BUNGE INGREDIENT INNOVATION CENTER

pms 294 blue, 124 yellow, 355 green

Trust the Milling Experts, Trust Bunge.

Bunge IngredIent InnovatIon Center extrusIon pIlot plant

Corn Balls CHIps pIlloWs potato stICKs

Step 3, thermal proceSSing: Product goes up the conveyor and runs through an oven or continuous fryer to remove additional moisture and complete the cooking process.

Step 1, horizontal mixer: Dry ingredients are blended together and mixed with liquids before being transferred by bucket elevator to the extruder feed hopper.

BUNGE INGREDIENT INNOVATION CENTER

pms 294 blue, 124 yellow, 355 green

STEp 2, SinglE ScrEw ExTrudEr: Through a high heat, high shear, high pressure process, the extruder transforms the blend from a dry, free-flowing powder into a variety of shapes that are formed at the die head.

BungE ingrEdiEnT innovaTion cEnTEr

extruSion pilot plant

Bunge’s extrusion pilot plant was built in order to evaluate how our corn and oil ingredients perform in extruded snack and cereal applica-tions. We encourage our customers to visit and use the facility for their own research and development projects. Our set-up is flexible and we offer a number of different equipment options that allow our custom-ers to create a variety of products.

cutting: Several cutters are used at the end of the extruder to create a variety of different base products including balls, fries, chips and filled pillows.

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Pneumatic comb Product exiting oven

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linE conFiguraTion For SnacKSCreates expanded snacks that are dried in the oven and flavored using a slurry system or dry seasoning wand.

BASE PRODUCTS

Corn Balls CHIps pIlloWs potato stICKs

Step 5, cooling: Product passes under a fan on the cooling conveyor prior to packaging.

Product exiting oven Step 4, coating: Flavors are added to the outside of the base product in the coat-ing tumbler. These can be added by a slurry system or dry seasoning wand.

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Creates expanded snacks that are dried in the oven and flavored using a slurry system or dry seasoning wand.

Thermal processing: Product runs through an oven or continuous fryer to remove additional moisture and complete the cooking process.

The oven dries the extruded product to an acceptable moisture level prior to flavor addition and packaging

The Fryer serves to both dry the product and add flavor as the product passes through the frying medium

STEp 2cuTTEr opTion The extruder transforms the ingredient blend from a dry, free-flowing powder into a variety of shapes that are formed at the die head. Here several optional cutters can be used to create a variety of different base products.

Step 3 thermal proceSSingProduct goes up the conveyor and runs through an optional oven or continuous fryer to remove additional moisture and complete the cooking process.

Step 4 coating option Flavors are added to the outside of the base product in the coating tumbler. These can be added by an optional slurry system or dry seasoning wand.

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FrYer oven pIlloWCutter

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THE ExTruSion piloT planT oFFErS FlExiBlE opTionS

opTional cuTTEr conFiguraTionS aT STEp 2opTional THErMal procESSing aT STEp 3

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cutters: are used at the end of the extruder to create a number of different base products including balls, fries, chips and filled pillows.

coating: Flavors are added to the outside of the base product in the coating tumbler. This can be added by a slurry system or dry seasoning wand.

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positive displacement pump used in

conjunction with the Pillow Cutter

pillow cutter cuts coextruded

ropes having a soft filling

and crisp shell into different

lengths

rotary Knife cutter

forms products with a variety of lengths and

shapes

reel cutterpulls strands of extruded material and forms very

straight shapes

chip cutter takes flat sheets

from the extruder and cuts them into

one of several possible shapes

pIlloWs CHIps potato stICKs Corn Balls

CoatIng tuMBler oIl slurrY tanK drY seasonIng Wand

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This equipment setup creates expanded breakfast cereals that have a flavored sugar coating, which is applied at the coating tumbler and then dried in the oven.

This equipment setup creates expanded snacks that are passed through a fines removal drum, fried in a continuous fryer and flavored using the dry seasoning wand.

linE conFiguraTion For cErEal

linE conFiguraTion For FriEd iTEMS

Bunge Corn drY MIllIng pIlot plant, atCHIson, Kansas

The corn dry Milling pilot plant serves as a research arm for small-scale test-ing of the corn dry milling process. Our pilot plant can be used to predict flaking grit yield and total endosperm recovery. This allows Bunge to better understand the impact of new corn varieties and weather conditions on our process.

The photos pictured below are from the Atchison, Kansas pilot plant.

a. Tempering System – Tempering is the addition of water and steam to the whole corn to soften the germ and loosen the bran coat prior to the degerminating process.

B. Test roller Mill – Reduction rolls break the endosperm pieces into small, uniform sizes. This is the first step in making finer granulation products.

c. duster / grit polisher – Used for dusting or removing fines from corn bran; and for polishing flaking grits.

d. degerminator – This milling device uses an abrading action to peel the bran coat and germ away from the endosperm portion of the corn kernel. This splits the “tail stock” (large endosperm pieces) from the “thru stock” (hull, germ and smaller endosperm pieces) into two separate streams.

E. aspirator – Because of the differences in densities and aerodynamic properties, airflow is an efficient way to separate light-weight particles like bran from heavier par-ticles like endosperm.

F. gravity Table – Gravity tables take advantage of the density difference between corn germ and endosperm to further separate kernel components.

g. Sifter – Sifters are equipped with fine-meshed sieves or screens that use a circular motion to separate larger particles from smaller ones.

H. Specialized equipment available at the Bradley, IL facility – Fitzmill, provides a controlled particle size reduction through a combination cutting/screening action.

i. Specialized equipment available at the Bradley, IL facility – Sweco Screener, sepa-rates dry particulates based on particle size.

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reporting on sustainability Bunge continues to work with the Global Reporting Initiative (GRI), the global standard-bearer for sustainability reporting, as well as other food companies and stake-holder groups to develop sustainability indicators for the food industry.

St. Louis, Missouri(800) 828-0800www.BungeMilling.com

BU-M100 3.2012

Product group from well-managed forests, controlled sources and recycled wood or fibreCert no. SCS-COC-000832www.fsc.org©1996 Forest Stewardship Council

10%

Printed on recycled paper

Healthier diets are at the core of Bunge’s sustainability initiatives. Bunge continues to pursue innovative oil solutions that are both trans fat free and low in saturated fats, in an effort to provide food ingredients that enhance the healthfullness of people’s diets around the world.

For more information visit www.FitFrying.com

Bunge promotes responsible agriculture in our work with farmers nationwide. Through field meetings, workshops and lectures, we provide education and consultation on crop rotation, soil conservation, land-use planning and precision farming methods that increase farm productivity and reduce the need to cultivate new land. Each year, Bunge recognizes farmers who demonstrate outstanding environmental performance.

Bunge plays an active role in Field to Market, a consortium of industry, farm groups, academ-ics and environmental NGOs (non-governmental organization) that develops systems to measure the environmental “fieldprint” of production agriculture in the United States and promoting better farming practices.

we also continue to improve the environ-mental footprint of our own operations. Our “5-5-15” sustainability targets include reduc-ing greenhouse gas emissions per ton of output by 5 percent, reducing our water use per ton of output by 5 percent and reducing the total amount of material we send to landfills by 15 percent.

For more information visit www.keystone.org

For more information visit www.responsiblesoy.org

For more information visit www.rspo.eu

Sustainable oil supply is vital to Bunge’s purpose of enhancing lives by improving the global agribusiness and food production chain. Bunge continues to steward sustainable oil manufacturing with our involvement in the following two global oil initiatives:

roundtable on responsible SoyThrough the global Roundtable on Responsible Soy (RTRS), Bunge and other agribusiness companies are working with governments, NGOs and scientific and technical experts to create global principles and practices for responsible soy production, process-ing and trading.

roundtable on Sustainable palm oilBunge is also a member of the Roundtable on Sustainable Palm Oil (RSPO). Bunge buys and handles limited quantities of palm oil on the open market, but does not own or operate palm planta-tions or processing facilities.

TA K I N G A N A C T I V E R O L E I N S U S TA I N A B I L I T Y

For more information visitwww.bunge.com

1-1-5SUSTAINABILITY

1-1-5SUSTAINABILITY

5-5-15SUSTAINABILITY