products Add the ability to coat the product with various flavors and dry and liquid additives Use raw material specifications to formulate products with higher nutritional value and greater textural variety Direct Expanded Breakfast Cereals Using a short length/high-speed process, direct expanded breakfast cereals can be created with a series of options. Water and flavoring slurries can be added to raw materials Short periods at high temperatures (over 200°C) avoids burning or destruction of flavor Pressure, temperature and moisture content combine to create steam that expands the product Rapid evaporative cooling results in the product structure Barrel length can be adjusted to deal with special recipes, such as those containing more than 50% oat flour Flaked Breakfast Cereals A similar process is employed for flaked breakfast cereals. Less energy is added to the product via friction due to higher moisture content and lower viscosity of the product Maximum temperature of 100°C Product is held in a low shear environment for up to 2 minutes Products is discharged with little or no expansion, forming a bead that can be cooled and flaked DOWNLOAD BROCHURE Snacks Produce a full range of snacks in an array of controlled shapes, sizes, colors and textures from a wide variety of ingredients. Ingredient Flexibility Rice and corn flours, grits and meals Ancient grains such as quinoa and sorghum Dried fruit powders Vegetables such as peas and pumpkin DOWNLOAD BROCHURE Ancillary Products Coating & Drying A post-extrusion coating and drying solution for syrup application uniformly coats and dries flaked and shaped cereals and snacks with slurry coating and flavoring materials. Sugar, cocoa, non-fat dry milk, corn syrup, honey and molasses Nut, fruit or granola bits also may be added during coating Dryers & Ovens AIRFLOW II CONVEYOR DRYER ENHANCED SANITARY DRYER COOLERS Automatic Control Systems Coating Systems Request Info to discuss the feasibility, design and implementation for your project +1 (785) 284-2133 CONTACT Research & Product Development The Wenger Technical Center is an agrifood laboratory equipped with the latest in research and production scale extrusion and drying equipment. Let us assist you with: Product development Laboratory analysis Process evaluation WORK WITH US Project Feasibility, Design & Implementation Count on our knowledge base and breadth of experience that is unsurpassed in extrusion processing and facilities construction. START PLANNING OVER 80 YEARS OF INNOVATION 15 Commerce Drive Sabetha, KS 66534 U.S.A. Telephone: +1 (785) 284 2133 Fax: +1 (785) 284 3771 INDUSTRIES EXTRUDERS & DRYERS REPLACEMENT PARTS EVENTS & NEWS ABOUT CAREERS CONTACT SERVICES & RESEARCH TALK TO A PRODUCT SPECIALIST to discuss the feasibility, design and implementation for your project REQUEST INFO PRIVACY POLICY FOLLOW WENGER Facebook Twitter Linkedin youtube Belgium +32 3 232 7005 Brazil +55 19 3881 5060 USA +1 785 284 2133 China +86 1390 102 0313 Taiwan +886 4 2322 3302 © WENGER MANUFACTURING · ALL RIGHTS RESERVED WEBSITE BY IMAGEMAKERS We use our own and third party cookies that allow us to deliver our services. 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