Snac World - February 2018 - 33
EXTRUSION
ROUGH
AROUND THE EDGES
Trendy BFY ingredients bring new challenges to extruding.
by Charlotte Atchley
C
bring some challenges to the extrusion process, including hydration issues, abrasion and reduced output. Good hydration and flexible, robust equipment
can go a long way in managing these challenges.
STAY HYDRATED
The key to many of the challenges these trendy ingredients pose to processing is proper hydration.
"Multi-grains and whole grains plus pulses, vegetables and quinoa all have enhanced nutritional profiles compared to standard flours, but some, particularly those with high fiber and protein content,
take longer to hydrate," explained Keith Graham,
marketing manager, Baker Perkins.
Extended hydration time takes away from cook
The flexibility of a
twin-screw extruder
helps snack producers
adjust quickly to the
different needs of a
diverse product range.
Bühler
trends have snack producers seekCurrent snack tren
ing out new bases instead of traditional potato,
ours. They're looking at ingredients
corn or other flours
consumers'
attention with a healthy
that will catch con
cons
"The basics are corn,
halo or a flair of authenticity.
au
wheat, rice and oats, but extruded snacks could be
made from things like peas, lentils, beans, chickpeas or ancient grains such as quinoa, teff and
kamut," said Michael Shaw, sales manager, North
America, snacks and cereals extrusion, Bühler.
These ingredients deliver an impressive nutritional
profile and hit on some hot trends such as higher
protein and non-GMO foods. However, those ingredients with high-fiber and protein content, as well
as any that come in larger particulate sizes, can
SNAXPO OFFICIAL SHOW ISSUE
2018 SNAC WORLD
33
Table of Contents for the Digital Edition of Snac World - February 2018
Snac World - February 2018
Contents
SNAC LETTER - DRIVING CHANGE TO MEET INDUSTRY NEEDS
SNAC UPDATE - MOVING FORWARD IN 2018
NEW MEMBER UPDATE
SNAXPO18 SCHEDULE
SNAXPO MAP
SNAXPO EXHIBITOR LIST
PRETZELS, INC. - Perseverance leads to SUCCESS
INDUSTRY TRENDS - SNACKING all year long
FLAVORS - Balance the EQUATION
THE CHALLENGE OF SPICY
EXTRUSION - ROUGH AROUND THE EDGES
PACKAGING INNOVATIONS - Sized to Succeed
NEW SNACKS
PRODUCTS & SERVICES
Snac World - February 2018 - Snac World - February 2018
Snac World - February 2018 - Snac World - February 2018
Snac World - February 2018 - 2
Snac World - February 2018 - 3
Snac World - February 2018 - 4
Snac World - February 2018 - Contents
Snac World - February 2018 - SNAC LETTER - DRIVING CHANGE TO MEET INDUSTRY NEEDS
Snac World - February 2018 - 7
Snac World - February 2018 - 8
Snac World - February 2018 - 9
Snac World - February 2018 - SNAC UPDATE - MOVING FORWARD IN 2018
Snac World - February 2018 - 11
Snac World - February 2018 - NEW MEMBER UPDATE
Snac World - February 2018 - 13
Snac World - February 2018 - SNAXPO18 SCHEDULE
Snac World - February 2018 - 15
Snac World - February 2018 - SNAXPO MAP
Snac World - February 2018 - 17
Snac World - February 2018 - SNAXPO EXHIBITOR LIST
Snac World - February 2018 - 19
Snac World - February 2018 - 20
Snac World - February 2018 - PRETZELS, INC. - Perseverance leads to SUCCESS
Snac World - February 2018 - 22
Snac World - February 2018 - 23
Snac World - February 2018 - 24
Snac World - February 2018 - INDUSTRY TRENDS - SNACKING all year long
Snac World - February 2018 - 26
Snac World - February 2018 - 27
Snac World - February 2018 - 28
Snac World - February 2018 - FLAVORS - Balance the EQUATION
Snac World - February 2018 - 30
Snac World - February 2018 - THE CHALLENGE OF SPICY
Snac World - February 2018 - 32
Snac World - February 2018 - EXTRUSION - ROUGH AROUND THE EDGES
Snac World - February 2018 - 34
Snac World - February 2018 - 35
Snac World - February 2018 - PACKAGING INNOVATIONS - Sized to Succeed
Snac World - February 2018 - 37
Snac World - February 2018 - NEW SNACKS
Snac World - February 2018 - 39
Snac World - February 2018 - PRODUCTS & SERVICES
Snac World - February 2018 - 41
Snac World - February 2018 - 42
Snac World - February 2018 - 43
Snac World - February 2018 - 44
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