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Pasta
$ Food, Business, Self Improvement
% Jul. 11, 2014 & 11,470 views

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! Pasta
1. Pasta
2. History Pastas were first introduced in Italy in 13th
century but efficient manufacturing equipment and highly
quality products came only during 20th century Pastas
were prepared by hand before industrialization in small
shops
3. Process Description Pasta products are produced by
mixing milled wheat, water, eggs (egg spaghetti), and
sometimes optional ingredients. These ingredients are
typically added to a continuous, high capacity auger
extruder (machine), which can be equipped with a variety
of dies that determine the shape of the pasta The pasta
is then dried and packaged for market.
4. Raw Materials Pasta products contain milled wheat,
water, and occasionally eggs and/or optional ingredients.
Pasta manufacturers typically use milled durum wheat
(semolina, durum granulars, and durum flour) in pasta
production, although flour from common wheat are
occasionally used. Most pasta manufacturers prefer
semolina, which consists of fine particles of uniform size
and produces the highest quality pasta product.
5. Raw Materials …contd The water used in pasta
production should be pure, free from off- flavors, and
suitable for drinking. Eggs are added to pasta to make
egg spaghetti and to improve the nutritional quality and
richness of the pasta. Small amounts of optional
ingredients, such as salt, celery, garlic, and bay leafs, may
also be added to pasta to enhance flavour.
6. Wheat Milling Durum wheat is milled into semolina,
durum granular, or durum flour using roll mills. Semolina
milling is unique in that the objective is to prepare granular
middling with a minimum of flour production. After the
wheat is milled, it is mixed with water, eggs, and any other
optional ingredients.
7. Mixing In the mixing operation, water is added to the
milled wheat in a mixing trough to produce dough with a
moisture content of approximately 31 percent. Eggs and
any optional ingredients may also be added. Most
modern pasta presses are equipped with a vacuum
chamber to remove air bubbles from the pasta before
extruding.
8. Extruding The dough is mixed, it is transferred to the
extruder. The extrusion machine not only forces the
dough through the die, but it also kneads the dough into a
homogeneous mass, controls the rate of production, and
influences the overall quality of the finished product.
Uniform flow rate of the dough through the extruder is also
important. Variances in the flow rate of the dough
through the die cause the pasta to be extruded at different
rates. The inside surface of the die also influences the
product appearance.
9. Drying Drying is the most difficult and critical step to
control in the pasta production process The objective of
drying is to lower the moisture content of the pasta from
approximately 31 percent to 12 to 13 percent so that the
finished product will be hard, retain its shape, and store
without spoiling. Pre drying hardens the outside surface
of the pasta while keeping the inside soft and plastic. A
final drier is then used to remove most of the moisture from
the product.
10. Packaging It is done to protect pasta from damage
during shipment, storage and display the product.
Principal packaging material for pasta is the cellophane
bag, which provides moisture-proof protection for the
product
11. Cooking Pasta Pasta should be cooked al dente , or
‘to the tooth’ which means it should be stopped cooking
when the pasta still feels firm to the bite not soft and
mushy. Pleasure of eating pasta is its texture and it is lost
if it is over cooked. Cooking time differ for every shape
and size of pasta, it also depends upon the kind of flour
used and the moisture content Pasta is cooked and
served immediately wherever it is possible.
12. Bucatin i Conchiglie Farfalle Fusilli Maccheroni /
Rigatoni Fettuccine Gnocchi Cassuli
13. Agnolotti Ravioli Penne Linguine Rotini Spaghetti
tagliati Spaetzle Ziti Cannelloni
14. Thank you … an anish banerjee initiative

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