The technology of two-stage extrusion pressing includes: cold pre-pressing and subsequent mechanical and thermal treatment of semi-fat cake by extrusion in order to simplify the release of oil from seed cells at the second stage of pressing. The mechanical and thermal processing of the bold cake takes place in the extruder under the influence of high pressure in the chamber for several seconds.

The thermal exposure of the material is short and takes the time necessary to suppress anti-nutrients and sterilize it (destroy microorganisms and mold). A significant expansion of the product at the outlet of the extruder destroys cellular structures and simplifies the outflow of oil. Extrusion optimally prepares the semi-fat cake for re-pressing, after which it acquires the necessary quality for the preparation of farm animal feed.