Archivio Mensile May 2018

The kneader and the dough sheeter

dough-sheeter-cocozza

Two essential machines for the production of pasta

There are two basic machines to produce large quantities of pasta: the kneader and the dough sheeter. On the market there are various models that meet any need: unlike the machines of a few years ago, those currently available often have small dimensions and can therefore be installed even in small environments. Furthermore, it is good to underline how these tools are much more practical and reliable than in the past.

 

For a quality mixture

There are two types of kneading machines: the single one and the one incorporated in another machine (for example the dough sheeter). A very common type is the kneading press. Equipped with a stainless steel tank and a kneading shaft (always made of stainless steel and often extractable to facilitate cleaning operations), it allows you to create any kind of dough and guarantees an excellent blend of the ingredients that compose it. The larger the tub, the greater the dough produced. The mixing tank is undoubtedly an important tool if you have a pasta laboratory: in fact, it allows you to have an inexhaustible source of dough to feed the various machines of your pasta factory and, therefore to have a continuous production without interruptions.

 

A machine to get the ideal pastry

The dough sheeter is the other basic machinery in a pasta (fresh or not) factory. In fact, with it the dough rolling operations are automated with a considerable saving of time. With the dough sheeter, it is possible to choose the thickness of the dough, its length and its width to obtain the different pasta shapes. The dough sheeters on the market are generally also equipped with a mixing tank: so it is possible to create the dough and from this obtain the most suitable sheet for your own production. This machine is also very versatile and can be combined with other machines, such as the ravioli machine or the cutter.

Our Italian customers

Italian-customers

Our company

La Cocozza has thirty years experience in the field of machines for the production of both dry and fresh pasta. We mainly address the pasta workshops, restaurants and delicatessens and anyone interested in opening one of these exercises. We produce automatic or semi-automatic machines that guarantee the entire pasta production process in the most varied formats. Our machines are safe and reliable; the continuous technical and technological research allows us to design new equipment that meet the needs of all our Italian and foreign customers.

The pasta factories

Among our Italian customers we have the Altapasta pasta factory, led by the Castoro family, which is always looking for the excellence of the product. This company selects only raw materials of the highest quality: this allows it to create a pasta with an unmistakable taste. The Altapasta pasta factory sells its products both in Italy and abroad thanks to a dense distribution network; it also collaborates with some national chains.

Another customer is the Cardone pasta factory. Born as a workshop for fresh pasta, it has expanded and now produces various lines of pasta. This pasta factory has won important awards, such as the one obtained in 2012 by Slow Food Piana degli Ulivi, which certified Cardone pasta as an excellence of the territory. It also has the “Puglia quality products” brand, recognized by the European Union, which guarantees the consumer the provenance of wheat.

Another customer is the pasta factory Carazita, leader in Italy in the production of typical regional pasta and special pastas with various flavors. This pasta factory uses advanced production techniques combined with tradition: this allows it to obtain a product with a unique quality.

The shops

Many of our Italian customers are small shops that produce fresh pasta.

The Pastificio Lionetti, in Taranto, produces various types of fresh quality pasta. Over the years, thanks to increasingly better machinery suitable for their needs, this company has perfected its product by creating a unique flavor of pasta.

Another one of our customers is specialized in producing regional pasta: Le Chicche di Menna. This pasta factory has become a point of reference for Vasto, where it is located, thanks to its refined pasta, which meets the taste of the most varied customers.

Finally, another client is Tutta un’altra Pasta, in Monopoli. Thanks to state-of-the-art machinery, it produces regional fresh pasta, such as bronze drawn strozzapreti. It also has a line of handmade pasta according to tradition.

 

Press for fresh pasta

press-for-fresh-pasta

There are various types of press for fresh pasta: there are those single-serve and those with double-tub. Both models are suitable for restaurants, canteens, bakeries, delicatessens, artisan pasta laboratories. What is this machinery for?  It pushes the dough through a die creating so many formats of pasta, both long and short. You can also obtain rolls of puff pastry, for the subsequent production of lasagna.

 

The single-chamber presses

The press for fresh single-use pasta has a single mixing tank (of different capacity depending on the models). By replacing the die, different sizes of pasta can be obtained; with special dies you can also have the penne and the pastry for lasagna. Thanks to a state-of-the-art electronic control panel, its use is very simple. It has a stainless steel structure; all the components that come into contact with pasta are of the same material. They are easily removable: this allows easy cleaning of the mixing tank, the mixing arm and the general machinery. This press for fresh pasta is also equipped with all the protections according to law, thus ensuring the safety of the operator.

 

The double tank presses

The double tank press allows to prepare the dough and then to have a continuous processing for the production of rolls of pasta or long or short pasta in various formats: tagliatelle, pappardelle, fettuccine, fusilli, rigatoni and many more. You can decide whether to obtain a dough with variable or fixed thickness that can be combined with the production cycle of the forming machines. This press is also completely made of stainless steel; the extruder unit has an internal food bronze end bushing. The machine is easy to use and clean and is equipped with safety devices that make it extremely safe. There are various models, which differ mainly due to the quantity of product obtained and the different diameter of the extruder.

The dough sheeter

dough-sheeter

There are various types of dough sheeters on the market. For example, we have two types in the catalog: automatic dough sheeters and semi-automatic dough sheeters. These machines allow a considerable saving of time and effort: in fact, they serve to roll out the dough automatically without a pastry board and rolling pin. It is also possible to obtain pastries of any thickness, even very thin. Therefore these machines considerably facilitate the dough rolling phase.

 

What is lamination?

The production of pasta involves various stages of processing. Once the dough has been created, it can be extruded with a drawing machine which directly impresses the desired shape. An alternative method to the extrusion is the rolling that can be carried out with different tools: the rolling mill or the the dough sheeter. The dough sheeters are machines that allow you to pull the dough without giving it a shape; it can therefore be used for lasagna, but also for the preparation of all other pasta shapes.

 

The automatic sheeter

The dough sheeter is equipped with pairs of stainless steel rollers mounted on four shoulders: the outer side shoulders, where the bearings are seated, and the internal shoulders in polyethylene, which serve to contain the dough. The four shoulders are spaced 20 mm apart to avoid any possibility of moisture infiltration into the bearings. The dough is passed between the rollers and you can create rolls of sheet thickness of 5-6 mm, with which you can feed the forming machines at a later time. Our automatic dough sheeters are easy to clean: with a simple maneuver the internal shoulders can be spaced away from the rollers and therefore easy access to all the elements that come into contact with the dough. In addition, the automatic dough sheeter is provided with a mixing tank, which is also easy to clean, since the kneading shaft can be removed. Various models are available: they differ in the width of the dough (from 160 to 540 mm), in the hourly production of the product (from 70 kg up to about 480 kg), in the number and capacity of the kneading tanks. In short, we have dough sheeters suitable for every need!