Extrusion produces crispbreads more simply than the traditional process, particularly in the smaller size range. Products retain all the advantages of the original in terms of recipe and crispy texture, and are a low-fat, low-salt and low-sugar alternative with the option of being high in protein and fibers or gluten free.
Grains and other ingredients that add appeal and a healthy image are the hallmark of shredded style snacks, with shape and texture generated by extrusion rather than frying. Wholegrains, bran, nuts and seeds are typical components.
Hot air expansion, as an alternative to conventional frying of pre-formed pellets, reduces oil content from some 30% to below 10%. No oil is absorbed during the expansion process.