Soya Nugget Machine

A TVP textured vegetable protein machine producing meat substitute products from soya and other plant proteins.

Demand for this category has grown in two quite separate directions: as a low cost protein in price sensitive markets and as a meat alternative in developed ones. The product is the same; the positioning, pack and price are not. Protein source also affects the process, as pea and wheat protein behave differently from soya. Contact us with your intended market and product format and we will recommend a configuration and output suited to it.

A soya nugget plant supplied as a complete installation producing textured soya protein nuggets from raw material through to dried, packed product.

The plant covers mixing, extrusion, cutting, drying, cooling and packing, with handling between stages. Specifying it as a plant means the dryer, which usually governs capacity, is sized against the intended output from the start rather than fitted around equipment already chosen. Power supply, water and building height are confirmed before manufacture so nothing is discovered at installation. Contact us with your target output and building dimensions for a layout drawing and quotation.

A soya nuggets machine producing textured vegetable protein nuggets, covering extrusion and forming with drying to follow.

The raw material is defatted soya flour, a by-product of oil extraction, which is what makes the finished product inexpensive per serving. Flour quality and protein content vary between suppliers and affect the texture achieved, so consistency of supply matters. Where supply is variable the extruder is set up to be adjusted rather than left at a fixed setting. Contact us with your raw material specification and intended output for a recommendation on configuration.

Soya chunks manufacturing machines for commercial production of textured soya protein, built for continuous rather than intermittent operation.

Continuous running holds the texture consistent, since the extruder reaches stable conditions and stays there. Batch operation drifts, and in a texturised product the drift shows directly in the bite and in how the product rehydrates. The equipment is built for shift working. Wear parts are accessible and a first-year spares package is quoted with the machine. Contact us with your intended daily output and operating pattern for sizing and a quotation.

A TVP food machine producing textured vegetable protein for food use, as a meat substitute and protein ingredient.

Food grade production places requirements on the equipment that feed grade does not: cleanability, material finish and the ability to document the process. Where the product is for human consumption the specification should reflect that from the outset. Stainless steel product contact surfaces and a cleanable layout are specified where food grade is required. Contact us with your intended market and any standard you need to meet, and we will specify the machine accordingly.

A soya chunks extruder machine producing textured soya protein chunks from defatted soya flour.

Texturisation is what distinguishes the product from simple soya flour: the protein is realigned under heat, pressure and shear into a fibrous structure that holds together when rehydrated and has a meat-like bite. Getting that structure right is a matter of moisture, temperature and screw configuration working together. Screw configuration is confirmed against your flour's protein content before the machine is built. Contact us with your raw material specification and intended product for a configuration recommendation and quotation.

A textured vegetable protein machine producing TVP from soya or other plant protein sources.

Soya is the usual raw material because of cost and availability, but pea, wheat and other protein sources are increasingly used, particularly where soya faces consumer resistance. The process is similar though the parameters differ between raw materials. Trials on your own raw material can be arranged before the specification is settled. Contact us with your intended raw material and product format and we will confirm the configuration and the settings required.

A soya extruder machine for processing soya into textured protein, full fat soya meal or other soya based products.

Extrusion serves two purposes with soya: it texturises the protein for meat substitute products, and it deactivates the trypsin inhibitors naturally present in raw soya that otherwise limit how much can be included in animal feed. Which purpose you have determines the configuration. Feed duty and food duty also differ in the finish and cleanability we specify. Contact us with your intended product and we will specify accordingly.

Soya chunks machines for producing textured vegetable protein in chunk form, covering extrusion, cutting and drying.

Drying after extrusion is what makes the product shelf stable without refrigeration, which is central to its commercial appeal: it ships and stores as a dry good and rehydrates at the point of use. Under-drying shortens shelf life and risks mould in the bag. The line includes properly sized drying. Dryer capacity rather than extruder capacity usually sets the line's real output, so it is sized first. Contact us with your target output and product format for an equipment list.

A soybean extruder machine for processing soybeans and soya meal, for textured protein production and for feed applications.

In feed use, extrusion deactivates the trypsin inhibitors in raw soya that otherwise restrict inclusion rates, which allows a higher proportion of a cheap local protein source in the ration. In food use, it texturises the protein for meat substitute products. The configuration differs between the two. Inclusion rate targets in your ration are worth telling us, as they affect the degree of treatment needed. Contact us with your intended application for a specification.

Soya chunks extruder machines supplied in capacities from small producers through to commercial scale lines.

Demand for textured soya protein has grown steadily as a low cost protein source and more recently as a meat alternative in developed markets, which has widened the range of buyers considerably. Sizing should account for that growth rather than only current volume. Die and cutter sets for additional formats can be added later without replacing the machine. Contact us with your present output and your expectations for the next few years and we will recommend a model.

A textured soya protein processing line for commercial TSP production, supplied as a matched set with handling between stages.

The line is specified around daily output and the formats carried, since chunks, mince and granules are produced on the same line through tooling changes but need the handling to suit each. Changeover frequency affects the layout. Building dimensions and power supply are confirmed at the design stage rather than at installation. Contact us with your product range and target tonnage for a line proposal, layout drawing and quotation covering delivery.

A textured soy protein extruder machine producing TSP from defatted soya flour, realigning the protein under heat, pressure and shear into a fibrous structure.

That structure is the whole product: it is what allows the rehydrated material to hold together and to chew like meat rather than dissolving into a paste. It is established in the extruder through moisture, temperature and screw configuration. Contact us with your raw material and target product for a recommendation on screw configuration and die set.

A soya meat machine producing textured soya protein in the formats sold as soya meat, chunks, granules and mince.

Format is set by the die and cutter, so one machine covers the range: chunks, mince and granules are tooling changes rather than separate equipment. That flexibility matters, since most producers in this category sell several formats from the same base recipe. Texture is established at commissioning and then held, which is what buyers judge the product on. Contact us with the formats in your range and we will confirm the die and cutter set required.

A soyabean chunks extruder machine producing textured protein chunks from soya, for the meat substitute and protein supplement markets.

Chunk size is set by die and cutter and the texture by extrusion conditions, both of which are established at commissioning and then held. Consistency between production runs is what a buyer judges the product on, more than any single batch. Trials on your own flour can be arranged before the die and cutter set is finalised. Contact us with your product specification, raw material and target output for a configuration recommendation and quotation.

A soya nuggets extruder producing textured protein nuggets from defatted soya flour.

Nugget size and shape are set at the die and cutter, and the texture is set by the extrusion conditions. Both matter commercially: the product is judged by consumers on how it rehydrates and how it chews, and those properties are established in the extruder and cannot be corrected later. Drying capacity is sized to the extruder, since under-dried nuggets will not keep in the bag. Contact us with your product specification and target output for a configuration recommendation and quotation.

A soya meat making machine producing textured vegetable protein as a meat substitute, from defatted soya flour through to dried finished product.

The market for this product has broadened well beyond its traditional base, driven by cost in some regions and by dietary preference in others. The process is the same in both cases; what changes is the positioning and the pack. Chunk, mince and granule formats are produced on the same machine through tooling changes. Contact us with your intended market and product format for a recommendation on configuration and output.

A soya chunks and soy nuggets making machine producing textured vegetable protein from defatted soya flour, the meat substitute sold as chunks, nuggets and mince across South Asia, Africa and increasingly worldwide.

The extruder cooks and texturises the protein so that it takes on a fibrous structure that rehydrates and chews like meat. Chunk size and shape are set by the die and cutter. The product is shelf stable dry and inexpensive per serving, which is why it has such wide reach. Contact us with your product range and target output for a recommendation.

A textured vegetable proteins production line producing TVP in chunk, mince and granule formats from one installation.

Covering several formats needs the die and cutter sets for each plus handling that suits all of them, which is worth building in at the design stage rather than retrofitting. Most producers in this category sell more than one format, so the flexibility is usually needed. Dryer capacity is sized against the combined output rather than against any single format. Contact us with the formats in your range and target output for a line proposal.

A TVP soya protein making machine producing textured soya protein from defatted flour, covering extrusion and forming.

The protein content of the incoming flour largely determines the texture that can be achieved: lower protein material gives a weaker structure that breaks down on rehydration. Securing consistent raw material is as important as the machine specification. Trials on your own flour are worth running before the configuration is settled. Contact us with your flour specification and intended product and we will advise on both the configuration and the raw material requirement.

Textured vegetable protein making equipment covering extrusion, cutting, drying and cooling for TVP production.

Equipment is supplied individually or as a complete line. Where it is being added to an existing installation, we check the capacity of what remains first, since in TVP lines the dryer is almost always the limiting stage and adding extrusion capacity ahead of it achieves nothing. Dryer type also depends on the format, since granules and chunks dry at different rates. Contact us with details of your current setup and target output for a recommendation.

A textured soy protein production line covering the full route from soya flour to dried, packed TSP ready for sale.

The line includes mixing, extrusion, cutting, drying, cooling and packing. Drying is sized to the extruder output, since the product must reach a low enough moisture content for shelf stability, and under-drying is the most common cause of complaints in this category. Formats are changed through die and cutter sets rather than through separate equipment. Contact us with your target daily output and product formats for an equipment list and layout drawing.