Refinement of Plant-Based Raw Materials

The composition of the wheat grain enables a multitude of refined ingredients. The natural structure of the wheat grain makes it an ideal raw material for refinement.

Perfect for texture and crispiness

Rice flour is a well-established ingredient used in the production of extruded products such as crisps and crumbs. Its mild taste, excellent processing properties and consistent texture make it ideally suited for a wide range of food applications.

In extrusion, rice flour delivers uniform expansion behavior, enabling the production of light, crispy structures with controlled porosity. Its neutral flavor profile, makes it ideal for seasoned end products. . It can also be combined with other ingredients such as proteins, fibers or functional additives. In addition, its light color enhances the visual appeal of coatings.

Stability and flavor for multiple uses

The high process stability and availability of corn flour make it a reliable raw material for industrial extrusion processes, ensuring reproducibility and efficiency in production. Known for its stable expansion properties and ability to form crispy, even textures, it is ideal for creating both fine and coarse structures depending on the formulation and desired product.

Its mild, slightly grainy taste adds a familiar flavor to many applications, while still being neutral enough to act as a carrier for flavors, spices or coatings. Its natural yellow color imparts a warm, appetizing appearance to extrudates.

Protein enrichment the crispy way

Due to its nutritional profile and high customer acceptance, whey protein is a key ingredient for versatile extrusion solutions within the growing high-protein product market. When combined with starchy raw materials, whey protein helps create crispy, protein-rich structures with controlled texture and density. Its mild dairy taste integrates well into a wide variety of applications, offering high protein content without compromising flavor or mouthfeel.

Balanced nutrients for active nutrition

Milk protein combines casein and whey protein fractions to offer a balanced nutrient profile and versatile technological properties. In extrusion, milk protein contributes to the formation of stable, structured protein crispies with defined crunch and controlled density. It enhances texture, porosity and mechanical stability, making it ideal for high-protein snack applications.

Protein with consistent functionality

Pea protein ensures stable processing in extrusion and creates a smooth texture without any elastic bite. Pea protein has a natural, light-yellow color with a subtle pea taste and odor, making it easy to incorporate into a wide range of applications.

Defined crunch and structure

Fava bean protein is suited to textured, protein-rich extruded products where structure and crunch are key. It adds stability and mechanical strength, supporting crispy structures with defined texture and controlled porosity, especially when combined with starches.

The mild, cereal-like flavor with subtle legume notes can be easily balanced through formulation so that it can be combined with flavors, seasonings or coatings applied during downstream processing.

Light textures and controlled expansion

Potato starch supports extruded crisps and crumb applications. Its physical properties allow precise control of expansion, texture and mouthfeel. In extrusion, it creates very light, airy and crispy structures, increasing porosity and reducing bulk density. Neutral in taste, it supports stable processing and consistent product quality at industrial scale.