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Extrusion

Texturized Products and Precooked Flour

 

Healthy Foods

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EXCELLENT RAW MATERIAL QUALITY

The high-quality raw materials we use in the manufacturing process are produced in our company or in companies established in the region.
QUALITY CONTROL

Products are analyzed in our laboratories at different process stages and tested to deliver reliable and accurate information from beginning to end.
COMMITMENT

Since 2009, Gastaldi is audited against the ETI (Ethical Trading Initiative) and is B membership in Sedex. The company embraces Corporate Social Responsibility through the Gastaldi Foundation initiative
 

 

Texturized Soy Protein

 
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RNPA (National Food Products’ Registry Number):
04059114

SENASA (Agriculture and Livestock Health Authority):
3004 Exp. Nº 545075/2013

General Description
Product obtained from defatted, high-protein soy flour. It is purchased from edible oil industries in the area, which guarantees the supply of this raw material in the quantity and quality required. Once in our facility, prior conditioning and mixing, the defatted soy flour is texturized, dried, sorted by size and packed according to customer specifications.

Uses:
Texturized soy protein has similar features to meat, and is broadly used by meat-processing and other industries as extender to partially substitute meat in hamburgers, sausages, fillings, sauces, soups and meat-analogue products.

* These products are manufactured in natural or caramel color, as required.

Data Sheet

 
 

Precooked Corn Flour

 
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RNPA (National Food Products’ Registry Number):
04059153

General Description
Obtained from degermed corn flour produced in factories in the area. It is preconditioned, mixed, extruded, dried and granulated in hammer mills or roller mills and packed according to customer specifications.

Uses:
Precooked corn flour is broadly used in child nutrition; it is a highly soluble and completely gelatinized product, making it a highly nutritional food as dietary supplement.

Types
HMP250

Data Sheet
 
 

Precooked Wheat Flour

 
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RNPA (National Food Products’ Registry Number)
Pending

General Description:
Product obtained from fortified wheat flour extrusion as required by Act No. 25.630, which is dried and subsequently granulated, of white-creamy color, mainly to be used as substitute for corn, wheat and/or cassava starches.

Uses:
Especially indicated as thickening agent, water-retention agent, or simply as diluent (carrier) in the food industry.

Types:
HTP250

Data Sheet
 
 

Crispies

 
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RNPA (National Food Products’ Registry Number):
04059144

General Description:
Product obtained by extruding rice flour with final shape, size and moisture adjustment.

Uses:
Based on the crispy texture, they are used as supplements in different food industry products, like chocolates, cereal bars, snacks, among others.

Types:
According to customer requirements.

Data Sheet
 
 

Batter Coating and Filling

 
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RNPA (National Food Products’ Registry Number):
04059236

SENASA (Agriculture and Livestock Health Authority):
Certification A-2977

General Description:
These products are obtained from fortified Wheat Flour, as required by Act No. 25.630, which is preconditioned, mixed, extruded, dried and milled in a roller mill until the desired grain size, texture and color are obtained. It is finally packed according to customer requirements.

Uses:
Coating and filling in fresh pasta.

Types:
REB420I (Filling), REB420E (Coating)

Data Sheet Filling

Data sheet coating
 
 

Bran Sticks

 
INFORMATION

RNPA (National Food Products’ Registry Number):
04059145

SENASA (Agriculture and Livestock Health Authority):
3004 Exp. Nº 545075/2013

General Description
Product obtained from the extrusion of wheat flour and wheat bran that, once dried, become a crispy and slightly toasted product.

Uses:
As fiber-rich dietary supplement with very low microbial load.

Types:
As fiber-rich dietary supplement with very low microbial load.

DATA SHEET
 

Certifications

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Download Certifications: BPM HACCP HALAL

 

Processes

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Processes

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Grain Mill


Raw materials that shall undergo subsequent modification and transformation into an end product, require milling to the desired grain size.

Raw Material Weighing and Mixing


The raw materials milled with other ingredients are weighed and mixed uninterruptedly until the mix becomes optimally homogeneous.

Feeder and Pre-conditioner


Prior to moving into the extruder, the mix is treated with controlled water flows and pressurized steam. The feeder regulates the infeed to the extruder.

Extruder


The mix enters the extruder where it is subject to a thermo-physical process. At this point, the temperature and pressure are increased to enable starch gelatinization and protein texturizing. Treated flour exits the extruder through different die nozzles at approximately 180oC. Finally, knives that rotate at high revolutions cut the product into the required shape.

Drying and Cooling


The semi-solid product is carried on pneumatic conveyors towards the drier. In this phase, the product receives hot air streams in the first two stages and cold air in the final cooling stage.

Grain size adjustment


The product is subject to controlled milling until the desired grain size is obtained, by passing through a roller mill or hammer mill.

Sieving


According to customer specifications, the product goes through different sieves until the end product is homogeneous in size.

Packing


Performed through an automated packing system in Kraft paper bags or Big Bags.
 
GASTALDI HNOS. S.A.I. Y C.F. E I.

Belgrano 42, General Deheza
CP X5923AGB
Córdoba, Argentina
Tel/Fax: +54 358 4057100