cooking
Showing all 6 results
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Bakery Line
The Aasted Bakery line consists of high-quality elements of our heating, extruding and cooling technologies. The first section (the feed section) consists of a tensioning station, as well as an Alice™ extruder. By having an Alice™ in the bakery line, you will have endlessRead More£0.00
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Conny™ DGF
A directly heated baking process is preferred for several products such as hard biscuits and crackers as well as some cookie types. Supplied in 2m preassembled sections minimizing installation time. Belt width from 800 – 1500mm. The DGF oven is heated directly from gas burnersRead More£0.00 -
Thermosyphon Cooker
For many types of products the production process starts with a cooking step. Whether you want to make marshmallow, pectin jelly, caramel, nougat, angel kiss or other products there are several types of cookers that can be of use. For high capacity contRead More£0.00
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Batch Cooker
Manufacturing marshmallow, jam or other products calls for a cooking system to produce the base syrup. The working principle of the Cooking kitchen is actually evaporation of the water content to increase the percentage of solids (°Brix). For most syrups water, glucose, sugar and in ceRead More£0.00 -
Slurry Preparation
The slurry needed for the production of licorice is prepared in a mixing tanRead More£0.00
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Lab Line / Technology Centre
Extrufood not only manufactures a range of production extruders, but also produces a lab sized cooking and forming extruder. These extruders are ideal for testing new recipes for the development of new products. Both Extrufood lab extruders are scaled-down versions of our production extRead More£0.00
