Combine the high-performance cooling die with an extruder from Bühler to produce wet textured proteins based on soy, pulses, oilseeds and many more raw materials at throughputs of up to 1000 kg/h.
For the first time, the patented PolyCool 1000 allows a throughput of more than 1000 kg per hour. The individual cooling circuits can be controlled independently. This high-throughput cooling die can withstand pressure of up to 50 bar. It cools the extrudate down from around 150 ºC to below boiling point. The cooling die has an electro-polished surface and meets all hygienic design standards.
Our high-performance PolyCool 500 matches the standards of medium industry-scale production with the ability to deliver a throughput of about 500 kg/h for different ingredients and novel textures. Through its hygienic wing door design and the excellent accessibility the PolyCool is easy to maintain and operate, and maximizes food safety.
The modular PolyCool 350 is the smallest of the round cooling dies. The standard configuration includes three segments for a production capacity of up to 350kg/h and scalable product characteristics for the next sizes, PolyCool 500 and 1000.
The PolyCool 200 is a modular flat-channel cooling die composed of two or more segments to produce up to 200kg/h of wet textured proteins. The segments are placed on individual trolleys to ensure easy handling and good accessibility for cleaning. The slot size is 150mm x 15mm. This means this die solution creates the thickest end product in the cooling die portfolio.
PolyCool 50 is excellent for research purposes and product development with a throughput of 50 kg/h. This level of throughput allows the investigation of different recipes and process parameters without requiring enormous amounts of raw materials. Our cooling die is designed to mimic meaty and fish-like textures.
With protein aeration technology, meat substitutes become more like meat, and the texture can also be adjusted to resemble fish and seafood structures. This is possible by injecting a gas inside the extruder and generating a microporous structure. Brighter color, better mouthfeel and easy texture adjustments are combined with greater volume due to the expansion at the end of the cooling die.
Our patented breaker plates are fitted inside the cooling dies and change the flow pattern of the protein melt in the cooling die, resulting in meat-like fibers. The complex flow behavior creates intricate structures in the end product for a meatier mouthfeel and bite or fish-like flakiness.
Complete solutions for your plant
We can develop both sustainable and cost-effective solutions for large-scale protein processors that cover the whole value chain. With this holistic process knowledge, reliable machines and large-scale performance, Bühler can be seen as the market leader from bean to burger.
Making meat substitutes more affordable
With the PolyCool 1000, customers can achieve high-capacity production which will bring down costs and make meat substitutes more affordable. As the market shifts towards more plant-based diets, fueled by consumers’ growing interest in health, sustainability and ethical concerns, the PolyCool 1000 supports food producers in seizing this opportunity.
A strong partnership
Test new products, shapes, recipes, textures, technologies in one of our Extrusion Application Centers in Uzwil (CH), Changzhou and Wuxi (CN) as well as Minneapolis (USA), or use the opportunities of the facility located at Givaudan Woodlands site (SG). Bühler’s processing expertise combined with Givaudan’s flavor and taste expertise will create a unique offering to those developing new products.
Keep up with new trends and techniques – visit one of our trainings in our innovation centers world wide. Test new products, shapes, recipes, textures, technologies and optimize your production process.
Our services and training are designed to keep you up to date on products and technologies, giving you the confidence and experience you need.
Gupfenstrasse 5
Uzwil
9240
Switzerland
