The so-called low-cost extruders which have been mentioned in connection with the continuous heat treatment of full fat soy flour or corn-soy-milk (CSM) food supplements are not suitable for texturization. These extruders work with low-moisture feeds and provide heat mainly by friction. The extrusion-cooking machines used for texturization are more sophisticated and expensive. Recently, double-screw food extruders have been replacing the older single-screw models in food processing applications. In double-screw extruders a considerable part of the mixing and friction-heating effect takes place between the screws. The shafts can be fitted with interchangeable screw elements, providing different processing profiles along the extruder.

Or

LR38e - Production of a blend of two different concentrations by a parallel double screw extruder and a further processing through a melt pump and following measurement of the rheological characteristics in slot and rod capillary dies

In engineering contexts "Schnecke" is "worm" such as in "worm gear unit" (Schnecken(rad)getriebe) or "screw" such as in "screw feeder/conveyor" (Schneckenförderer). More context would be helpful, but I hope this info helps you.

if this company has anything to do with extrusion, granulation, recycling ...

this should be your answer. For confirmation please see:

http://www.poko-online.de/malis/k13_ma_1.html

http://www.leistritz-extrusion.de/extruder.htm

HTH