The production phases of pasta
The production of pasta involves various phases. After the selection of the wheat (very important element for the determination of the quality of the finished product) and its grinding, it is time for the phase of the dough: water is added to the flour. In this way starch and proteins bind and gluten begins to form. It follows the kneading that makes the dough elastic and homogeneous. Afterwards, the dough is worked. This is how the chosen shape is given. Drying and cooling made in special coolers follow. This brings the pasta to ambient temperature and packaging.
Drying is one of the most delicate moments in pasta production. It consists in leaving the product to rest in appropriate machinery, the drying cabinets, where it is ventilated with hot air in order to reduce its moisture content up to the maximum limit of 12.5%. To reach this level, hot air currents slowly reduce the amount of moisture. The drying has a variable duration depending on the type of pasta produced. For this phase, used second-hand drying cabinets can be very useful.
The technology, the continuous research and the experience acquired in the drying phase and in the quality of pasta have allowed the development of machinery in which the various functions, once a prerogative of the skills of the operators, are now automated. These machines provide digital equipment for controlling temperature and humidity in order to obtain a high quality product.
However, it is not always possible to purchase new machines. On the market, you can also find second-hand pasta drying cabinets that work as well as new ones. The important thing, however, is to apply for the purchase to professionals like Cocozza, whose experts will show you the most suitable machinery for your needs.