One of the fundamental characteristics of most of our products is that they have received a heat treatment; either the ingredients themselves, or the joint mixture of them through the extrusion process. Extrusion is an industrial process that consists of subjecting the previously moistened flour mixture to high pressure and temperature conditions for a short period of time. Under these conditions, the starch gelatinizes, improving its digestibility very substantially. This "cooking" also improves the digestibility of the protein. Likewise, these circumstances allow the elimination of anti-nutritional factors (very typical of legumes, for example) and the complete sterilization of the product. This heat treatment partially destroys some heat-sensitive vitamins and amino acids, so it is necessary to add them back in the coating once the feed has already dried and cooled. At the end of the process we obtain an extremely nutritious food, highly palatable and absolutely safe from a health point of view.