The Multiple Extrusion cell was originally developed by the Food Science & Technology Department at TNO Nutrition and Food Research Centre in The Netherlands. It was developed to look at the structural breakdown of semi-solids. Structural breakdown can be a result of mastication in the mouth or can occur during manufacturing of a product, e.g. during mixing and kneading. Work-softening of an ingredient, like e.g. a bakery fat during mixing of a dough, has implications for the final product quality.