We will welcome you from May 4-10 on Hall 3 – stand F26 of Interpack fair in Dusseldorf.
Into the meeting of all major actors in the food industry technologies, we invite you to test, taste, observe, live …
… THE CLEXTRAL EXPERIENCES
We presented it in preview in 2014, The Evolum 56+ will be back on Interpack this year.
To live the experience from the inside, witness the demonstration of the hydraulic opening of the machine.
Thanks to its success, we will give you testimonials from customers who are experiencing the success of this range and you will taste on our stand the best extruded flakes of the World, obviously made on Clextral lines !
Conquer new markets, experience the Fibrated Protein products
A major player in the new food consumption, fibered protein is at the heart of a growing market.
Fibered extruded proteins are a healthy and tasty alternative to animal meat. The wet extrusion cooking on our equipment makes it possible to manufacture high-quality products to serve the global food needs.
On our stand (Hall 3 – F26) we will offer you a CONTINUOUS TASTING of cooked vegetable protein products! Do not miss the opportunity to taste and let yourself be convinced.
Extrusion Porosification Technology, the latest Clextral innovation, an intensified drying process that makes possible porous powders with improved functionalities.
Through live demonstrations, you will be able to appreciate by yourself the rehydration qualities of the powders obtained by EPT.
Used alone or in line format, these new couscous and pasta equipment allow the industrialization or semi-industrialization of your production.
The pilot line is in Casablanca, Morocco, on the premises of the IFIM (Training Institute of the Meunière Industry) trains the future industrialists in couscous.
Designed on laboratory scale, it also allows the research and development of new products.