Pasta manufacturing is the process of making a variety of different pasta products. The pasta products are made with a variety of processes, including residual lipase activity and heat-treated dough.

This article will describe the types of pasta manufacturing equipment and their maintenance.

The following sections will also provide important information about the different types of pasta manufacturing equipment.

Once you have a basic understanding of these processes, you will be able to choose the right equipment for your needs.

twin screw extruder (1)

Process for making pasta with residual lipase activity

The method of making pasta with residual lipase activity involves adding lipase to cereal flour, water, and other ingredients, and then kneading the mixture into a dough.

The mixture may contain anywhere from 25 to 40% water.

Any food-grade lipase can be used. Examples include Lipopan 50 BG, manufactured by the Danish company NOVO NORDISK, and GRINDAMYL EXEL 16.

This process can produce pasta that is firm and has a pleasant texture. The pasta will not be sticky or rancid after being stored.

The pasta is produced with a high proportion of egg material and low semolina replacement, and its lipase activity will be below 100 LU/kg.

The pasta is then sliced or shaped as desired, according to the desired appearance and texture.

The process for making pasta with residual lipase content may also affect the textural firmness of the finished product.

This process should be chosen carefully as the finished product must be cooked thoroughly to achieve the desired degree of doneness.

In the case of dried pasta, the resulting product will have a more delicate texture than conventional pasta.

For this reason, the manufacturers will have to adjust the recipe accordingly.

twin screw extruder diagram

Process for making pasta with heat-treated dough

The process for making pasta with heat-treated dough starts with freshly extruded dough, which has not undergone any physical, chemical, or natural drying process.

The dough is steamed at temperatures ranging from 88 deg C to 104 deg C.

At this stage, it undergoes minimal starch gelatinization and protein denaturation.

The dough is most often from 28% to 32% moisture.

To alter the texture of the finished product, the pasta dough is extruded with different amounts of protein.

In the case of egg noodles, the dough contains an egg.

Other additives, such as tomato juice, beet juice, carrots, and orange juice, can also be added.

In addition to the protein, herbs and spices are also mixed into the dough during the production process.

After being mixed and kneaded, the dough is moved to a laminator, which flattens the sheets and removes air bubbles.

The dough is then passed through a vacuum mixer-machine to maintain the appropriate moisture content.

Pasta production lines using heat-treated dough are generally divided into two parts.

The upper part of the machine is dedicated to pre-drying fresh pasta. The lower part of the machine is used for cooling and stabilisation.

Pasta production lines with fresh dough generally include double pasteurisation processes and high temperature dryers.

The pre-dryer reduces the moisture content of fresh filled pasta before the production.

Pasteurised pasta is also packaged after the drying stage.

Types of pasta manufacturing equipment

Pasta production machinery is designed for different types of production.

For short pasta, you can use artisanal or semi-automatic machines. Long pasta requires double-basin extruders that are equipped with linear and round dies.

These machines can produce a wide variety of products such as ravioli, lasagna, and spaghetti.

They can handle a wide variety of raw materials, including gluten.

GEA offers different types of pasta machinery to suit your needs.

Large-scale production lines are mainly used to produce noodles with a long shelf life.

They can cost millions of dollars to buy and are used to make noodles for soups, instant ramen, and pasta.

However, there are some exceptions. Here are some of the different types of pasta manufacturing equipment.

The main difference between them lies in the amount of production and the price.

If you’re looking for a small-scale production line, a small-scale pasta manufacturer may be the best option for you.

Maintenance of pasta manufacturing equipment

The maintenance of pasta manufacturing equipment is a vital part of pasta production, as the machinery will be used for several steps, from raw material storage and drying to production and packaging.

In addition to regular cleaning, proper installation and operation are also essential. Some equipments may also have different add-ons and upgrades.

In general, larger machinery requires more care, since it has many moving parts.

Each brand will have different requirements.

Manual pasta machines may require a screwdriver to disassemble, while modern electric models have detachable parts.

The most important machine in a pasta factory is the pasta press, which transforms the mixture of semolina and water into fresh pasta.

The press pushes the dough through a bronze die that gives the pasta shape.

A circular blade then cuts the pasta to the desired length.

The capacity of the press will set the dimensions of the pasta factory, so all machines after it must match its capacity.

The machine also plays an important role in determining the quality of the finished product.

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