Wenger - Seminar on 'Food Extrusion: Cereals, Protein & Other Ingredients'
Wenger Manufacturing orginezed an excellent Seminar on 'Food Extrusion: Cereals, Protein & Other Ingredients' (Formally Texturized Vegetable Protein and Other Soy Products) was presented last week at Tees Research.
This program covered detailed information on cereal grains, legumes, soy protein, dry extrusion; full fat soybean processing; extrusion-expelling of soybeans for making natural/organic soy flour; raw material selection, preparation and characteristics of soy flour, concentrates and isolates; extrusion hardware, single and twin screw extruders for cereals and TVP production; extrusion dies; extruder trouble shooting effect of preconditioning; wheat gluten and its application; thermal and mechanical processing of cereal grains, high protein, whole grain products, coating of cereals and snacks, application of TVP in meat, meat products, vegetarian application; quality control and testing of finished products; high moisture meat analogs, soy flavor, drying, toasting of food products, dry milling of cereals.
The demonstrations included producing natural/organic soy flour using extruder and expeller, TVP production by single and twin-screw extruders, fibrous soy protein, high moisture meat analog sorghum based whole grain cereals, coating cereals and flavoring TVP products, and several others.
We invite you to the Next Seminar!! Don´t Miss it!!
by All Extruded