GERMANY- Flour treatment specialist MC Mühlenchemie is reinforcing its 360° service for pasta makers with a technology upgrade from Fava S.p.A, according to a recent press release by the company.
The two companies are contributing their specific expertise in process technology, flour know-how, and an extensive understanding of ingredients, to develop innovative and optimum solutions for the pasta industry.
This upgrade enables the simulation of industrial pasta production with almost 100% accuracy so that pasta makers can test how different flour treatments and process parameters affect product quality under realistic conditions.
Pasta production is a complex process that depends on many factors and adaptations to constantly changing conditions, like new consumer desires, different flours, and growing cost pressure, which are unavoidable.
In the development of new recipes and production processes, getting the theoretically predicted results in practice is a challenge.
Additionally, tests at industrial scale are typically uneconomical since they require large amounts of raw materials and the consequences are long, drawn-out development processes with high error and reject rates.
MC Mühlenchemie’s new pilot dryer simulates the conditions of a commercial pasta dryer but at a smaller scale and unlike conventional laboratory dryers, the system offers a dynamic environment that exactly replicates the process flow of industrial pasta fabrication.
Tailored drying times for optimum results
The new dryer is designed to be flexible for different kinds of pasta and enables precise control of the drying process.
The dryer achieves this flexibility using an integrated scale that monitors the drying curve in real time and supplies information on drying progress.
This data enables MC’s technologists to individually adjust parameters like temperature, moisture, airflow, and drying time, and so improve the quality and efficiency of production.
In addition, the MC Mühlenchemie development team can adjust drying times to the specific requirements of their customers.
Whether a short 100-minute drying time for short-cut pasta like penne or a longer 180 minutes for long-cut pasta like spaghetti, the new dryer can address these specifications and the drying equipment available to the customer.
“This is an important addition to our pasta lab and part of our 360° service,” says Jana Russnak, Leader of Pasta Applications at MC Mühlenchemie. “With this innovative dryer from Fava, we can precisely replicate the specific conditions of any pasta production, and so get the best possible understanding of the interplay of raw material, ingredients, and production process. Thus, we close the gap between lab testing and real commercial production.”
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