Pasta Processing –Dies
In the ultimate analysis, it is the die which establishes the distinctive character of the product. Not only the appearance, but the texture of the cooked food and the way it interacts with the sauces and flings are functions of the shape and dimensions of the pasta.
Die makers have demonstrated an enormous amount of ingenuity in shaping the orifices, inserts and channels so as to make hundreds, of not thousands of different products by this basically very simple method.
Some problems do exist. The dies and inserts must be machined to very close tolerances of the shape and thicknesses of products emerging from every orifice are to be uniform.
If the die wears unevenly, and most do, the characteristic shape will subtly alter through a period of weeks or months of use.
Small pieces of grit or hard dough hanging up in a die channel will completely alter the shape of the product emerging from that orifice.
Pasta Processing –Dies
The Most Popular Posts
-
History of Maggi Noodles Maggi is a Nestle brand of instant noodles, soups stocks, bullion, sauces a and seasoning. The original compan... -
Packaging for Pasta There are thousands of different sizes, shapes and types of packages in which pasta products may be sold. However, t... -
The whole history of noodles is one of innovation over the centuries. Noodles were gradually adopted by other cultures around the world. 500...
-
Pasta Technology - Die construction The basic operation in the manufacture of any kind of pasta is extrusion. The dough is prepared by t...
-
The noodles due to their higher moisture contents are more susceptible for microbial spoilage. Although, one or two outbreaks are due to noo...
