Research and practical knowledge about the preferred method of extrusion of the filtered yeast cake, the need for premixing of additives and the specifics there-off, the size of the extrusion plate and the holes, the addition of other agents during extrusion, the allowed temperatures, the prevention of producing dust particles, the control of the specific volume, the prevention of infection, cleaning methods and methods essential to check the product and performance during this stage of the production.