DRY PASTA PRESS MACHINE

As one professional fully automatic dry pasta press machine manufacturer,we can offer small, medium and large fully automatic short cut macaroni production line for sale. The short cut macaroni production line has reasonable price, reliable quality and professional service! Our company provides customers full set service. Cost accounting, dryer design, raw material recipes, machine installation and debugging, design molds according to customer requirements.

RECIPE FOR MACARONI:

TYPE OF MACARONI CAN BE PRODUCED BY DRY PASTA PRESS MACHINE

There are many different types of macaroni and the main popular types of macaroni are:

curved macaroni,buckwheat macaroni, gluten free macaroni pasta, spiral macaroni, ring macaroni, organic elbow macaroni, barilla pasta macaron, asda macaroni pasta, types of macaroni, elbow macaroni, whole grain macaroni, wheat macaroni, big elbow pasta, penne,pastina pasta, barilla pastina，curly macaroni, large elbow pasta, straight macaroni.

TECHNICIAL MODEL OF PASTA EXTRUDER MACHINE ：

PRODUCT PARAMETERS OF PASTA EXTRUDER MACHINE

Manufacturing pasta extruder macaroni presses extruders machines process:

1、 Pasta : The production process of rigatoni is as follows：

Raw material → first mixing → second pasta → extrusion → boom → pre-drying → trunk → cooling and cutting → packaging → product

2、Short macaroni (snail shells): short macaroni production process is as follows：

Raw material → first and face → second face → extrusion → drying → cooling → packaging → product

THE FEATURES OF PRESSES EXTRUDERS MACHINES：

1. Mixer: The process requirements are basically the same as for the production of pasta. Spend 20 to 30 minutes to make long hearts on both sides of the time. In the second time, it should be vacuumed under 0.079-0.086 MPa to remove the air in the dough, to make the extruded pasta paper tighter and not easy to break, to improve the appearance of the product, to improve the transparency and to improve the cooking performance. Short macaroni does not require vacuum. Both sides use tap water at room temperature.

2. Extrusion: Through the extrusion cylinder and extrusion die will have and have been extruded into various shapes of dough. The working pressure of the extrusion cylinder is generally 7.8 to 11.8 MPa. The temperature of the dough during extrusion preferably does not exceed 40 to 48 °C. In order to prevent the dough from rising too high as a result of high extrusion temperatures, it is necessary to cool the extrusion cylinder with cooling water, preferably at an inlet temperature of 15 °C, and an outlet temperature of 34 °C or less.

3 Drying: The long macaroni is also hung dry. However, the drying method varies according to the shape of the moulding method and the shape of the product and the pasta. The famous Italian technique for drying macaroni is summarised as follows: "Maintaining a constant high humidity is essential to guarantee the quality of the product." This corresponds to the "moisturising drying" of pasta, which means that the relative humidity is constant at each drying stage. Pasta drying consists of pre-drying and main drying.

RAW MATERIAL OF PRESSES EXTRUDERS MACHINES：

Potato starch, corn starch, tapioca starch, wheat flour, cornflour, etc. are used as raw materials

FLOW CHART OF VACUUM PASTA PRESS：

Mixing system - Extrusion system - Cutting system - Drying system - Cooling system - Packaging system

WHY CHOOSE VACUUM EXTRUDER TECHNOLOGY TO MAKE PASTA?