Quick & flexible
With an average lead time of only one week, it’s clear: a partnership with Driessen Food Extrusion represents flexibility and speed. Because we have all aspects in-house, the setup of our extrusion process is modular, and thus as efficient as possible.
Furthermore, every step of the process and the machines themselves are all high-end and use the most efficient techniques, both in terms of process and energy consumption. And this shows. Because with a practical in-house production process and state-of-the-art machines, you can count on a lead time of only one week on average.
Direct contact, substantive answers
In addition to a quick production process, we at Driessen Food Extrusion also value smooth cooperation. You can supply your own raw materials, but if you wish, we’ll provide the right basic products. Product development, blending, transport, packaging and storage of the end product are also possible.
Because we offer all these disciplines, we can also tightly coordinate production and transport schedules. Furthermore, your regular contact is always aware of the state of affairs regarding the planning, test phase and production of your product. This ensures direct contact, technically substantive answers and flexibility.
Extrusion is a refined technique in which a blend of ingredients is pressed through a mould. At Driessen Food Extrusion, we produce isolates for clients in the food industry in this manner. Examples include extruded grain products, textured vegetable protein (TVP) and crumbs.
In other words: grain toppings for breakfast bars, vegetarian meat substitutes or the crispy crust for meat snacks that can be made suitable for preparation in an air fryer, deep fryer, oven or frying pan.
Driessen Food Extrusion has multiple Continua 120 Twin-Screw extruders. The raw materials can pass through various stages in these twin-screw extruders. The end product consists of pellets or other shapes of uniform size. More than 15 years of experience means that every step of the process is thought through and that you can count on maximum throughput speeds, a soft treatment of the product, high reliability and therefore high consistency in terms of both functionality and access.
Driessen Food Extrusion doesn’t use a conveyor belt dryer, but a compact dryer/cooler made by Geelen Counterflow. This applies the most efficient method to convert energy between gases, liquids and solids. This allows us to minimise the amount of air needed for drying and optimise the amount of energy converted. Our dryer is specially developed for the food industry and meets the highest standards for food safety and hygiene. The overall design is geared towards cleaning the line efficiently and preventing cross contamination.
Driessen Food Extrusion chooses to crack extruded products instead of grinding them, using the so-called Multicracker. The patented cracking disks break the product down to the desired size at high speed. This refined and innovative process results in optimal cutting geometry. Thanks to the cracking, we invariably achieve a uniform structural dimension and the product isn’t heated. As a result, the product loses the least possible amount of fluid and maintains its nutritional value and functionality. It also results in minimal outage.
Odour neutraliser Aerox-Injector
The production of extruded products causes the release of odours. Driessen Food Extrusion considers it important to cause as little odour nuisance as possible. The Aerox-Injector neutralises odours that are released during the extrusion process with clean air. The odour is pressed through a three-phase filter. An oxidation process takes place here, neutralising the odour molecules. Afterwards, they are no longer detectable.