MOULDINGS AND EXTRUSIONS
self-cleaning, thanks to its intermeshing screw design. The equipment is often also used for mixing ingredients – for example colours, flavours or acids – into licorice, sugar paste or chewing gum mass. A short version of this extruder can be employed used as forming extruder. Cooked licorice from a batch cooker or surface scraped heat exchanger is pumped into the extruder and, if necessary, it can also be equipped with a vacuum installation for dehumidifying the cooked mass and infeed rollers.
Fruit cooking and extrusion Extruded fruit has become a choice with consumers and BCH is able to offer a 100% fruit cooking and extrusion solution for the manufacture of healthy snack products that can be extruded in many forms including bars, wheels and slices. The BCH 100% fruit cooking machine
combines the company’s evaporator technology –which has traditionally been used for caramel production – with its liquorice extrusion technology.
Evaporating high moisture fruit mixtures to 85% solids allows for a soft dough consistency which can then be extruded onto a conveyor. This production method sees 100% fruit
extracts and fruit juice being transformed into a variety of different extruded forms and shapes, while maintaining the nutritional benefits of the ingredients. A common form of extruded fruit is a fruit bar which blends pureed fruit with other ingredients such as oats, nuts, or seeds, providing consumers with nutritious bars with the convenience of an on-the-go snack. Another popular option – made by extruding the fruit mixture through specially designed dies – is twisted rope, to add novelty to fruit snacking.
Low shear applications For extruded confectionery applications, Extrufood can provide a variety of solutions. One is the twin-screw, counter- rotating extruder, which has been specifically designed for the production of low shear confectionery recipes such as licorice, fruit gums, fruits snacks,
caramels, and hard candies. The machine consists of a stainless-steel base frame which supports a gearbox, electrical drive, extruder, de-aeration, tempering, colour and flavour dosing, and screen changer. The cylinder consists of two components, a cooking zone and a vacuum/cooling zone, and is tempered by water. During start up, the extruder is electrically heated. Once the set temperature is reached, the slurry is fed into the extruder in preparation for the cooling process. The internal friction in the pre-mix slurry caused by the extruder screws generates heat by itself which helps to reduce the energy demands of the process. These energy savings are achieved thanks to the combination of the external energy and the internal friction inside the cylinder. Extrufood forming extruders are
designed for the extrusion of various viscous masses, including licorice, fruit gums, chewy candy, toffees and caramels. The twin-screw, co-rotating extruders
have a versatile design which is able to adjust to, and process, multiple mass
AUGUST/SEPTEMBER 2025 • KENNEDY’S CONFECTION • 35
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