EXTRUDED GRAINS

Extruded grains are grains that have undergone a high-temperature, high-pressure process called extrusion. This method enhances their texture, digestibility, and shelf life while preserving or even improving their nutritional value. Extruded grains are commonly used in cereals, snacks, pet food, and instant food products. Consumed naturally or flavored with onion, purple corn, rice, smoked bacon, yacon or cocoa, they are extremely pleasant.

How the Extrusion Process Works

The extrusion process involves several key steps:

Mixing: Raw grains (such as corn, wheat, rice, oats, or barley) are blended with water, vitamins, minerals, and sometimes flavoring agents.

Extruding: The mixture is fed into an extruder—a machine that uses heat, pressure, and mechanical force to cook and shape the grains.

Shaping: The cooked grain is forced through a die (a metal mold) to create specific shapes, such as flakes, puffs, or pellets.

Expansion: When the grains exit the extruder, they undergo a rapid pressure drop, causing them to puff up or expand.

Drying & Cooling: The final product is dried to remove excess moisture, ensuring a long shelf life, and then cooled.

Flavoring & Fortification (optional): Some extruded grains are coated with flavors, sweeteners, or additional nutrients before packaging.