The versatile Baker Perkins SBX Master™ twin-screw extruders provide continuous production at outputs from 250 to 2,500kg/hour, depending on formulation.

The extruders are specifically designed for starch-based direct expanded products, but can also be configured for a wide range of other applications, including:

• Snacks – from direct expanded curls and balls, to multigrain sheeted snacks, and to more sophisticated high-protein snacks and filled bars
• Co-extruded products when combined with CoEx Master™ Co-Extrusion Systems
• Ingredients – breadcrumbs, crispies, pre-gelatinised flours and modified starches to use as thickening agents
• Texturised Vegetable Proteins (TVP) – high moisture extrusion for burger, ground / minced meat and chicken piece substitutes; or low moisture extrusion typically for filling in sausages, meat balls and chicken nuggets.