Pasta is the Italian dish, known and appreciated all over the world. Behind the production of this food, there is a well defined process and specific factors that influence the quality and organoleptic properties.
Let’s look together at what are the stages of production:
- Receipt and storage of raw materials: the durum wheat semolina arrives at the plant and then switch to perform the qualitative analysis in the laboratory. The careful selection of the raw material first passes from the analysis of both its physical characteristics (such as specific weight and impurities), that affect the appearance of the finished product, that of the technological ones (proteins, gluten quality, yellow index). If the analysis is successful, the bran is stored and dispensed in the silos from which he draws from the production line.
- Grinding: the grain is transported to the mill, where it is first sieved and cleaned of impurities and subsequently ground.
- Mixing and kneading: durum wheat semolina is mixed with pure water to form gluten, a protein network that gives the dough its characteristic appearance. In the subsequent kneading, the dough is mixed, giving elasticity and consistency to the mix.
- Wireworks: in this phase, one of the most important, the dough is passed through the dies taking, according to the different types, different forms. In fact, the dies are currently two types of Teflon and bronze, shape the dough that will end up on our plates. The dies Teflon generate a paste from the surface shiny and smooth, the color turned yellow, and have the advantage of having a longer life and lower maintenance costs. The latter, instead, give the dough a pale yellow color and a rough and porous surface, able to better hold the seasonings but have for companies are more expensive and have a short useful life. These dies are usually used to reproduce only the most complex and unique formats.
- Drying: is the most delicate phase of the entire production cycle and its duration may vary depending on the types of pasta to be produced. The pasta is ventilated with hot air in order to remove all residual water content and within the parameters established by law. In fact, the final moisture must not be greater than 12,5%.
- Cooling and packaging: after the drying of the product, through the cooler, the dough is brought back to room temperature and is ready for packaging.
- Packaging: in every line of packaging the product is weighed and packed and then palletised. The pallets (platforms used for handling and for transport) are covered by films of nylon and provided with labels of recognition.
- Storage: the packaging operations in cartons and cartons on pallets and transportation are all automated. The pallet is identified by a label and sent directly to the automated warehouse.
- Delivery: in the final phase, the system automatically retrieves the pallets from the warehouse. The blades reach the loading bays only a few meters away from the truck to be loaded. So the product is shipped a few meters away from the truck to be loaded. Finally, the product is shipped to customers with the means of transport.
Francesca Granatiero nasce a San Giovanni Rotondo, classe 1988. Frequenta il Liceo Scientifico a Manfredonia per poi intraprendere, conseguito il diploma, la facoltà di Ingegneria Gestionale presso il Politecnico di Bari. Iscrittasi al corso di Laurea Magistrale in Ingegneria Gestionale presso lo stesso Politecnico di Bari consegue il titolo di Esperto in sistemi (SGA) per la gestione delle PMI. Diventa referente e scrittrice per la rivista Close-up Engineering nel settembre 2014 ad oggi. Consegue la laurea in Ingegneria Gestionale Magistrale nel dicembre 2015. Pur avendo un’impronta scientifica e assorta nell’ affascinante mondo dell’ingegneria, è molto appassionata di letteratura classica. D’indole “sognatrice” nel tempo libero ama leggere e viaggiare.