DG machinery offers optimized extrusion solutions *?always cost-efficient and complying with highest hygiene standards. Whether to produce high-quality breakfast cereals, grain snacks, food ingredients, petfood or aquafeed: DG people offer great leeway for parameter settings *?effectively enabling the customer to make almost any kind of extruded product.The goal of cooking extrusion is to cause starch gelatinization and/or protein denaturation during the process. These modifications are determined by the rotational speed of the screws and the applied shear forces. That gives the customer the option to define the product** degree of gelatinization, texture and quality. However, product quality is not only dependent on the structure of the extruder but above all on the skill and experience of the operator.Here at DG machinery we understand the importance of continuous research and development, A range of services has also been developed to exploit the latest technology to maximise efficiency, and minimise cost of ownership of new and existing plant and processes.Innovation Centres. Key parts of the company's resources, and its policy of support from initial concept to maximising plant performance, are the Innovation Centres where customers can develop new end products and processes without absorbing valuable production plant time. DG** diverse business environment breeds a pool of innovative business thinkers, which allows for a vast range of multifaceted approaches to problem solving. Our unique approach to problem solving ensures that a range of creative solutions can be developed to meet the requirements of customers and company processes alike.
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DG machinery offers optimized extrusion solutions *?always cost-efficient and complying with highest hygiene standards. Whether to produce high-quality breakfast cereals, grain snacks, food ingredients, petfood or aquafeed: DG people offer great leeway for parameter settings *?effectively enabling the customer to make almost any kind of extruded product.The goal of cooking extrusion is to cause starch gelatinization and/or protein denaturation during the process. These modifications are determined by the rotational speed of the screws and the applied shear forces. That gives the customer the option to define the product** degree of gelatinization, texture and quality. However, product quality is not only dependent on the structure of the extruder but above all on the skill and experience of the operator.Here at DG machinery we understand the importance of continuous research and development, A range of services has also been developed to exploit the latest technology to maximise efficiency, and minimise cost of ownership of new and existing plant and processes.Innovation Centres. Key parts of the company's resources, and its policy of support from initial concept to maximising plant performance, are the Innovation Centres where customers can develop new end products and processes without absorbing valuable production plant time. DG** diverse business environment breeds a pool of innovative business thinkers, which allows for a vast range of multifaceted approaches to problem solving. Our unique approach to problem solving ensures that a range of creative solutions can be developed to meet the requirements of customers and company processes alike.