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.

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 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.

To prepare for storage and packaging operations, hot pasta coming from the dryer cools to room temperature in less than 20 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.

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.