Food Science Class: The Process of Making Pasta

Technology 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.

After processing, it is the dry and cold fine pasta like the picture below.

Cutting process: then withdraw the hanging rod and enter the cutting process.
Cut the long U-shaped thin pasta with three cuts at both ends and the middle to transform it into 4 pasta.

Packaging: The machine that packs the pasta then makes bundles of all the thin pasta bundles according to a certain amount.

The mechanical arm sucks and opens the bag mouth, and then a mechanical arm stretches the bag mouth open, and the feeding tube puts the pasta in. Then heat-seal the mouth of the bag.
After a few shakes with the packaging, the pasta is neatly prepared.
Finally, the quality check is indispensable, using metal detectors and weight detectors to check whether there is anything mixed in, or the weight is not up to the standard, which are standard equipment on many food production lines.
Of course, if different molds are used in the extrusion process, the shape of the pasta is naturally different, such as the forming of macaroni.

The squeezed macaroni is quickly cut off by the rotating blade at a fixed speed.

At this time, the moisture content of the formed macaroni is about 30%, and the subsequent drying, packaging and quality inspection are the same as those of vermicelli.

According to different molds, macaroni of different shapes can also be extruded, what you want, straight and curved.