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
Most Popular Articles
-
Yes, alcohol can indeed be made from dates using a traditional process known in some cultures as Dakhai. This method utilizes the natural s... -
Both irradiation and microwave heating employ radiant energies which effect foods when their energy is absorbed, whereas ohmic heating raise... -
Fondant is a mixture of very fine sugar crystals of size below 44 μm, surrounded by a saturated solution of sweetener components. It is an e... -
Tomato paste is usually considered as semifinished product because it is commonly used as an ingredient in other food products. Tomato paste... -
Instant Tea Processing The commercial production of instant teas began in the 1940, and this form of tea has grown in popularity in the Unit...
