Plants for the Production of Short Pasta
Short Cut Pasta Line
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives. The shaker predryer, appropriately sized, prevents sticking on any shape of pasta, even those made with wheat flour.
After 40 minutes of pre-drying, the pasta reaches its final moisture in 70 minutes of drying, followed by 70 minutes of stabilization and 3 minutes of rapid cooling, for an overall time of approximately 3 hours, the temperatures is variable between 75 °C and 95 °C (depending on pasta shapes).
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
Short cut line S Class
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives. The shaker predryer, appropriately sized, prevents sticking on any shape of pasta, even those made with wheat flour.
The total drying time is approximately 3 hours 30 minutes inside the dryer, the temperature range between 75 °C e 90 °C depending on pasta shapes.
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.
“S Plus” Class Instant and
Short Cut Pasta Line
Short cut pasta technology
Anselmo technology is characterized by short drying times. Thanks to Anselmo design study, the technological choices are aimed to obtain an excellent product stabilization, a wide range of different shapes, as well as increasing the systems’ working lives.
The shaker pre-dryer, appropriately sized, prevents sticking on any shape of pasta, even those made with wheat flour. The total drying time is approximately 3 hours 30 minutes inside the dryer, the temperature range between 75 °C e 90 °C depending on pasta shapes. 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.
Instant pasta technology
Studies carried out by Anselmo have led to the development of Instant Pasta technology. The combination of a short pasta line Class "S" and a pre-cooked system of the steamed product allows the obtaining of a final product able to rehydrate in 3-4 minutes.
The product has a very homogeneous rehydration without deformations.
This technology allows to obtain a final product dried and stabilized with a 7% of final humidity, ready to packed in cups.
