Semolina is uniformly mixed with a suitable amount of filtered water in a horizontal centrifugal single-axis speed mixer, creating a mixture. Semolina is added through a volumetric feeder from the storage silos of semi-finished products and water, after being filtered by reverse osmosis filters, is entered through a regulating valve from the water supply network. During mixing, starch and semolina proteins are combined with water and a protein matrix starts developing, gluten, which is viscous material with elastic properties.
After initial mixing, the mixture is kneaded in a double-shaft kneader until fully hydrated and transformed into dough. Then this dough is forwarded to the vacuum kneader, allowing the elimination of air from the dough and the improvement of its colour. Overall, the kneading process requires 12 to 14 minutes. The formation of gluten matrix is completed during the kneading process.
The complete dough is forwarded to the moulds using the compression screws. The final part of extrusion at 100 bar is dough shaping by dispensing it in the moulds and the shapers. Before dispensing in the shapers, the dough is filtered through filters attached to themoulds. The shapers’ design isa key element to achieve optimal results in terms of shape, size and thickness of the finished pasta