Koekstruusio

Koekstruusio, often anglicized as cookie extrusion, is a food processing technique used to shape dough into cookies or other baked goods. It involves forcing dough through a die or nozzle under pressure, which shapes the dough into a continuous strand. This strand is then cut into individual pieces that are subsequently baked. The process is a common method for producing cookies with consistent shapes and sizes, particularly those with intricate designs or those that are difficult to form by hand or with traditional cookie cutters.

The dough used for koekstruusio is typically soft and pliable, often containing ingredients like flour, sugar, fat, and leavening agents. The consistency of the dough is crucial for successful extrusion; too stiff, and it may clog the equipment, while too soft, and it may not hold its shape. The extrusion process itself can be carried out using various types of machinery, ranging from small-scale domestic extruders to large industrial units. The design of the die is key to determining the final shape of the cookie, allowing for a wide variety of forms.

Koekstruusio is valued for its efficiency and ability to produce large quantities of cookies quickly. It also offers excellent control over portion size and product uniformity, which is important for commercial production and consistent quality. The technique is employed in the manufacturing of many types of cookies, including shortbreads, biscotti, and decorative cookies, making it a versatile method in the confectionery and bakery industries.