So what do you need to produce good pasta? First you need to understand the process of turning grain into pasta. Then you need to build great technologies.
Throughout our history in pasta production, we have always concentrated on quality and innovation. We have created state-of-the-art processes and breakthrough technologies – all designed to achieve top pasta quality and world-renowned performance.
Wide range of shapes, top quality
Our pasta technology can deliver short-goods pasta perfectly al dente. How? You can choose a press to match your raw materials and customize the drying curve. All our machines are designed for top mechanical performance.
Excellent long pasta, reliable technology
Long goods pasta such as spaghetti and fettuccine are delicate products, and you need reliable drying to produce a top-quality pasta. Our dryers combine ideal drying conditions with mechanical efficiency. The most efficient is our Ecothermatik, the first energy saving dryer for pasta.
Better nutrition – pasta from gluten-free flour
Innovative ingredients, such as lentils or peas, can enhance the nutritional value of pasta. You can use them on their own or in combination with other flours. Our patented process can handle a variety of gluten-free flours from rice, corn, quinoa, pulses and more.
Produce a consistent quality
Couscous has a long tradition in Africa and the Mediterranean as a handmade food from durum wheat semolina. Now you can use our technology to produce consistent, high-quality couscous. This controls the right quality by optimizing the pre-cooking and granulation size.
Convenient, nutritious and tasty pasta dishes
Instant pasta needs one processing step more than regular pasta. You need to pre-cook it with steam and then dry it.
Gluten free flour
Raw material handling
Consistency
Precision in dosing guarantees a consistent ratio between flour, water and steam in the dough, and it is the first step to a steady production process. This allows us to avoid fluctuations in the extrusion and drying steps. Additionally, it ensures the right degree of gelatinization for gluten-free pasta.
Dough preperation and shaping
Excellent gluten-free pasta
Gluten-free flours from corn, rice, quinoa, pulses and more can be processed into pasta. As they do not contain gluten, their texture is based on starch gelatinization, which can occur thanks to the direct injection of steam and hot water. The Polymatik ensures top quality in gluten-free pasta.
Drying
Key to quality and efficiency
Drying is key for the pasta structure and texture, also when it comes to gluten-free pasta. Structure stabilization must occur while delivering pasta without any fault.
Cooling
Attention to food safety
To prepare for storage and packaging operations, hot pasta coming from the dryer cools to room temperature in less than 10 minutes. This operation must be managed well to safeguard the pasta structure and exclude risks of condensation, which can lead to molding inside the machine.
Stacking and cutting
Reliable in all the details
Gluten free long pasta
