How Pasta is Made Commercially?
Ever since Marco Polo brought the noodle back from China some 700 years ago, pasta has earned it's place on tables around the world." So begins this informative video on how today's commercial pasta is made. Pasta is a universally enjoyed food, and almost every country serves a type of noodle. In China, it is mein; Japan, udon; Poland, pierogi; Germany, spaetzle. The popularity of pasta can be attributed to several factors: it is easily manufactured, it takes up little storage space, it is easy to cook, and it is rich in complex carbohydrates.
Pasta is made from a mixture of water and semolina flour. Semolina is a coarse-ground flour from the heart, or endosperm, of durum wheat, an amber-colored high protein hard wheat that is grown specifically for the manufacture of pasta.
Eggs are sometimes added to the mixture for color or richness. Federal guidelines stipulate that egg noodles contain a minimum of 5.5% egg solids. Vegetable juices, such as spinach, beet, tomato, and carrot, can also be added for color and taste. In recent years, the addition of herbs and spices such as garlic, basil, and thyme has become popular.
Watch this video to see how pasta is made commercially? LONGER Machinery offers this complete Pasta Production Line with capacity 100-500kg/h. An impressively large variety of shapes and sizes are extruded, hung, trimmed, dried and packaged for pasta lovers everywhere. Each shape follows a unique process from flour and water to finished product.