Extruders are used to fulfill the extrusion process. “Extrusion cooking” has been defined as: the process through which moistened, starchy and proteinaceous materials are plasticized inside a tube by moisture, pressure, heat, and mechanical shear. This process results in the gelatinization of the starch, denaturalization of the protein and the exothermic expansion of the extrudate. Pasta Extruders create different kinds of pasta. This is done through the use of barrels and cylinders while the machine heats up the pasta and pushes it through the die in order to create the desired shapes. Different pasta shapes are achieved by changing the pasta die.
Information:
- Capacity production 300/350 kg/h (dry product)
- Gluten-free pasta dedicated press, continuous feeding
- Vertical extrusion
- Pre-mix VOLUMIX
- Dough re-elaborating special system
- Vacuum extrusion system
- Available with linear head
