Industrial Process
Encapsulates active enzymes within extruded matrices for controlled release in food applications.
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Electric pressure cooker for stocks, beans, braising, sterilization
Pasta roller and cutter for fresh pasta, laminated doughs
Wide carbon steel pan — develops the prized socarrat crust
Flat non-stick pan for crepes, dosas, galettes
A high-temperature short-time (HTST) extrusion process where enzymes are embedded in a carbohydrate or protein matrix (e.g., starch, whey protein) under controlled shear and thermal conditions (typically 80–120°C barrel temperatures, 200–50…
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