Baking & Snack - August 2023 - 62

SNACK PROCESSING
Flexibility and parameter control are critical to addressing
most of these challenges. Clextral's Evolum+
platform provides a greater range of mechanical energy
and screw speeds during processing.
" This lets us increase the mechanical energy to modify
the internal product texture, " Mr. Coelho said. " When
we process at higher speeds, we can obtain finer internal
texture and lower density in the snacks. "
The process section of Coperion's ZSK Food Extruder
contains several barrels in which the co-rotating screws
operate.
" The closely intermeshing screws with their tight selfwiping
profile eliminate stagnant zones over the whole
length of the process section, " Mr. Hüttner explained.
Coperion's extruder also combines high-free screw
Fast-moving, innovative
snack producers are
looking for equipment
offering quick, tool-less
removal of attachments
to move quickly from one
product to the next.
Reiser
with high-fat content are used, it is a challenge to introduce
enough mechanical and thermal energy into the
extrusion process. "
Mike Shaw, sales account manager, snacks/cereals,
Bühler Inc., noted that while healthy ingredients may
require some changes to the equipment, most can easily
run on twin-screw extruders.
" Some high-protein ingredients with fine granulation
may require consideration for direct feeding to the
extruder infeed to guarantee consistent flow, " he said.
" The addition of protein and fiber can also hinder expansion
in the end product, so the screw configuration
must be tailored to the type of protein and quantity in
the formulation. "
TO KEEP INCLUSIONS INTACT,
EXTRUDERS NEED TO BE GENTLE TO
MOVE THEM THROUGH THE PROCESS
WITHOUT DAMAGING THEM.
Both high-protein and high-fiber snacks will have
an impact on texture, a direct result of the changes to
the product expansion profile as the dough is pushed
and cooked through high-pressure extrusion. These
products also often require more mechanical energy to
achieve the desired mouthfeel, explained José Coelho,
president, Clextral USA.
" The more fiber and protein we add, the lower the
rate of product expansion; the product bite tends to be
harder and the product surface rougher, " he said. " This
is not necessarily a negative consequence, depending on
the product desired. "
62 Baking & Snack August 2023 / www.bakingbusiness.com
volume, screw speeds up to 1,800 min-1 and a specific
torque of 11.3 Nm/cm3. This combination allows the extruder
to be configured for every application, especially
high-feed intake of those raw materials that have a low
bulk density, often those that have a BFY health halo.
Sticky doughs can get stuck inside the extruder and
prevent product from flowing evenly. In those situations,
Paul W. Hill, national bakery sales manager, Handtmann
Canada, recommended feed systems that are designed to
reduce friction and feature short paths.
" Material selection for the feed system is also part
of the reduced friction design process, and specialized
coatings can also be used to reduce the coefficient of
friction, " he said. " Water-jacketed temperature control
has also been very helpful in managing things like the
product flow of fudge on extruded baked products without
valve-free depositing systems, for instance. "
When it comes to low-pressure extruded snacks, Mr.
Roesler said much of the challenge BFY doughs pose can
be addressed with simple modifications.
" Gluten-free doughs, for example, are missing the
elasticity and strength of wheat-based snacks, so the
dough doesn't fill the extruder chamber as easily, " he
said.
This can cause gaps as the dough isn't pulled evenly
into the extruder. Those gaps impact the even pressure
necessary throughout the extruder and can cause inaccurate,
inconsistent piece weights. A pre-feed system attached
to the front of the extruder forces the gluten-free
doughs into the extruder evenly, avoiding these issues.
" Without a pre-feed system, the dough will sit on top
of the screws inside the extruder and won't get pulled
in, " Mr. Roesler explained. " That creates bridging, or air
pockets. The pre-feed system mechanically forces it into
the chamber and eliminates the bridging. "
He did recommend snack manufacturers stick to fine
flours, however, that create a homogenous dough. Lowpressure
extrusion does not lend itself well to inclusions,
http://www.bakingbusiness.com

Baking & Snack - August 2023

Table of Contents for the Digital Edition of Baking & Snack - August 2023

Baking & Snack - August 2023 - Intro
Baking & Snack - August 2023 - 1
Baking & Snack - August 2023 - 2
Baking & Snack - August 2023 - FCa
Baking & Snack - August 2023 - FCb
Baking & Snack - August 2023 - 3
Baking & Snack - August 2023 - 4
Baking & Snack - August 2023 - 5
Baking & Snack - August 2023 - 6
Baking & Snack - August 2023 - 7
Baking & Snack - August 2023 - 8
Baking & Snack - August 2023 - 9
Baking & Snack - August 2023 - 10
Baking & Snack - August 2023 - 11
Baking & Snack - August 2023 - 12
Baking & Snack - August 2023 - 13
Baking & Snack - August 2023 - 14
Baking & Snack - August 2023 - 15
Baking & Snack - August 2023 - 16
Baking & Snack - August 2023 - 17
Baking & Snack - August 2023 - 18
Baking & Snack - August 2023 - 19
Baking & Snack - August 2023 - 20
Baking & Snack - August 2023 - 21
Baking & Snack - August 2023 - 22
Baking & Snack - August 2023 - 23
Baking & Snack - August 2023 - 24
Baking & Snack - August 2023 - 25
Baking & Snack - August 2023 - 26
Baking & Snack - August 2023 - 27
Baking & Snack - August 2023 - 28
Baking & Snack - August 2023 - 29
Baking & Snack - August 2023 - 30
Baking & Snack - August 2023 - 31
Baking & Snack - August 2023 - 32
Baking & Snack - August 2023 - 33
Baking & Snack - August 2023 - 34
Baking & Snack - August 2023 - 35
Baking & Snack - August 2023 - 36
Baking & Snack - August 2023 - 37
Baking & Snack - August 2023 - 38
Baking & Snack - August 2023 - 39
Baking & Snack - August 2023 - 40
Baking & Snack - August 2023 - 41
Baking & Snack - August 2023 - 42
Baking & Snack - August 2023 - 43
Baking & Snack - August 2023 - 44
Baking & Snack - August 2023 - 45
Baking & Snack - August 2023 - 46
Baking & Snack - August 2023 - 47
Baking & Snack - August 2023 - 48
Baking & Snack - August 2023 - 49
Baking & Snack - August 2023 - 50
Baking & Snack - August 2023 - 51
Baking & Snack - August 2023 - 52
Baking & Snack - August 2023 - 53
Baking & Snack - August 2023 - 54
Baking & Snack - August 2023 - 55
Baking & Snack - August 2023 - 56
Baking & Snack - August 2023 - 57
Baking & Snack - August 2023 - 58
Baking & Snack - August 2023 - 59
Baking & Snack - August 2023 - 60
Baking & Snack - August 2023 - 61
Baking & Snack - August 2023 - 62
Baking & Snack - August 2023 - 63
Baking & Snack - August 2023 - 64
Baking & Snack - August 2023 - 65
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Baking & Snack - August 2023 - 67
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Baking & Snack - August 2023 - 70
Baking & Snack - August 2023 - 71
Baking & Snack - August 2023 - 72
Baking & Snack - August 2023 - 73
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Baking & Snack - August 2023 - 76
Baking & Snack - August 2023 - 77
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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