Regional pasta
Double pasteurization
Stabilization (+20°)
Freezing process (-20°)
Short pasta option
Optional - pasta Bologna
Thanks to Premix®, Beltmix, Bakmix dough production technologies, you can get top mixtures that are extremely suitable for being manufactured in the shaping units using semolina. They are intended for miscellaneous recipes although the outcome is always exceptional. The dough distribution system is automatized and continuously feeds many shaping units. All the lines are automatic; however, we can offer simpler solutions on request. High temperature drying system as well as freezing and double pasteurization systems are available for frozen or stabilized pasta. Vapour injection pasteurization and the belt made of patented material, assure a very efficient thermal treatment, that result in a great energy saving.
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Winning duo: special kneading groups and the best pasteurization technology, to produce a wide range of fresh traditional regional pasta
Proprietary technology pasteurizers developed in our R&D laboratory. The usage of the vapour injection in the treatment area lets you have a quick heating up and a reduced superficial humidification of the products. Energy consumption considerably decreases in comparison to pasteurizers with internal boilers. For a good and particularly safe pasta.
R/DP lines have been expressly designed for regional pasta production, such as orecchiette. In these last few years, single thermal treatment production lines have been created, achieving excellent shelf-life results; however, the traditional process, that is still widely used, consists of two pasteurization treatments. The dough preparation, made by Premix® – pre-mixing system -can use different systems depending on the shaping unit characteristics. Systems such as Beltmix and Bakmix, traditional kneading tanks with paddles or other systems, must be chosen according to mechanic work quantity needed for mixing. The packages are then transported inside a first continuous spiral for a second pasteurization and subsequently into a second spiral for the final cooling. By this process you can obtain the longest possible shelf-life of a fresh product.
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