Originally conceived for people suffering from the celiac disease and intolerant to gluten, gluten-free pasta is becoming the synonym of healthy food for everyone, both from the nutritional-physiologic and organoleptic point of view.
Nowadays the market can offer a larger variety of gluten-free products thanks to use of alternative raw materials such as rice, corn, oat, millet, buckwheat, quinoa, amaranth and other thanks to their nutritional properties (more proteins, fibers and mineral antioxidants). Production of gluten-free pasta using gluten-free flours or a mix of the same requires gelatinization of the starch contained in flour in order to obtain an alternative “sticking agent” enabling the dough to become pasta, be cooked and better digested.
The transformation process of the “raw”, gluten-free flour (that cannot become pasta) is called pre-gelatinization treatment.
Gluten-free pasta producers can choose between two alternatives: they can either purchase pre-gelatinized flour (“pregel”) or raw flour (pre-gelatinized) and consequently transform the same by means of the gelatinization process by dedicated system.
As to artisanal and industrial production of gluten-free pasta our company is in a position to customize every project by dedicated technologies, such as use of mixers fitted with special blades and high-performance profile compression screws, particular production techniques, etc.
The new Italpast Gluten Free processing technologies feature use of flours that have been thermally treated by milling companies (pre-gelatinization process of the starch contained in said flours).
Addition of gelatinization systems for raw flours to an existing production line means more complex process and huge investments: Italpast are studying various systems to solve the main problems such as lack of treatment homogeneity, difficulty to clean the machines, reduction in production output and high energy consumption.