For the cutting (cubes or strips) of food products.
For rolling dough into sheets.
For the dosing of liquids and thick products with or without pieces, directly from a tank (only liquids) or through a hopper (liquids and thick products).
Shaping, texturising protein rich masses via high moisture extrusion, on lab scale
For viscous food products.
Moulding technology for starch-,protein- and fat-rich foods (e.g. snacks, muesli, meat and meat substitutes,...)