Dosage and Press
TAS HP Dryer
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. The whole process from dosing to extrusion takes place under vacuum at a temperature of 40-45°C.
This machine cuts all short-cut pasta shapes and is suitable for the installation of the PENNAUT device for cutting “penne” pasta shapes; this is equipped with an automatic centring/positioning system for the cutting discs.
The pasta is surface-dried with hot, dry air in order to prevent sticking. The temperature of the pasta is raised to 70°C.
TAS HP dryer
This machine is enhanced by TAS technology, and by a ventilation system designed to allow air to flow through the product layer. The dryer is completely isolated from the outside environment and all air inflow and outflow is strategically managed to improve the production process. The maximum temperature reached is 115°C with stabilisation zones at 77°C and an average residence time of 120-145 minutes.
This machine is equipped with automatic air cooling units that lower the temperature of the pasta to 20-25°C and prepare it for the packaging stage.
WATER, FLOUR AND VACUUM:
THE THREE INGREDIENTS
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.