Organic Spirulina pasta in the dishes of Italian gastronomy, One of Steve Jobs’s famous phrases: “The only way to do a great job is to love what you do. If you haven’t found what is right for you yet, keep looking, don’t stop, as happens with matters of the heart,
Mill with production of organic and gluten-free dry fresh pasta These are the companies with a capital “A”, those companies that make you fall in love with work, with Italian food with a refined flavor, with refined perfection, studied and applied.During the visit to the Molino Conti it seemed like
Agricultural Institute dry pasta production project An ambitious but successful project that of the Sereni Agricultural Institute in Rome: dry pasta production at km. “0”. The stubbornness of a school structure in being able to involve students in the production of agri-food products with their own strength. Let’s talk about
Producing dry pasta with quality static dryers depends above all on the quality of the raw material, which must be of the best. A lot of progress has been made in thelast decades that have influenced the quality of the process and the final product. The most significant innovations were
5 REASONS TO OPEN A PASTA FACTORY 1) A dream or a need? Opening a laboratory of fresh pasta, dry pasta, organic or gluten-free pasta for celiacs, that is, an activity of production and sale of handcrafted egg and filled pasta is an initiative of great interest. Supermarkets and hypermarkets
Perfect dry pasta with Pama vacuum presses. The research on the perfection of the DRY PASTA product also in the artisanal sector continues. The year 2016 begins with a new machine: the “SV Series” automatic kneading press with vacuum extrusion for the production of dry and gluten-free pasta. Designed and
Pasta in sport: energy for a perfect engine Pasta in the Sport is a typical food of our Italian tradition and occupies a place of honor in the food pyramid of the Mediterranean diet. On the market we find semolina pasta or durum wheat semolina, a cereal that has been
Pasta in the weight loss diet: yes or no? And in what quantity? Many people who go on a diet ask themselves these questions at least once and many allow themselves to be influenced by the demonization of pasta, bread and other carbohydrates, typical of many flash diets, and which
The CA500-2V automatic sheeter rolling machine for fresh pasta could be defined as a machine with the power of a Bulldozer operated by a child. Simple, versatile, but with one amazing firepower: 500 kg/h of fresh pasta sheet production to power your molding machines: machines for cappelletti, agnolotti, tortellini, cannelloni
Organic Spirulina pasta in the dishes of Italian gastronomy, One of Steve Jobs’s famous phrases:
Mill with production of organic and gluten-free dry fresh pasta These are the companies with
Agricultural Institute dry pasta production project An ambitious but successful project that of the Sereni
Producing dry pasta with quality static dryers depends above all on the quality of the
5 REASONS TO OPEN A PASTA FACTORY 1) A dream or a need? Opening a
Perfect dry pasta with Pama vacuum presses. The research on the perfection of the DRY
Pasta in sport: energy for a perfect engine Pasta in the Sport is a typical
Pasta in the weight loss diet: yes or no? And in what quantity? Many people
The CA500-2V automatic sheeter rolling machine for fresh pasta could be defined as a machine
Set up pasta factory to produce fresh pasta dry and gluten free
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.