Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die.

Company RKTM presents a line of extruders for different purposes and execution. Extruders are separated by structural features: single-screw and twin screw, as well as on technological modes: cold, warm and hot (cooking).

The various types of food products manufactured by extrusion. Directly expanded types include breakfast cereals and corn curls, and are made in high temperature, low moisture conditions under high shear. Expanded products include pasta, which is produced at intermediate moisture (about 40%) and low temperature. Texturized products include meat analogues, which are made using plant proteins ("textured vegetable protein") and a long die to "impart a fibrous, meat-like structure to the extrudate", and fish paste. Confectionery made via extrusion includes chewing gum, liquorice, and toffee.

Some processed cheeses and cheese analogues are also made by extrusion. Processed cheeses extruded with low moisture and temperature "might be better suited for manufacturing using extrusion technology" than those at high moisture or temperature.

Other food products often produced by extrusion include some breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods.

Semi-automated line for short-cut or long pasta capacity 30-600 kg/h. Basic equipment: - flour sifter; - pre-mixer ( used in lines with capacity from 200 kg/h); - flour feed system ( used in lines with capacity from 200 kg/h); - extruder ( with vacuum or without vacuum). Supplied complete with cutting unit and 4 standard dies. - trabatto (used in lines with capacity from 100 kg/h); - discharge conveyor (used if there is trabatto); - dryer case ( the amount cases depends on the output); - set additional trolleys with trays for the dryer case; - a hopper for the stabilization and storage. Optional equipment: - die washer machines.
Semi-automated line for gluten-free pasta capacity 30-600 kg/h.. Basic equipment: - flour sifter; - pre-mixer ( used in lines with capacity from 200 kg/h); - flour feed system ( used in lines with capacity from 200 kg/h); - extruder ( with vacuum or without vacuum). Supplied complete with cutting unit and 4 standard dies. - heating system for brewing starch; - trabatto (used in lines with capacity from 100 kg/h); - discharge conveyor (used if there is trabatto); - dryer case ( the amount cases depends on the output); - set additional trolleys with trays for the dryer case; - a hopper for the stabilization and storage. Optional equipment: - die washer machines.
Semi-automated line for confectionery topping capacity 30-200 kg/h. Basic equipment: - extruder ( with vacuum or without vacuum). Supplied complete with cutting unit and 4 standard dies. - trabatto (used in lines with capacity from 100 kg/h); - discharge conveyor (used if there is trabatto); - dryer case ( the amount cases depends on the output); - set additional trolleys with trays for the dryer case; - a hopper for the stabilization and storage. Optional equipment: - sifter; - coating drum; - tempering tank.
Automated line for short-cut or long pasta capacity 600-3000 kg/h Basic equipment: - flour sifter; - pre-mixer; - flour feed system; - vacuum extruder. Supplied complete with cutting unit and 4 standard dies. - trabatto; - discharge conveyor; - continuous dryer; - discharge conveyor; - a hopper for the stabilization and storage. Optional equipment: - die washer machines.
Line for mixed fodder capacity 50-10000 kg/h.
Line for textured soy protein сapacity 50-3000 kg/h.