The Italian low temperature technology is the key to a successful industrial pasta business. GEA has leveraged this technology to transform an entrepreneur’s vision into a cutting-edge dry pasta enterprise.

Here are some of the things to look for in a pasta machine. High quality pasta dough is created in a vacuum condition and dried by machine.

A conveyor system loads the finished product into clear plastic containers. In a short time, you can start preparing pasta for sale and enjoy a steady stream of customers.

twin screw extruder (1)

High-quality pasta dough in a vacuum condition

Having the perfect pasta dough can be a tedious task if you do not knead it properly. An under-kneaded dough won’t have the same snappy spring as a well-kneaded dough.

You might even find bits of flour and air bubbles within the finished product. Also, kneading too much pasta dough can result in over-cooked spaghetti.

The hydration of dough largely depends on the glutenin-to-gliadin ratio. The ratio between these two proteins is directly related to the dough’s firmness.

Gluten is formed via disulphide bonds. These bonds act as cohesive and visco-elastic networks.

They trap starch granules in the pasta during cooking, reducing the loss of solids into the water and causing less surface stickiness.

Non-gluten proteins also play a role in the firmness of the pasta.

twin screw extruder diagram

Italian low-temperature technology

An Italian company is planning to install a high-temperature-tolerance low-temperature pasta drying plant at its Barilla pasta factory.

The technology involves a screw extruder that feeds raw dough into the head.

Then, a die, knife or insert is rotated to form the product. Italian low-temperature technology then ensures that the finished product is light-colored and smooth.

The system uses a variety of drying chambers that each use different energy sources.

The diameter of extruded spaghetti decreases as the hydration increases. This decreases the hardness of the pasta and increases the amount of cooking loss.

The difference between bronze-extruded spaghetti and Teflon-extruded pasta can be traced to the different types of die inserts.

Bronze-extruded spaghetti has lower hardness and greater porosity than Teflon-extruded spaghetti.

Conveying system for loading pasta into clear plastic containers

Consumers are becoming increasingly savvy about the quality of their food products and are more demanding than ever when it comes to packaging.

Pasta often arrives in bulk boxes known as Gaylord containers that are double or triple walled and weigh between 800 and 1300 pounds (about 363 to 590 kilograms).

The pasta is stored until it is ready for packaging, and then it is transferred to Flexi-Disc conveyors.

The conveyors use low friction polymer discs that slide through a smooth stainless steel tubing to transport the pasta to the packaging area.

The conveyors are completely enclosed, preventing the release of dust or debris into the sanitary packaging area.

The conveyor 12 then raises a Gaylord and discharges the spaghetti into a pair of 8-cu.-ft. hoppers.

Then, the spaghetti flows onto vibratory tray feeders to control the rate at which the material flows into the inlet adapter of each conveyor.

In order to avoid contamination, a proximity level switch indicates when a large hopper has low material levels.

High-quality pasta dried by machine

If you are looking for a great pasta that will last for months, consider high-quality pasta dried by machine.

It is an important process, and needs to be done properly to keep the product at the peak of freshness.

Pasta that dries too quickly may crack and become moldy, while pasta that dries too slowly will not be edible.

This article will help you choose the best machine for drying pasta.

The process begins by processing wheat semolina into a dough, which is then extruded to a specific shape.

Once the dough is formed, it is weighed and processed to ensure it is dry and fresh.

Then it is ready to be packaged for sale. Then, a machine will seal the box and place the finished product in the packaging.

This process ensures that your pasta stays fresh and safe.

Packaging of pasta by machine

If you’re ready to take the next step in your pasta packaging business, you might want to consider the many benefits of using a packaging machine.

There are countless ways to package pasta, from horizontal flow pack machines to vertical form fill and seal machines with multi-head weighing systems.

Moreover, these machines create attractive packages for products of various shapes and sizes, including pasta.

For more information on the benefits of using a packaging machine, read on.

A high-quality product is an important attribute for the packaging process.

High-temperature drying may result in a range of undesirable effects, including non-enzymatic browning and pasta fractures.

Controlled drying cycles minimize these risks and allow re-equilibration of the deepest parts of the product.

Packaging of pasta by machine involves two phases: stabilization and distribution.

The stabilization phase ensures that the final moisture level of the product is stable, although it may further decrease.

Once the stabilization phase is complete, the pasta must be thermally balanced to ensure it maintains its final moisture level.

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