Extrusion brings ingredient production cost savings.

Baker Perkins’ twin-screw extrusion technology can create significant savings in the production of core ingredients for the food industry. Typical examples include breadcrumbs, croutons, gluten-free bread products, modified and pre-gelatinised flours, rusk for sausage fillings, and ice cream inclusions. Compared with traditional processes, extrusion can bring significant savings in space, equipment, energy and labour; the process is also extremely flexible, enabling quick and easy switching between different recipes. Extrusion is hygienic and energy efficient - all the action is in the short barrel: ingredients in, product out seconds later.

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