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Why is your food extruded and not baked?

Last Updated: Jun 10, 2013 06:05PM EDT
When we first decided to create our foods, we aspired to make a baked kibble, as we too had heard the marketing phrase "Slow oven-baked at low temperatures to retain more nutrients." What we found, however, was that a baked food is cooked at 425 degrees F for 45 minutes to convert the starches into dextrins. The low-temperature extrusion process we use utilizes steam and pressure to gelatinize the starches quickly at about 200-225 degrees F for 15 minutes or less. We decided that extrusion was the way to go to retain more nutrients.

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