Applications

The main applications are baking, snacks, breakfast cereals, ready to eat foods, meat products, confectionary and wet applications. Extrusion gives:

• Improved structures, water and oil retention, taste and microbial purity
• Opportunity to improve nutritional content e.g. protein, low carbohydrate alternatives
• Opportunity to gain health claims supported by EFSA e.g. betaglucan and omega3
• Repetitive dough for baking, convenience foods and snacks
• Cereals with no cereal based enzymes

Whole wheat flour (left) of Taivalkosken Mylly retains the viscosity of high betaglucan bran. Graham flour (right) destroys it.

Extruded products improve the taste and structure in baking. They are natural baking improvers, which apply also into other applications. Whole grain wheat flour can be used e.g.in sweet baking, pancakes, waffles, hamburgers, pizzas and in the similar products.

Special milling and purity of extruded products gives an opportunity to improve structure in wet applications e.g. in dairy products. Instant products give easy choices both as porridge and as ingredient of muesli.

The products give an opportunity to new innovative foods. For example high protein and dietary fiber content of Instant Porridge Granules give chance to create foods for occasions, when the next eating time will be postponed.