Production of long drying long-cut pasta
Long Cut Pasta Line – Slow drying
Anselmo Braibanti technology is characterized by long drying times and medium temperatures. Thanks to the Anselmo Braibanti design study, the technological choices are aimed to obtain an excellent product “Premium Pasta” (high proteins percentage and use of traditional bronze dies), a wide range of different shapes, as well as increasing the systems’ working lives.
The traditional press, with long mixing times and a slow extrusion phase, ensures an excellent product ready for extrusion.
After a strong pre-drying, the pasta reaches its final moisture in 690 minutes of drying and stabilisation, with additional 30 minutes of progressive cooling, for an overall time of approximately 12 hours.
The temperatures, according to the shape, in the predrying, drying and stabilisation phase range from 50 °C up to 85 °C.
Thanks to its simple and intuitive user interface, the fully automated process control management system guarantees an excellent control of all line’s parameters during every process stage.
This system allows production lots traceability and production parameters display via Internet.
