1. Pasta shaping
Shaping is the first stage in pasta production. The resulting products can then be pre-cooked, dried, frozen or marketed as such. Generally speaking, shaping is carried out in a pasta press (figure 1 ), in which four phases follow one another:
feeding and dosing of raw materials ;
hydration and mixing ;
vacuum packing ;
extrusion and forming.
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Pasta shaping
Pasta drying
Bibliography
Bibliography
Standards and norms
- Durum wheat semolina and pasta – Assessing the culinary quality of pasta by sensory analysis – Part 1: Reference method. - ISO 7304-1 - 2016
- Durum wheat flour and semolina – Determination of yellow pigment content. - ISO 11052 - 2006
- Cereals and cereal products – Durum wheat (T. durum Desf.) – Guidelines for measuring semolina color by instrumental methods. - XP CEN/TS 15465 - 2008
Regulations
In France, pasta is defined by Decree no. 55-1175 of August 31 1955, which stipulates that only products made exclusively from durum wheat may bear this name. Article 5 also prohibits the use of colorants and chemical substances. Nevertheless, other ingredients may be added to the semolina, mainly eggs and vegetables (spinach, tomatoes). Italy and Greece have similar regulations.
In other countries,...
Directory
INRAE-UMR IATE https://umr-iate.cirad.fr/
CFSI-SIFPAF (French trade association for industrial semolina and pasta) https://www.cfsi-sifpaf.com/
UNAFPA (Union of Pasta Manufacturers' Associations in the European Union)
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