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 granulations, the Priomatik is a traditional press redesigned for the modern times.
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.
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.
PastaSense
Automatic and continual monitoring of pasta quality
PastaSense is a system that continually monitors raw material and pasta characteristics. It records parameters linked to product quality: