Snac World - February 2018 - 34

EXTRUSION

duces any kind of screw wear and makes the material easier to use."

VARYING PARAMETERS
Ingredients like ancient grains and bean pulses not
only take longer to hydrate but also have different
hydration levels than conventional flours and bases.
"The dough's optimal absorption or hydration is determined by all the ingredients present in the formula," said Cesar Zelaya, bakery sales and technology
manager, Handtmann. "As more grains and less
refined flours are added to the recipe, the hydration
may increase significantly, affecting how the equipment should process the product."
The variation of hydration levels requires different
processing adjustments and, therefore, flexible
equipment. Mr. Shaw said that the benefit of the
twin-screw extruder is its flexibility. "You can use a
variety of different ingredients and adjust the parameters - the screw speed, the screw configuration,
the die design and other parameters - to get to
where you want to be," he said.
Handtmann designed its forming and extruding

The
variation of
hydration
levels
requires
different
processing
and,
therefore,
flexible
equipment.

34

SNAC WORLD 2018

SNAXPO OFFICIAL SHOW ISSUE

Reading Bakery Systems

Pre-feed rollers
can help produce
a consistent dough
and help snack
producers achieve
a desirable texture
with challenging
ingredients.

time, and that can affect output. While extending
the extruder is one solution, Mr. Graham suggested installing a preconditioner before the extruder.
"Hydrating low bulk density ingredients in the preconditioner can greatly increase the volumetric fill,
which may otherwise be quite low, leading to lower
output," he said.
Baker Perkins' SBX Master preconditioner mixes, hydrates and heats wet and dry ingredients in
a two-chamber system. The first stage mixes the
ingredients and imparts energy during the mixing
phase. The second equalizes that energy and moisture throughout the preconditioned mass, which
helps avoid clumping.
A preconditioner can also help reduce the abrasiveness of these ingredients. Due to their high-fiber
content or the particle size, these ingredients, unlike
more conventional flours, can take a toll on equipment. "If it's not handled properly, it could cause
wear on the screws," Mr. Shaw said. Prehydrating
in a preconditioner can also help reduce abrasion.
"We basically pre-cook the material before it gets
into the extruder, and that helps with abrasion, re-



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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