| Technology of extrusion. - Technology of extrusion is a modern production process, which turns cereals and other agricultural raw materials into products that are different from traditional food groups in their attributes, mainly in form, taste, and look. Extrusion is technology, which saves fibre, vitamins, and minerals from raw materials. This process was developed about 40 years ago in USA and nowadays is expanding very fast into new production-sectors. When talking about food processing, extrusion is considered a baker's process.
Extrusion may be divided into two sub-groups:
- low-pressure extrusion (used when producing pasta)
- high-pressure extrusion (used in our company)
During the process of extrusion the raw materials (mostly different kinds of flour, or mixture of flour and other ingredients) are soaked with water and go into the extruder, where the actual process takes place under high pressure and high temperature. These conditions allow us to shorten the processing time, in contrast with classical cooking process. This process also turns the food materials that are hard to digest into materials much more easily digestable.
The machine that does the extruding process is called an extruder. Raw material and water is being mixed in the mixing-part of an extruder and the mixture is forced by screw into the cooking-part, where it starts boiling under influence of pressure and heat. The very last part of an extruder consists of a multiple plates with little holes and by affect of these the pressure increases, as well as the temperature (often over the boiling point), and the raw material becomes fluid. The fluid comes out of the extruder through the die that is shaped according to the desired shape of the final product. When the liquid raw material comes out of the extruder and into the atmosphere, it expands, the water evaporates and the material hardens into desired final shape.
Chocolate balls Package size No. of packages in box Ingredients:
150 grams 20 pcs corn gritz, sugar, rice, vanillin,
200 grams 18 pcs cocoa, wholewheat flour, malt extract, salt, cinnamon,
375 grams 10 pcs lecithin, vegetable oil, fructosis, cocoa butter
Energy: 829 kJ/100 grams
Food fibre: 11%
Vitamins: B1: 0,126 miligrams
B2: 0,114 miligrams
B6: 0,128 miligrams
Niacin: 0,908 miligrams
Folic acid: 0,144 miligrams
Protein min.: 6%
Fat max.: 8%
Total sugar min.: 23%
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Slovensky
