Precision in dosing guarantees a constant ratio between semolina or flour and water in the dough, which is the first step to a steady production process. This allows us to avoid undesired fluctuations in the extrusion and drying steps.

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.

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.