Which producion processes are planned?
Several stations are required for the following processes:
- Sampling, raw material acceptance, coarse cleaning and silo cleaning
- Fine cleaning and dehulling
- Dry grinding
- Air classification (dry fractionation)
- Extrusion
- Sacking and dispatch
How is the protein concentrate produced?
The protein concentrate is produced by dry fractionation. This mechanical process aims to separate proteins and starch from the protein-containing crops (e.g. grain peas). After grinding, the crushed particles are separated by an air stream. This produces two fractions: one rich in proteins and the other in starch. The advantage of dry fractionation is that no water is needed. This is particularly resource-efficient and environmentally friendly, and the products have a smaller carbon footprint as a result. No chemicals are used in the process.
Howis the texture created?
Part of the protein-rich fraction, the protein concentrate, is further processed by extrusion. Extrusion to form dry textured protein is a process in which vegetable proteins are processed into meat-like textures under pressure and heat. After shaping (e.g. as chunks or mince) and cooling, the textured protein is dried to increase its shelf life.