Gluten-Free Pasta Lines
Gluten-free pasta was first developed for people with coeliac disease and gluten intolerance. Today it has become a name for alternative nutrition for everyone, both nutritionally and in taste.
Raw materials such as rice, corn, oats, millet, buckwheat, quinoa and amaranth carry more protein, fibre and mineral antioxidants. In recent years the market for products made with legume flours has grown quickly, in Italy and worldwide.
- Production with pre-gelatinised flour, or raw flour taken directly from the raw material
- What differs from a traditional plant: how water and flour are hydrated, and mixing basins with special reels
- Sanitation criteria are specific to these plants: the main mechanical parts must be easy to inspect, reach and in some cases wash
- The materials in contact with the product are chosen for the raw material being used
- Drying cycles are run on recipes written for gluten-free and legume raw materials
- Every phase is managed from the PLC and can be tied into the plant system through Industry 4.0
Line and technologies
The flour you work with decides how the line is built: ready pre-gelatinised flour, or raw flour.
Dry pasta line with gelatinisation plant
Produces with flours that have already been heat treated, that is pre-gelatinised, or with raw flours taken directly from the raw material. What differs from a traditional line is the hydration and the mixing basins.
- Mixing basins with special reels
- Drying is carried out in a static chamber or in automatic continuous dryers
- Drying recipes are written for gluten-free and legume raw materials
- Easy maintenance: the main parts are inspectable, accessible and washable
- Flour type
- pre-gelatinised or raw
- Drying
- static chamber or continuous
- Control
- PLC · Industry 4.0
HACCP Inox Design compression groups
Extruding gluten-free dough is different from traditional dough: the bonding is weak, so temperature and pressure need finer control. Italpast developed compression screws with a special profile for this.
- Compression screws with a special profile
- Variable geometry with independent temperature control
- Closer monitoring of the extrusion phase
- Stainless steel HACCP design
- Screw
- special profile, variable geometry
- Temperature
- independent control
- Body
- stainless steel HACCP
Italpast Pregel Tech, steam injection gelatinisation
A system developed to gelatinise raw gluten-free flours. A steam injection cooking basin is added to the line, and the gelatinisation level is established by trial for each raw material.
- It solves three problems: uneven treatment, a drop in capacity, and high energy consumption
- Steam is injected straight into the basin through interchangeable calibrated nozzles chosen for the raw material
- The mixing basin, the cover and the feeding devices are insulated with rock wool
- All process settings are stored as recipes and managed by the PLC
- Low energy consumption and lower maintenance cost
- Flexible for small and medium production too
- Heat treatment
- direct steam injection
- Nozzles
- interchangeable, calibrated
- Insulation
- rock wool
The gelatinisation level is established by trial for each raw material. Tell us which flour you will work with and we will build the line around it.