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The drying of pasta with static dryers for pasta factories is perhaps the most important process in the final phase of pasta production.
To avoid complications, such as the formation of cracks and color variations, humidity control must be controlled in the best possible way, monitoring all the values inside the static dryers for pastai
Unlike how homemade pasta is produced, at an industrial level the doughs and production processes are made with machines and systems for automated pasta factories, For over 60 years we have been manufacturing machines, lines, systems and equipment to facilitate the production of pasta on large scale.
Unlike the drying of homemade pasta, where the drying is done by putting the sheets in contact with the ambient air, during the industrial drying phase, the production process must be totally controlled in all its phases.
They are: times, ventilation, temperature, humidity. If the latter were extracted too shortly, it would risk breaking, jeopardizing the entire daily production of the product.
Pasta could not be sold, thus losing a lot of money.Our static dryers are equipped with latest generation humidity control probes, which allow the PLC to control and vary the cycle based on the value found in the drying cabinet.
This control is essential for the humidity at the end of the process to respect the standards imposed by the legislation.
After mixing, the pasta produced has a humidity of about 30%. It is then subjected to pre-drying, drying and stabilization, a phase in which moisture is almost absent.
Since drying is a process that takes place from the outside to the inside, the percentage of humidity in the pasta shape is greater than on the outside.
In static dryers for pasta factories this value generates tensions which are dispersed in the next phase, called stabilization.
At the end of the whole process, the humidity of the pasta must be 12.5%. The factors that determine the humidity of the product are: pasta shape, thickness, time factor, temperature, humidity, ventilation
It is the drying process that determines the final humidity of the dry pasta. From “Aidepi” source: pasta drying is the most delicate moment of the entire production cycle, the duration of which varies according to the type of pasta to be produced.
With drying, the pasta is ventilated with hot air in order to significantly eliminate the water content and return within the parameters required by law: the final humidity must not exceed 12.5%.
If the final humidity is higher, alterations may occur that negatively affect the dry pasta.
Humidity is the fundamental value of the final product, therefore, the reading precision of the installed probe, the control of the process phases, the ventilation speed with alternating rotation, the absolute isolation of the static dryer, are the necessary elements. for a perfect result. This is why we have relied on Perten to read the humidity of the raw material and the final humidity value of the pasta. The Riceter F508 is an absolutely simple as well as precise instrument.
All this obviously forms part of the dry pasta production consultancy and training that we make available to our customers.
Our task is to make the pasta factories specialized in the production of dry pasta independent. This is why we organize dedicated training days with free courses on dry pasta production, from milling to packaging. Our pasta technicians practically illustrate all the production phases of the drying process, thus giving the opportunity to learn those practical notions to start off on the right foot. Booking is very simple, we are waiting for you.
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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.