Impact of flour and grain moisture content and granulometry on extruder performance – With only one or a few extrusion lines, manufacturers face challenges when producing products with many different recipes and ingredients. Variations in flour and grain moisture content and granulometry may impacty the performance of the extruder. If not managed properly, it can impact the quality and consistency of the extruded product. This presentation will illustrate how to overcome these problems with the right extrusion technology, automation and the associated up and down stream set up.

Presenter: Klaus-Rudolf Raths, Head of Strategy and Business Development, Food & Healthcare Technologies