RoastR is developed for producing tomorrows fresh, vegetable-based, snack pellets. The gentle roasting process makes sure that nutrients are preserved in the finished product, where the content of vitamins and dietary fibers can be kept high. At the same time the fat content in the finished product is as low as 0% and the protein content ranges up to 40%. A wide range of today’s standard pellets can of course also be produced with RoastR.
A RoastR-line provides undiscovered possibilities for product development, with seasonings and vitamins to be used for your specific market requirements.
Snack pellets are traditionally cooked & expanded using frying oil or hot air as heat transfer media. With our patented RoastR, heat is applied through salt with infrared heat – the next step in snack innovation.
To produce a high-quality product when roasting snack pellets you will need a complete processing line that can ensure an even flow of product throughout the process.
When cooking and expanding snack pellets, heat is applied. RoastR utilizes the outstanding heating thermal conductivity in salt. This classic snack ingredient has proven to be an excellent heating media providing expansion and perfect crispiness for snack pellets. By roasting pellets in salt, a crispy and crunchy snack is produced with 0% fat.
Snack pellets are traditionally cooked & expanded using frying oil or hot air as heat transfer media. With RoastR, heat is applied through salt – the next step in snack innovation.
Reason for using salt as heating media is its superior thermal conductivity capability. Hence RoastR provides the opportunity to produce fat-free snacks at low cooking temperatures.
Through the patented design, salt is transferred in a mechanical loop through a 2-way process screw. Cooking and expanding the pellets in heated salt one way, filtering out product and re-heating salt the other way. Since a specific shape and size of granulated salt is used, heat is gently applied and steam from pellets is easily transferred out with the exhaust. Creating a perfect environment to reduce water content of product and making sure that product is not sticking to surface of process screw. Expected salt uptake in product from process is 0,1-0,4 %, which is related to raw pellet formula and surface smoothness and starch gelatinization level after roasting. Heating is applied through infrared heating elements placed beneath the process screw.
Since we use a specific shape and size of granulated vacuum salt, heat is gently applied from electrical elements and the steam evaporated from the pellets is easily transferred out from the exhaust. The measured salt uptake in the product is not more than 0,1-0,4 %, which is related to the raw pellet formula and surface smoothness level after roasting.
