The production of gluten free pasta confirms a growing market both in Italy and abroad, given the increasing celiac disease and healthy eating habits that are changing.
The tendency of pasta producers is to strengthen the existing pasta production lines, while for new entrants find a partner that provides technical support at all stages of the pasta-making process and start-up.
Our company designs and manufactures for several years small, medium and large scale production (from 30 to 1.000 kg/h) gluten free pasta production with all gluten free cereals and legumes without the aid Thickeners, starches and emulsifiers.
Italpast technology ensures certain quality features of the product, such as the color of the paste, baking, elasticity and without breaks.
The extrusion process, thanks to the special configuration of the high tech extrusion screw and the mechanics, allows the gelatinization of starches naturally contained in gluten free flours without the addition of steam to the tub. The dough phase, in fact, is delicate and requires operational and thermodynamic conditions (increase in pressure and temperature) other than the production of durum wheat semolina. As for the next step, drying, we need to find the right balance between humidity, temperature and time that we manage to get with automatic management.
We are constantly engaged in research and experimentation in the laboratory to optimize the technological processes that can improve gluten free pasta from the nutritional and sensory point of view.