Description of extrusion

One of the methods we use is extrusion. The first extruders in the food industry were introduced some 60 years ago and this method is commonly used in making, for example, pasta and breakfast cereal. Extrusion involves changing the texture of the flour under pressure, usually at a temperature of over 100 C°, while passing the slightly moistened mass through a nozzle. The change of texture is very quick, ensuring better vitamin retention compared to most other cooking methods.

The benefits of extrusion are:

  • Improves and speeds up water binding
  • Improves the taste and aroma
  • Improves hygiene and shelf life
  • Cost-effective

Flour for industrial use

 

We have a long history of manufacturing various types of flour for industrial use and we specialise in processing flour by extrusion. Extrusion cooks the flour quickly and reduces the flour’s enzyme and microbe concentration considerably. Oatmeal is a primary raw ingredient in numerous products and is used for the added value it brings due to its beneficial qualities. As well as providing moisture, oats reduce inflammation and itching.

Finely ground oatmeal is excellent, for example, in cosmetic products. Our factory has passed the rigorous auditing of a large international cosmetics brand and our products have been found extremely suitable for the manufacture of cosmetics.

 

Extruded bran

We manufacture powdery wheat, barley, rye and oat bran extrudates. Extrusion cooks the bran quickly and reduces its enzyme and microbe concentration considerably. This makes it highly versatile. Extrusion allows us to cook rye and oat bran, which contain a large amount of soluble fibres, extremely cost-effectively. With most other cooking methods, rye and oat bran become very viscous, making it necessary to dry them at great cost.

 

 

Extruded bran provides products with:

– Greater and swifter water binding
– Ease of use
– Plenty of tasty, natural and non-perishable fibre
 

Extruded bran can be used both in dry products and those containing water. Extruded bran is extremely well suited, for example, for:

  • Baking
  • Convenience food products
  • Snack products
 
Our extruded bran is packed into small 20 kg bags, big 600 kg sacks, or consumer cardboard boxes. Bran is stored in a cool, dry place, protected from sunlight and UV light.

Extruded flour

We manufacture various types of wholemeal flour that are entirely extruded, apart from wheat flour which is partly extruded. This is because we want the gluten in our wholemeal wheat flour (mix) to work in the normal way. By extruding, we are able to cook the flour quickly and cost-effectively. This also produces flour that can be used for multiple purposes.

Extrusion provides the products with:

– Greater and swifter water binding

– Ease of use

– Well-functioning wholemeal wheat flour that resembles graham flour

The gluten in our wholemeal wheat flour (mix) works in the normal way. Our wholemeal wheat flour can be used in the same way as graham flour, considering its great water retention. This allows for long resting periods in baking. Other types of extruded wholemeal flour can be used as natural, quick water binders. Extruded flour is suitable, for example, for:

  • Baking
  • Convenience foods, semi-finished products and ready meals (such as hamburgers and pizza bases)
  • Snack products
  • Liquid products

West Mills various types of extruded flour will improve the texture of your product, give it more taste and prolong its shelf life. Additionally, they will help you reduce your production costs.

 Extruded flour is packed into small 20 kg bags, big 600 kg sacks, or consumer cardboard boxes. The flour is stored in a cool, dry place, protected from sunlight and UV light.