Abstract: A process is disclosed for extruding and coating foodstuffs, in which the foodstuff is extruded by means of an extruder device and, after the extrusion, is cut off by means of a cutting device (4, 5), the material (11), after leaving the extrusion die (2), being sprayed with at least one additive before it is cut off; furthermore, a device for carrying out the process is disclosed, which has an extruder screw for feeding the material (11) to be extruded, which is extruded through an extrusion die (2) and, after extrusion, is cut off by means of a cutting device (4, 5), at least one additive being sprayed onto the extruded material (1i) by means of at least one spray device (7) before the said extruded material (11) is cut off.

Abstract: The invention relates to a method of making expanded foodstuffs which are extruded and cut, reduced pressure being applied at the nozzle outlet, said method being distinguished in that the cutting blades are set in such a manner that the surface of the cutting blades is configured in the manner of a ship's screw for generating reduced pressure at the point at which the extrudate emerges from the nozzle.

Abstract: In the method of making expanded foodstuffs in which a dough emerges from the nozzle of an extruder and the extrudate is subjected to an after-treatment in a hot medium, the extrudate is kept after emergence from the nozzle at a temperature which corresponds substantially to the emergence temperature of the dough and the after-treatment takes place directly after the extrusion. In particular the dough can be extruded directly into hot oil or fat. Since after the extrusion no cooling of the extrudate takes place, in particular by water evaporation, the extrudate can be further expanded in the a after-treatment and a foodstuff is obtained with a texture which is identical to the texture of foodstuffs which after the extrusion and prior to the treatment in a hot medium have been subjected to a drying process.