Home/Applications/TVP / Textured Plant Protein Application · Food & Plant Protein TVP / Textured Plant Protein: 150–500 kg/h Textured vegetable protein is a fibre-alignment problem: soy or pea flour is hydrated, cooked and then stretched through a cooling die so the protein sets in layers instead of puffing. A reference textured plant protein page from […]
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Home/Applications/Puffed Snack Extrusion Application · Food & Plant Protein Puffed Snack Extrusion: 100–500 kg/h Food extrusion shares the barrel with plastics but not the rules: the machine is a cooker, and the product is defined by moisture, SME and die pressure rather than by melt temperature alone. A reference puffed snack extrusion page from Kerke. […]