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Texturise proteins, cereals, snacks and more – TwinLab-F 20/40

Intended use

A standalone solution for food extrusion at lab scale. Modify and texturise various materials, such as for example proteins, starch, fish food, cereals and pasta.


TwinLab-F 20/40

  • Space-saving twin-screw compact extruder
  • Six dosing options along the process area
  • Hinged cylinder
  • Patented liner removal: easy to clean
  • Screw elements can be combined individually
  • Two versions available: fully & partially tempered

 

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Maximum flexibility for analysis in the areas of material development and research

The TwinLab-F 20/40 scores highly due to it being a compact extrusion solution with integrated drive.  This space-saving and economical solution texturises the widest range of different materials. Develop new formulas and standards or simulate processes exactly to scale.

With a rotational speed of up to 1200 rpm, this extruder offers the user greater flexibility when it comes to energy input and throughput. What’s more, the cylinder is split horizontally and is hinged at both sides, which makes the segmented screws easily accessible. 

  • Flour
  • Starch
  • Gluten
  • Protein
  • Rice
  • Pulses
  • Pasta products
  • Tobacco
  • Sweets and Snacks
  • Animal feed
  • Fish feed
  • Pet feed
  • Fodder
  • Pasta industry
  • Confectionary / snacks industry
  • Meat industry
  • Animal feed industry

The sample is inserted and then extruded by the twin-screw extruder. During the analysis, sensors and controllers measure relevant values, such as temperature and pressure. You are presented with clear values that you can use to form a correlation between the process and the product.

  • Round strand die head: suitable for pellets and expanded products such as snacks
    Die inserts for rice grain, star or square shapes
  • Ribbon die head (rigid or flexlip), for the production of sheets or films
  • Tubing die head for the production of tubular or hose extrudates
    Die inserts for pipe or co-extrusion
  • Die head for the production of pasta or noodle products
    Die inserts for round, slit or tubular extrudates such as spaghetti, tagliatelle, ribbon noodles, macaroni, or cannelloni
  • Modular cooling die for texturing vegetable proteins
  • Protein extrusion
    • Dry extrusion
    • Wet extrusion
  • Ingredients
    • Modified flours (e.g. pre-gelatinised flours)
    • Modified starch
  • Cereals
    • Chocolate crispies, loops
    • General breakfast cereals
  • Snacks
    • Peanut flips
    • Prawn crackers, flatbread
    • Ready to eat
  • Pasta extrusion
    • Short pasta
    • Long pasta
  • Rice extrusion
    • Ricebreak down to grain
  • Animal food
    • Pet food
    • Fish food

The user-friendly Windows software allows operating data to be logged and for measurement results to be evaluated according to the latest standards. Online diagrams provide a quick overview of measurement data and evaluation results, even during an ongoing measurement.

The features of the program include:

  • Logging of experiment conditions
  • Description of the material being examined
  • Control and data collection
  • Representation and online printout of experimental data
  • Graphical representation of experimental data obtained 
TwinLab-F 20/40
Temperature controlfully tempered or partially tempered
Screw length (L : D)40
Drive power10 kW/5.5 kW
Speed1200 min-1/600 min-1
Max. torque2 x 40 Nm
Max. working temp.400 °C/250 °C
Max. output1 - 20 kg/h*
Segmented barrel/screwNo/Yes
Screw rotation/special featuresCo-rotating, horizontally split barrel
Dimensions (L x W x H)2013 x 606,5 x 1566 mm
Weightapprox. 480 kg
* dependend on raw material and application

Brochure Extrusion Technology

ENDEFRESRUCN

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