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.
Gluten Free Flour
Raw material handling
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.
Key to quality and efficiency
Drying s 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.
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.