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Produce healthy and quality croutons thanks to Clextral twin screw extrusion technology
What is a “crouton”?
The word crouton is derived from the French croûte, meaning "crust". It is a small piece of stale leftover bread which is fried and often seasoned. Traditionnaly is is used to flavour salads or acompany soups and the new fashion is to have it for snack.
Snack-like croutons are cereal-based and can be made of soft wheat, rye, bran, whole wheat or other ensuring a good fiber content and healthy diet.
  
Clextral uses its twin screw extruders to produce a crunchy crouton with various shapes and recipes.
The cereal flour additionned with water is extruded and cooked to produce “snack crouton” in much larger quantities and much quicker than by the traditional way which consists of drying bread in ovens.
After being extruded, the dough is cut in slices either at 45° or 90° and then seasoned before being dried. To avoid seasoning and ensure low fat content, in flavor process can also be used.
Many flavours can be applied: spices, garlic, olive oil… and even chocolate crouton can be extruded !
Various types of textures, from crunchy to crispy textures can be produced on the same line thanks to the flexibility of the twin screw extrusion technology.
Clextral twin screw extrusion process also offers advantages in terms of repeatability of process and greater production capacity with less energy consumption. Complete productions lines range from 180 kg/h to 700 kg/h and allow to produce both snack-croutons & other traditional snacks.
An upgrading kit to adapt on existing snack lines can also be supplied by Clextral for snack producers willing to enlarge their offer with this new trendy, healthy and savoury product.
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