Extruded snacks
Extruded snacks are produced using an extruder. There are two types of extruded snacks:
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Directly expanded snacks are shaped in the extruder and expand immediately as they exit the die.
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Indirectly expanded snacks are expanded in a second step after extrusion, for example by frying. This allows for easy storage of the unprocessed pellets and a long shelf life.
Production requires specialized raw materials that can withstand heat and shear, as well as ingredients that achieve the desired textures and expansion characteristics. Depending on the market and regional preferences, we develop customized solutions.
The Emsland Group supports its customers with a wide portfolio of starches, granules, and flakes, as well as modern expertise and pilot facilities, to bring innovative extruded snacks from concept to production.
Products for direct expanded snacks
Products for indirect expanded snacks
Sheeted and fried stackable snacks
Stackable chips, as well as fried or baked sheeted snacks, are produced through a specialized process in frying oil that creates the desired uniform, stackable shape. These snacks are typically packaged in cylindrical containers. Pellets can also be produced using the sheeting process.
The main challenges lie in the dough-sheet properties and final texture:
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The dough must be easy to shape.
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Punching the dough into the desired form should be straightforward.
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Expansion should be uniform and consistent.
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The texture should be light and crispy.
The potato-based ingredients from the Emsland Group reliably meet these requirements. By combining flakes, granules, and starch, the desired shape and texture can be achieved for each recipe – resulting in perfect snacks that consumers can trust.
Product highlights
Baked snacks
Baked snacks are especially popular as consumers increasingly pay attention to calories and want to reduce fats from fried snacks. These snacks are made from a dough of potato flakes, starch, and other ingredients such as emulsifiers. The dough sheet is punched into the desired shape, then baked and seasoned.
However, baking conditions can lead to uneven shapes or textures. Therefore, ingredients are needed that expand well and provide a consistent, crispy texture.
With the right combination of potato-based ingredients from the Emsland Group, these requirements can be reliably met – resulting in perfectly baked snacks that are both tasty and calorie-conscious.
Product highlights
Protein-enriched snacks
For several baked snacks, Emsland Group has developed protein-enriched concepts with plant-based pea protein isolates Empro® E 86 and Empro® E 86 HV.
Product highlights
Coated nuts
For Coated Nuts see Link.