Extrusion of Texturized Proteins
Published: October 21, 2013
Summary
Raw Materials Traditionally the most popular raw material for production of textured vegetable proteins in an extrusion system has been slightly toasted defatted soy flour. This defatted soy flour usually meets the following characteristics: 50% protein minimum, 3.5% fiber maximum, 1.5% fat maximum and PDI of 60 to 70. Soy flour with these specifications allows controllable production of tex...
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Wenger Manufacturing INC.
Wenger Manufacturing INC.
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BEHPAK INDUSTRIAL
4 de agosto de 2020
Dear Joseph
This is my pleasure to contact you.
In Behpak Industrial Company located in north of Iran (very closed to Caspian Sea), there are six single screw extruder machine that had been made by WENGER in year 1991.
Regards.
Zahedi
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29 de julio de 2021
Ahmad Zahedi Dear Zahedi. Can I get in touch with you ? My email is fernandoprio@yahoo.com Also look me up on LinkedIn or even Facebook eventually. Thank you.
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15 de mayo de 2023
Dear Joseph and Zahedi,
I am working on textured soy proteins in Pakistan. Can I contact you in this regard?
Thank you!
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