We make our briquettes by extrusion — a screw forces the charcoal mass through a die under high pressure. The result is a dense, solid bar, stick or cube: even, powerful heat, long burning, minimal sparks and no odour. The binder is natural potato starch in a minimal amount. Ideal for HoReCa: skewer grills, grills and barbecue.
HoReCa — hotels, restaurants, cafés (Hotel · Restaurant · Café).
A roller press turns out rounded "pillows" for the mass market, while an extruder gives a dense faceted bar with even, powerful heat. We explain the difference in plain language, with references to sources.
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