2010-06-14
Latin-American food processors attend Clextral’s short course on extrusion
Clextral hosted a record-setting 50 food processors at their Short Course on Extrusion in Tampa, Florida, on May 12-13, 2010 with visitors from Chile, Venezuela, Columbia, Argentina, Peru, Mexico and the Dominican Republic.
These professionals enjoyed an intensive two-day seminar conducted in Spanish that focused on new product development and processing with twin screw extrusion. "Transforme sus materias primas en productos extruidos de alto valor agregado" taught these food processors how they could use new ingredients and recipes to create value-added foods to expand their markets and increase profits.
The short course included process considerations: preconditioning techniques and equipment, ingredient evaluation, setting process parameters and how variables affect product characteristics, and die texturization. Also included were the effects of raw materials on extrusion, in terms of expansion, texture, gelatinization, and cooking, to reach desired product characteristics. Drying, coating and flavoring techniques were also discussed. Samples of many extruded products were presented for evaluation, and the test center demonstrations showcased new products and advanced techniques.
The short course was well-received by attendees, whose comments included “very worthwhile,” “extremely professional and well-done,” “excellent presentations,” “learned much from test plant sessions.”
For information and future short course dates, contact us.
