Extruded Flour



Our company produces extruded flour from different types of grains: corn, wheat, rye, rice, barley, oats and others. Extruded flours are used in the production of confectionery, bakery industry, in the production of semi-finished meat products, in the dairy industry and other branches of the food industry.

Using extruded flour improves the appearance and organoleptic properties of the product. Extruded flour is used as an additive (as a thickener, which is necessary emulsifier) to improve the consistency of the product, and a natural improver for bread and cakes.


Food industry sectors:

In the production of semi-finished products:
– as a filler for minced meat (hydration 1: 5);
– for different types of fillings, e.g. for dumplings;
– in sausages, cold cuts (to improve the organoleptic properties of the product).

Application of extruded flour in the confectionery industry:
– for cream masses and praline varieties of sweets;
– for hard candy with fruit and chocolate-nut fillings;
– in the production of bars and chocolate with fruit and cream-fruit fillings;
– as an improvement in the consistency of the filling in wafers; strudel etc.
– to improve the appearance and taste of cookies.

In the bakery industry:
– improves (changes) the taste, organoleptic and visual qualities of the finished product (bread, rolls, buns, pizza, etc.),
– extends the freshness of bread.

In the dairy industry:
– curd thickener;
– filler for yoghurts and milk desserts;
– used in the production of processed cheese.

As well as applications in the production of food products such as:
– baby food, breakfast cereals, pasta;
– ketchups, sauces, etc.

  • Wheat flour

  • Rye flour

  • Corn flour



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