Technology
Extrusion is widely used for pasta and crisps. The food extruders were first used 60 years ago. Moist flour will be rapidly modified, when screws press it through nozzles in high pressure and over 100 C temperature.
Taivalkosken Mylly uses extruders like bioreactors to controllably heat treat cereals. The mill has 3 extruders, fine mills, fractionation and packaging. It has created a line that processes and similarly hygienises cereal flours. The line is protected after heat treatment with special air filters and UV-treatments. The mill can also autoclave and roast cereal kernels. It has access to Nordic cereals and berrries.
- The combination of extrusion and applied milling gives tasty products with long shelf life
- Sensitive ingredients e.g. omega3 and ingredients like berries, juices, vegetables can be used
- Controlled starch gelatinisation gives required product features
- Cereal based enzymes and microbes are destroyed giving repetitive application behaviour
- Extruded products are natural and have no E-codes
Comparable heat treatment methods
| METHOD |
CONTROLL OF GELATINISATION |
WATER LEVEL |
TEMPE- RATURE |
SENSI- TIVITY |
CONTINOUS |
| Jet cooking | uncontrollable | high | high | harsh | continuous |
| Roll dryer | uncontrollable | high | high | very harsh | continuous |
| Autoclaving | uncontrollable | changes | changes | flexible | batch |
| Steam treat of kernels | usually not | low | low | applies | continuous |
| Taivalkoski extrusion | controllable | low | controllable | applies | continuous |
Quality
The production line of Taivalkosken Mylly is in compliance with the EU-regulation. All unit operations are streamlined and have been tested. ISO 9000 is under process. The country of origin of all our products is Finland.
Subcontracting
We have a long tradition in subcontracting: R&D, pilot tests, optimisation, tailoring and production