Clextral offers new die and cutter technology to create extruded snacks that combine style and crunch with generous dip-handling capacity. The technology allows for 3D shapes and can create dipping chips with ridged designs to add structural strength for heavy dipping or open-celled snacks with a broad shape and light crunch for soft dips. The twin-screw extruder’s flexibility allows precise adjustments in each processing parameter. The company’s processing technology and R&D expertise can craft snacks with specific attributes such as texture, mouthfeel and cell structure. Although traditionally made from corn, chips used for dipping can benefit from the addition of bean flour for flavor and fiber or blends of masa flour combined with other ingredients including oat, wheat, rice, root vegetables and ancient grains.
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