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FLOURS MIXING
The flours are mixed in the pre-set recipe percentages and loaded into line mixer to be hydrated.
EXTRUSION
The flours are hydrated into the mixing tank. From the tank the dough is conveyed to the extrusion cylinder where the transport-cooking stage takes place. The dough is extruded and cut unshaped and conveyed to the forming machine. The transport to the forming machines allows the dough cooling for the following die-cutting process.
FORMING
Pasta is extruded and die-cut into the desired short-cut shape.
PRE-DRYING
The product undergoes a first quick drying stage into a shaker pre-dryer passing through vibrating floors to reduce moisture.
DRYING
This drying process is carried out in two stages. In the first one the product is fast dried through hot air, while, in the second stage the drying process is slower and gentler to get ideal water migration to the outer surface.
COOLING
The moisture is stabilized by the final cooling section.
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