For the cutting (cubes or strips) of food products.
For rolling dough into sheets.
Moulding technology for starch-,protein- and fat-rich foods (e.g. snacks, muesli, meat and meat substitutes,...)
For viscous food products.
Shaping, texturising protein rich masses via high moisture extrusion, on lab scale
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).