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Engineering Crunch: Mastering Snack and Cereal Extrusion

In snack and cereal production, texture is everything. From light and crispy to dense and crunchy, product success depends on how well you control the extrusion process.

But achieving consistent expansion and structure is not just about the recipe; it’s about understanding how raw materials, moisture, and process conditions interact inside the extruder.

In this webinar, we explore how extrusion defines structure formation, expansion behavior, and final product texture, as well as how to optimize your process to achieve consistent, high-quality results.

Key topics:

  • Understanding expansion and structure formation
  • Linking raw materials to product performance
  • Controlling extrusion processes
  • Connecting process conditions to final product quality

Join us to gain the tools to consistently deliver the texture your customers expect.

Dr. Banu Sezer, Jens Müller (Language: English)
Dr. Banu Sezer, Jens Müller (Language: English)
Banu Sezer

Dr. Banu Sezer, Global Market Development Manager for Food & Feed at Anton Paar. She specializes in strategic growth for analytical, process, and quality control solutions in the food and feed industries. Dr. Sezer holds a BSc, MSc, and PhD in Food Engineering from Hacettepe University, Türkiye, and brings over a decade of expertise in quality control, production, and engineering.

Jens Müller

Jens Müller is an Application Engineer for Food and Feed Extrusion at Anton Paar, with a background in food technology. Since joining the company in summer 2021, he has been working closely with customers on extrusion processes and application development. Equally comfortable in customer trials as in technical development, Jens specializes in optimizing extrusion parameters and adapting solutions to meet specific product and process requirements.