Twin screw extrusion technology was first used in 1956 as a technique for processing plastics and Clextral was a pioneer in that field. Clextral then became the first company to apply extrusion technology to food processing over 40 years ago.
Twin-screw extrusion processing versus conventional food processing
- Sustainable: remarkable process-intensifying capability of twin-screw extrusion technology and associated processing lines allows determinant operational advantages to be achieved, such as: continuous HTST (High Temperature-Short Time) cooking, high productivity owing to reduced downtime and material losses, energy and water savings, reduced footprint.
- Highly flexible: the same processing line is able to process various types of raw materials and mix formulations, and to produce a wide range of end products; whereas conventional cereal cooking processes (baking, hydrothermal cooking, etc.) are often limited to the production of low ranges of end-products with restricted possibilities to change operating parameters.
- Fully automated, with high level of operating stability; hence leading to consistent product quality; whereas conventional processing lines require frequent adjustment of process parameters.
- Fairly well suited to product innovation, with the possibility to target easily the four basic quality attributes of food products that are taste, flavour, texture and nutrition; product innovation may include upgrading of existing products as well as new products.
- Economical and cost-effective, as they are characterized by reduced CAPEX and OPEX due to the remarkable process-intensifying capability of extrusion processing technology.