Multigrain Pasta Processing & Equipment

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Multigrain Pasta Processing & Equipment National Institute of Food Technology Entrepreneurship and Management Ministry of Food Processing Industries, Government of India 2020 1 Introduction Pasta is one of the most widely consumed food product all over the world due to its convenience, versatility and high storage stability. Pasta is made from durum wheat semolina and water by process of extrusion in various sizes and shapes viz., spaghetti, noodles, vermicelli etc. Italy tops the production and consumption of pasta while many other countries like US, Turkey, Brazil, Russia, Iran, Egypt, Argentina and Tunisia also produce and consume pasta on a higher scale. Pasta with ideal physical and sensory quality is characterized by strength and elasticity in the dough form, high tensile strength in dry form, minimum cooking loss, stickiness with good firmness after cooking (Aalami et al., 2007). 2 Production & consumption Source : International Pasta Organization –The world pasta industry status report 20183 . Popular pasta brand 4 Raw Materials Durum Wheat Semolina Multigrain Flour Water Salt 5 Raw Materials Optional Ingredients • Egg • Spinach, tomato puree, chili, mushrooms for flavour Substitutes • Rice, corn, spelt • Whole grain, soy flour, and other cereal, pulses are added to make it more nutritious. 6 Manufacturing Process Selection and weighing of semolina & flour Moisture conditioning Resting and Kneading Extrusion Processing Drying Packaging 7 Equipment's in pasta manufacturing Electric mixer/dough making machine 8 Pasta Extruder 9 Pasta Dryer 10 Other Instrument and equipment's 11 Packaging for Pasta Products It is done to protect pasta from damage during shipment, storage and display the product. Principal packaging material for pasta is the cellophane bag, HDPE, laminated pouches which provides moisture- proof protection for the products. 12 Small Pasta Manufacturing Unit Weighing balance Electric mixer Pasta making machine/ extruder Pasta dryer Hand Sealing Machine 13 14.

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