Drying the pasta is the most important process that defines the quality of pasta production.
The drying process of pasta consists of dehydration while preserving the organoleptic properties of the pasta. It is therefore crucial to dry the pasta at low temperature.
It is important to monitor the process during every phase: time, ventilation, humidity, internal temperature, external temperature, etc. are all values that must be constantly monitored in order to produce a perfect dry pasta.
Our pasta dryers are equipped with an electronic control system (PLC) to keep all these values monitored.
The use of the cabinet allows the wrapping, pre-wrapping and drying of short, long and filled pasta, as well as the drying of pasteurized pasta before any packaging.
To produce a perfect dry pasta that does not show cracks and color alterations, it is necessary to keep some values constantly monitored, including humidity, ventilation, internal and external temperature, etc.
It is essential to have technological tools that allow us to monitor all the values of our dryer.
A good pasta can be recognized if at the end of the drying phases it has a bright amber yellow color and a rough and floury consistency to the touch.
The composition of good durum wheat pasta after drying is as follows:
The drying phases
Once the dough has been prepared, the moisture content of the dough will be around 30%. It is then subjected to the following phases:
The moisture content of the pasta
At the end of all these processes, the moisture content of the pasta must be around 12%.
There are several factors to take into consideration to understand what leads to the final moisture content of the product, among them there are:
The pasta shape (type and thickness)
Drying and ventilation cycles
Attending one of our Professional Pasta Making Courses will allow you to approach the art of dried pasta. You will learn all the basic theoretical notions and you will be able to try the first practical experiences thanks to our dryers that you will find in the laboratory.
The consumption of dried pasta, partly diminished by the take-away pasta boost, is now re-evaluated and appreciated all over the world.
In making the Italians, pasta has managed to achieve more than Manzoni’s “artistic, linguistic, sacred, memories and blood bonds.”
E-MAC professional has been following the new pasta activities for over 25 years providing equipment, advice and training for the production of dry pasta.