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.
Durum Semolina
Raw material handling
Consistency
Precision in dosing guarantees a constant ratio between semolina or flour and water in the dough, which is the first step to a steady production process. This allows us to avoid undesired fluctuations in the extrusion and drying steps.
Dough preperation and shaping
Choice based on your product
In pasta, different raw materials require different mixing times, specifically according to their granulation. For finer flours, the Polymatik can offer operational benefits in start-up and changeovers. For coarser semolina, the Priomatik is a traditional press redesigned for modern times.
Drying
Key to quality and efficiency
Drying is key for the pasta structure and al dente texture, because the protein structure strengthens at high temperatures. Due to their shape and thickness, different products require different drying parameters to dry correctly, as uneven processing can lead to structural faults.
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.
Optical sorting
The final quality seal
The Sortex A optical sorting range delivers the highest food safety standards and product quality for short and soup pasta. It effectively removes foreign materials as well as color and shape faults. Additionally, faults such as burnt and misshaped pasta and dough residuals can also be detected.
Short Goods Pasta
