Shandong Topline Machinery

What are the advantages of making pasta using the extruder?

This pasta extruder employs vacuum extrusion technology, which can effectively remove a large amount of air from the dough. The resulting spaghetti has a more stable structure compared to hand-made ones, with uniform hollow shape and firm texture that is not prone to breaking. The equipment is easy to change molds, and one machine can produce multiple types of shaped pasta products. The raw material compatibility is wide, including grains and various starches.

The entire production line is highly automated, with lower energy consumption and higher output. The recycling efficiency of the remaining materials is also high. The entire machine is made of food-grade materials, and the production process complies with hygiene standards, ensuring stable product quality. It can help enterprises reduce costs, improve efficiency, and also enable the development of more types of pasta.

Key process parameters and control points

Key Parameters

1.Mixing Water content: 28%–32%, water temperature 30–40℃  Vacuum degree: -0.07~-0.09 MPa, final dough temperature ≤ 40℃

2.Extrusion Forming

Die / die head temperature： 35–48℃

Extrusion pressure： 8–12 MPa， vacuum degree ≥ -0.08 MPa

Screw rotation speed： 30–60 r/min， wall thickness of the dough 0.8–1.2 mm

3.Cutting

Regular finished product length 30mm， material temperature ≤ 45℃

Three-stage Drying

Pre-drying:40–50℃,humidity 70%–80% RH, moisture reduced to approximately 25%.

Main drying:55–70℃, humidity 50%–60% RH, finished product moisture 12%–13%.

Cooling and Equilibration: 30–35℃, humidity 60% RH.

Basic operation points:

1. It is best to use high-gluten/ hard wheat flour, with the content of mixed grains not exceeding 30%. The raw materials should be purified first.

2. Ensure that the vacuum level remains stable throughout the process. Do not apply high-temperature extrusion, as it will cause the gluten to deteriorate.

3. Keep the surface of the mold smooth and ensure the mold accuracy to prevent the finished product from being eccentric or cracking.

4. Strictly control the humidity throughout the production process. Gradually dry it to reduce damage and collapse problems.

Quick Reference to Common Questions

1.Cavity collapse: High moisture content, high temperature, low pressure, insufficient vacuum.

2.Surface cracking: Rapid drying, too low humidity, rough mold holes.

3.More broken strands: Poor gluten quality, many air bubbles, high temperature, too fast cutting speed.

4.After cooking, becomes sticky: High extrusion temperature, poor drying, high moisture content.

What kind of assistance can we offer you?

Pasta production is a field with high technical requirements. Equipment selection and process debugging both require certain experience. If you are planning a macaroni project, we can provide:

1. Based on the process feasibility assessment of your target product, conduct pilot tests (using your raw materials to produce sample products).

2. Equipment configuration and overall line design.

3. Installation, commissioning and operation training.

4. Subsequent process optimization support.

Shandong Topline has accumulated multiple successful cases in the production of pasta. Friends with needs are welcome to contact us at any time. We can have in-depth discussions about your specific products and process requirements.