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  • Food Science: The Process of Making Pasta(Best Class For Pasta Production Line)

    Food Science Class: The Process of Making Pasta

    Best Class For Pasta Production Line

    The general pasta includes the general meaning of spaghetti, macaroni, lasagne and many other varieties. Today we are introducing a production line for thin noodles and macaroni, which will definitely open your eyes!

    Pasta ingredients: The ingredients for pasta are duran wheat

    This is also called durum wheat and has a high protein content.


    After being coarsely ground into a powder, it becomes light yellow, a bit like whole milk powder
    It is called Durum Semolina.

    To transport flour, a truck can hold 13 tons of flour.
    After being transported to the factory, the flour is sent to the storage tank through the negative pressure of the pipeline, and then sent directly from the large storage tank to the processing workshop through the pipeline.

     

    In order to prevent dust explosions, flour is not exposed to the air and is only transported in pipelines.


    Making dough: Feed the flour into the kneading machine and add water, and sometimes eggs.


    Vacuum mixing: The uniform dough will also be sent to the vacuum mixer.
    Here, the internal air of the dough will be removed, so that a more uniform density and tighter dough can be produced.


    Extrusion molding: After the dough is compressed and pushed by the screw extruder in the cylinder, it is extruded from the die.


    Extruded from the mouth of the mold


    Neatly, the entire row of scissors will cut the extruded thin noodles uniformly, and then be hung on the exit pole.
    If there is excess noodles, they will be sent back to the blender for reuse.


    Drying process: The neatly cut pasta is sent to the drying room, where it is cooled and dried with a refrigerator.