Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.
“Twin-screw extrusion technology is very flexible and well-suited for the development of better-for-you products,” says Mike Shaw, sales account manager for extruded products, Bühler Group, Minneapolis. “A large variety of healthy ingredients can be used to produce products that are high in protein, gluten-free or made with multi-grains containing fiber and nutrients.”