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Nest-Shaped / Nidomatic

Dosage and Press

Nest Forming Device

Weight Check

TAS Dryer

Unloading Units

The “Nidomatic” solution employs a different method for conveying the nests during the drying stage. Following extrusion, the pasta is placed into cups where it remains until the end of the process. This system reduces scraps to zero and facilitates packaging in trays.

 

Dosage and Press

In the mixing tank the slowly rotating paddles mix the ingredients until optimal hydration is achieved, allowing the gluten matrix to form.

Nest forming device

Laminating roller unit positioned under the extrusion head; removable for the production of directly extruded products. Nest making device with 12 or 24 tubes installed directly under the press die. With conveyor tubes in transparent alimentary material for checking the length of the pasta strips.

Weight check

Situated under the nest-forming machine, this device checks the weight of the nests.

Pre-dryer

Stainless steel structure with ventilation units specifically designed to keep the nests in their ideal shape. Equipped with independent controls for automatically regulating temperature and humidity.

TAS dryer

Divided into three independent sections: the pre-drying stage continues in the first zone, in the second area the main drying process takes place and the third section is used for stabilisation.

Unloading units

The nests are unloaded in groups of 4, 6 or 8 units for arranged packaging in trays or heat-sealed film. After unloading the empty cups are returned to the nest forming machine to repeat the cycle.

 

WATER, FLOUR AND VACUUM:

THE THREE INGREDIENTS

Pavan was the first company to extensively apply vacuum technology during the shaping stage, from pre-mixing to the exit of the extruded product.

EACH STAGE UNDER VACUUM

This extensive application of vacuum technology provides many advantages for the finished product. The hydration of the semolina is more homogeneous and this reduces defects and white specs. The vacuum allows for the addition of a greater  quantity of water during the mixing stage, which improves the formation of gluten. The evaporation effect caused by the vacuum lowers the temperature of the semolina during the mixing and extrusion stages; this prevents thermal stress and results in a pasta with better cooking performance.

THE FOUNDATIONS OF QUALITY

The gentle shaping stage results in pasta with brighter colours. The complete vacuum blocks the enzyme Poliphenol Oxidase, responsible for the oxidisation of the semolina pigments, thus preserving the amber yellow colours given by the carotenoids and flavonoids. The vacuum also deactivates the enzyme Lipoxygenase, responsible for turning colours grey and the development of unpleasant odours caused by the oxidation of the lipids. The partial deactivation of alpha and beta amylase leads to a reduced occurrence of the Maillard reaction, i.e. the pasta turning brown during drying.

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