Raw Material Pre-treatment: Quality Foundation Production begins with the meticulous processing of hard durum wheat flour (protein content ≥ 14%)
High-speed water-flour mixing and maturation: gluten network construction.
Vacuum extrusion molding: The core of process innovation (key step) the matured dough is conveyed through a sealed pipeline to the vacuum extrusion system, which is crucial for breaking traditional quality bottlenecks:
1. Vacuum de-gassing: The dough enters a closed chamber where the vacuum pump reduces pressure to -0.08 mpa, forcing air dissolved in water to precipitate out, eliminating microbubbles in the dough. Experiments show that vacuum treatment increases dough density by 12%, with a homogeneous honeycomb microstructure (verified by electron microscopy).
2. Dual screw synergistic extrusion: The de-gassed dough is pushed by dual screws (with a length-to-diameter ratio of 12:1) through three temperature-controlled zones (38°c → 45°c → 50°c), gradually increasing in temperature. The intermeshing shear force of the screws aligns gluten linearly while partially gelatinizing starch, forming a semi-transparent gel state.
3. Precise mold shaping: High-temperature and high-pressure dough passes through italian bronze molds (hole diameter 0.8-1.2mm), where the micro-porous structure on the mold's inner wall creates a coarse texture on the pasta surface, enhancing sauce adhesion by 50%. Comparative tests show that products from stainless steel molds have a much smoother surface (ra value 0.8μm) compared to bronze molds (ra value 3.5μm), with the latter retaining 1.2 times more sauce after cooking. Technical advantages summary: Vacuum extrusion reduces post-cooking breakage rate to less than 2% (15% in traditional methods), extends cooking time to 12 minutes (an increase of 40%), and reduces drying energy consumption by 18% due to bubble elimination.
Segmented drying: The art of balancing energy efficiency and texture (Key steps) Wet pasta extruded with 31% moisture content must undergo three drying stages to reduce moisture to 12.5%, preventing mold growth and setting the shape: 1. Pre-drying (vibrating fluidized bed 2. Main drying (tunnel temperature stratification control) 3. Final drying (counterflow cooling)
The dried pasta enters an automatic packaging line
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