Baking & Snack - February 2024 - 90

EXTRUSION
Extrusion allows
depositing of brownie
batter as well as other
products with different
types of viscosity.
Axis Automation
Meanwhile, Rheon co-extruders use a specialized
mechanism that is able to cut, wrap and seal an exterior
casing around a filling. This mechanism or shutter also
allows for the cutting of very viscous materials.
" We have found that most gluten-free doughs are
quite sticky, and our shutters cut them very well, " Mr.
Giacoio said.
Mr. McIsaac said food companies can combine two
of its Vemags with a Reiser-engineered co-extrusion attachment
to produce an assortment of filled products.
" With the co-extrusion system, the first Vemag supplies
the product's outer shell while the second system supplies
the filling, " he said. " The forming attachment gives the
product its shape, and a crimper ensures securely sealed
product ends. Alternatively, a device can be used to cut
the product to uniform lengths with open ends. "
Mr. Hagedorn pointed out that Handtmann's Triple
Co-ex system produces pastry snack items where dough
rolls are filled with two inner linings.
" In this case, a core product is surrounded by an intermediate
filling, and both are then enclosed in an
outer layer of dough, " he explained. " The flexibility of
this technology also allows for a variety of different savory
or sweet creations with smooth and chunky fillings.
Current uses include baked items with a meat or vegan
core surrounded by a spicy sauce and then the dough
layer, and extruded soft cheese or yogurt surrounded by
a sweet fruit filling and the dough. "
Expanding on extrusion
In recent years, Mr. Campbell said, AMF has created a
simpler, lower-pressure path for the extrusion of bread,
rolls, tortillas and pizza production doughs. That allows
a wider range of grain structures to be produced from
extrusion dividers.
" We made it easier to run these high-speed machines
90 Baking & Snack February 2024 / www.bakingbusiness.com
WITH EXTRUSION, THERE
ARE HARDLY ANY BORDERS
WHEN IT COMES TO
CREATING NEW PRODUCTS.
and create some differentiation in the end products, "
he said.
For smaller, personal-sized pizzas, he added, AMF
created a pressed pan pizza system where extruded
dough drops into the pan at about 80 cuts per minute,
and then that whole pan gets pressed at once.
" It allows the bakery to have high efficiencies and still
create that same structure, " Mr. Campbell said. " This advancement
wasn't necessarily for creating innovative new
products for bakeries, but rather it was an innovative new
way to make their products at a higher efficiency rate. "
Mr. Sarajian said extruders are equipped with more
efficient motors and sophisticated control systems.
" This combination allows for faster extrusion rates
while maintaining precision, enabling producers to increase
their output without compromising the quality of
the products, " he observed.
For some snack producers, Ms. Harrington said,
smaller is better, especially for co-manufacturers with a
broad product portfolio.
" With the need for flexibility, midsize extruders are
best, " she said. " When you start up and shut down, you
generate waste. Smaller systems are easier to shut down,
remove the die, clean and start up again in 15 to 20 minutes
with proper planning. "
With extrusion, there are hardly any borders when it
comes to creating new products. To reinvent the market,
bakers and snack makers only need to leave it up to
their imaginations.
*
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