Most kibble is extruded. Powdered ingredient mix in one end, screw machine, steam, 160°C plus, ribbon of dough out the other end, cut into shapes, sprayed with palatant. The whole thing takes under a minute. It scales. It is also why most supermarket kibble smells the way it does when you open the bag.
We do something slower and more annoying. We mix the recipe, press it into thin slabs, and slow-bake at 92°C for ninety minutes. The protein stays intact. The fat does not oxidise. The starches gelatinise enough to make it crunchy but not so much that they spike a dog the way a biscuit would.
The trade is throughput. We can fit fewer batches in a day, the oven uses more energy per kilo, the slab has to cool before it gets broken into kibble. We charge the same as a mid-market boutique brand and pay our farmers more than the supermarkets do, which is the only way the maths works.
If you scan the QR on a bag you can see the bake curve from that exact day, including the moment the oven dropped half a degree because somebody opened the door.