This year again, CLEXTRAL will take part of Ipack Ima 2018, from May 29th to June 1st.
As always we’ll let your discover our wide range of technologies and innovations :
Our last range of extruder Evolum+, Drying technologies developed by clextral, ingredients innovations and the brand new couscous pilot line, the CC LAB +.
THE EVOLUM +
Such a great succes, the Evolum + will be at Ipack Ima in 2018 !
A new way to develop the Couscous marketUsed 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 and other raw material.
Drying is known to be a key stage in the food processing industry. Clextral developed the Rotante Dryer, the most performant equipment on the market, especially for couscous and pasta lines.
Functional food ingredients cover a wide range of products that enhance taste, texture and other features. In particular Clextral developed porous powders that provide enhanced functional features, such as improved rehydration characteristics, it’s called Extrusion Porosification TechnologyTM (EPT).
We will welcome you on our 205m² booth, in