Horizontal Extrusion Technology
High-Precision Protein & Date Bar Extruder Line
Engineered for dense protein doughs and sticky date pastes. Achieve ±1g weight accuracy with our compact multi-row extrusion system. Perfect for Protein Bars, Energy Bites, and Fruit Logs.
Mastering Dense Dough:
Precision Extrusion
Unlike granola mixtures which are loose and granular, Protein and Date doughs are dense, tough, and sticky. They require significant force to shape consistently.
Loyal’s Extruder Line utilizes Twin-Screw Technology to push hard dough through custom-shaped nozzles. This method ensures that the bar interior is dense and uniform, free from air pockets.
With our Guillotine Cutter, you can achieve a clean, straight edge even on sticky fruit pastes, all while maintaining a compact footprint of under 5 meters.
Powerful Extrusion
Equipped with high-torque motors and reinforced screw augers, the machine handles high-viscosity doughs without overheating or stalling, protecting the protein structure.
Cost Control (±1g)
Protein powder is expensive. Our inverter-controlled flow rate ensures every bar has the exact same weight. Minimize giveaway and maximize your profit margins with ±1g accuracy.
Instant Shape Change
Want to switch from Rectangular Bars to Cylindrical Bites? Simply unscrew the nozzle plate and replace it. Changeover takes less than 10 minutes.
Compact Production Process
A streamlined workflow designed for high-density doughs. From mixing to packing in less than 6 meters of floor space.
Extrusion Line Workflow
01
Dough Mixing
Powder and syrup are combined in a heavy-duty Planetary Mixer or Dough Kneader to form a uniform, dense paste.
02
Hopper Feeding
The dough is transferred to the extruder’s hopper. Dual internal rollers push the mixture towards the rectifier mold.
03
Extrusion & Shaping
Twin-screws force the dough through custom nozzles, forming continuous ropes of specific width and height.
04
Guillotine Cutting
A high-speed Guillotine Cutter slices the dough ropes into individual bars. Length is precisely controlled by PLC.
05
Cooling & Packing
Bars pass through a short cooling tunnel (optional) before entering the Flow Wrapping Machine for final sealing.
Power Meets Precision
Handling dense protein dough requires robust mechanics. Our extruder line is built with reinforced motors and precision-machined parts to ensure continuous operation without stalling.
The Core Engine
Horizontal Extruder Unit
Features Twin-Screw Propulsion or Rectifiers to push hard dough consistently. The barrel is equipped with a Water Cooling Jacket to prevent protein dough from overheating and hardening during friction, ensuring a smooth surface finish.
High Torque Motor
SS304 Construction
Inverter Speed Control
Water Cooling System
Shape Flexibility
Quick-Change Nozzles
The defining feature of this line is versatility. The nozzle plate is made of food-grade PE or Teflon to reduce friction. You can switch from making standard rectangular bars to cylindrical “energy logs” or small “bites” in minutes by simply swapping the mold.
Multi-Row Output
Non-Stick Material
Custom Shapes
10-Min Changeover
Precision Sizing
Guillotine Cutter
Unlike rotary slitters, the vertical guillotine action provides a clean, straight chop through dense, sticky date pastes without dragging. The cutting speed is synchronized with the extrusion speed via PLC to ensure every bar is the exact same length.
Teflon Coated Blade
Safety Guard Cover
Length Accuracy ±1mm
Pneumatic/Servo Drive
Shape Versatility by Nozzle
One machine, infinite possibilities. Change the product shape simply by combining different Extrusion Dies and forming attachments.
Standard Protein Bar
The classic flat rectangular shape. Ideal for whey protein doughs. The extruder ensures a smooth surface and high density, perfect for chocolate coating.
Puffed Grain Sphere
Utilizing specialized low-shear forming heads, the line can gently shape puffed rice or grain mixtures into perfect spheres without crushing the airy texture.
Energy Bites (Cubes)
By increasing the cutting speed of the guillotine, the extruded ropes are chopped into small, bite-sized cubes or short cylinders instantly.
Technical Specifications
From startup labs to mass production. Choose the number of Nozzle Rows to match your required output capacity.
| Model | Nozzle Rows | Capacity (Speed) | Bar Weight Range | Machine Size (L*W*H) |
|---|---|---|---|---|
| LY-P1 | 1 Row | 60 – 80 pcs/min | 10g – 150g | 4200 x 600 x 1600 mm |
| LY-P2 | 2 Rows | 120 – 160 pcs/min | 10g – 150g | 4200 x 800 x 1600 mm |
| LY-P4 | 4 Rows | 240 – 320 pcs/min | 10g – 150g | 4500 x 1000 x 1600 mm |
| LY-P6 | 6 Rows | 360 – 480 pcs/min | 10g – 150g | 4500 x 1200 x 1600 mm |
Space-Saving Design
Unlike slab forming lines that require 15-25 meters, our Extrusion Line (Extruder + Cutter + Conveyor) fits easily into smaller facilities. Ideal for high-rent production spaces.
< 5.0m
Total Line Length
Is This the Right Machine for You?
Your ingredient texture dictates the machine type. Dense doughs need extrusion, while loose granules need slab forming.
This Machine (Extruder)
Protein Bar Extruder
Best for Protein Dough, Date Paste, and Sticky Fruit Mixtures. High pressure ensures a dense, uniform bar.
Dough Compatibility
Smooth / Dense Paste
Machine Footprint
Compact (< 6m)
Shape Flexibility
High (Change Nozzles)
Accurate Weight Control (±1g)
Easy Shape Change (Cylinders, Bites)
Cannot handle whole large nuts
Alternative Technology
Slab Forming Line
Best for Granola, Whole Nuts, and Cereal blends. Gentle rolling preserves the integrity of large particles.
Dough Compatibility
Loose / Granular
Machine Footprint
Large (15m – 25m)
Shape Flexibility
Low (Rectangular Only)
Keeps nuts/grains whole
Crunchy texture
Requires large factory space
Live Factory Operation
See the precision of high-density dough extrusion and high-speed guillotine cutting.
Client Success Stories
From robust build quality to responsive recipe support, see why manufacturers choose our extruders.
“
The quality and craftsmanship of the equipment are excellent. It exceeded my expectations and it was a perfect transaction.
“
It has been a very pleasant experience working with Loyal Company. They provided excellent machines and service. Although we have a 7-hour time difference, Loyal Company’s after-sales support was always able to respond to any questions we had while we were working. I believe we will cooperate in the future.
Why Choose Loyal?
Extruding tough protein dough is demanding. We engineer our machines with higher torque and stricter hygiene standards to ensure continuous, trouble-free production.
Zero Stalling
Cheap extruders burn out on dense dough. We use Heavy-Duty Motors and reinforced gearboxes designed specifically for high-viscosity protein mixtures, ensuring consistent flow without stalling.
Custom Nozzles
We don’t just sell standard machines. Send us your desired bar shape (Star, Heart, Cylinder), and our engineers will design and machine a Custom Extrusion Die tailored to your brand.
100% Sanitary
Protein residue spoils quickly. Our machine features a Tool-Free Disassembly design. The hopper, screws, and nozzles can be removed in minutes for deep cleaning, complying with GMP standards.
Ingredient Testing
Not sure if your dough is extrudable? Send us your raw materials (Protein powder, syrup). We will run a Trial Production in our factory and send you the video and sample bars for verification.
Frequently Asked Questions
Answers about ingredients, cleaning, and capabilities.
Can I add whole nuts (Almonds/Peanuts) to the dough?
No. The extruder nozzle openings are small. Large hard particles will block the nozzle or get crushed, damaging the bar texture. You must chop nuts into small pieces (less than 3mm). If you need to keep nuts whole, please check our Slab Bar Line.
How difficult is it to clean the machine?
It is very easy. The hopper, screw augers, and nozzle plate are designed for Tool-Free Disassembly. You can remove these contact parts by hand in 5 minutes and wash them in a sink or dishwasher. The main body is made of wipe-down Stainless Steel 304.
Can I make Center-Filled bars (e.g., Chocolate inside)?
Yes, but you need an upgraded model. We offer a Co-Extrusion System with two hoppers (one for the casing dough, one for the filling). Please mention “Center Filling” when you contact us so we quote the correct dual-hopper machine.
Do I need a Cooling Tunnel?
Not always. If your dough is stiff enough to hold its shape at room temperature (like many Date Bars), you can cut it directly after extrusion. However, if you plan to coat the bar with chocolate later, or if your dough is sticky/soft, a cooling tunnel is recommended.
How do I adjust the bar weight?
Weight is controlled by the extrusion speed (inverter) and cutting length (PLC). You can adjust the weight by ±1g instantly on the touch screen.
Width/Height is fixed by the nozzle. To change dimensions, you simply switch to a different nozzle mold.
Have a specific recipe?
Not sure if your dough is suitable for extrusion? Send us your ingredients list for a free technical assessment.
Verify My Recipe