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On this occasion, in Puglia, an artisanal long dried pasta plant was built for the production of dried, short and long pasta and typical Apulian pasta shapes like orecchiette.
The production of this artisanal long dried pasta plant is the typical solution for small pasta factories that want to respect the local tradition producing pasta with unaltered organoleptic properties.
Static drying is the keystone: slow and at low temperature, it guarantees a quality standard higher than normal.
The drying process consists in gradually eliminating part of the initial water content from the product, by exposing it to heat. Lowering the degree of humidity means reducing the enzymatic activity and limiting fermentations to a minimum level.
It is an ancient method that involves a very long drying cycle. In this way, pasta dried remains a “live” product, and the nutritional and organoleptic properties of the wheat stay intact. The starch gelatinization process and protein coagulation take place during cooking. Therefore the cooking of the pasta will have an optimal cooking point and time, beyond which the pasta will overcook.
Only high quality wheat can undergo the slow low temperature cycle! Moreover, when the semolina is of good quality, once the pasta is cooked, its gelatinized starch will be retained in the protein network and the pasta will be compact, elastic and not sticky and the cooking water will not be cloudy.
This leads us to say that when we read on the package that the pasta has been dried in a slow cycle at low temperature, we are also sure that we are taking home a product that is truly nutritious for our body and much more appreciable and tasty from an organoleptic point of view.
Powerful, versatile, complete, reliable machines to be inserted in automatic lines for the production of different shapes of short or long dry pasta. Double tank, extractable dough shafts, auger speed adjustment with inverter, cutting unit, head cooling.
Production from 60 to 220 kg/h
Fully automatic, suitable for the production in medium and large industries, of any type of tagliatelle, tagliolini, spaghetti alla chitarra, pappardelle, pasta sheet for lasagna and cannelloni.
Production from 80 to 300 kg/h
Suitable for pre-drying fresh pasta, short pasta, pasteurized filled pasta or gnocchi. The movement, ventilation and heating allow to separate the product, keep its original shape and dry it superficially, so that it can be dried and packaged easily, eliminating a percentage of humidity and prolonging its conservation.
The machine allows the wrapping, pre-wrapping and drying of short, long and stuffed pasta. The optimization of the drying process has allowed us over the years to guarantee absolute quality in the production of long and short pasta. All the functions of the drying process such as temperature, humidity, No. of cycles, ventilation and times can be customized with the PLC on the machine. Capacity per drying cycle up to 400 Kg.
Instrument for the accurate measurement of the moisture content on the most common types of cereals without using the conversion table. It is currently the best-selling moisture meter for pocket pasta in the world. Quick: in 2 seconds it provides the exact humidity on the liquid crystal display.
Necessary for those who want to optimize the weighing time, for all products of fine grain size (up to 8cm). The weighing precision is ensured by the 4 independent channels in cascade (2 for roughing and 2 for finishing) with differentiated vibrations and by the 2 photocells for unclogging the product. The customization of the dispensers includes various types of hoppers, vibrating channels and baskets, so as to be able to dose all the dry pasta shapes of your production. The packaging support (fitted as standard) is adjustable in height and depth.
Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.