From Farm to Fork

  • Pasta is made from a mixture of semolina and water. What is semolina? Semolina is coarse-ground flour obtained from the heart (endosperm) of durum wheat. Durum wheat is the hardest wheat of all classes and they have amber-colored appearance with high protein. Semolina used in the production of pasta is typically enriched with B-vitamins and iron.

 

  • Sometimes, additional ingredients such as egg, dried spinach, dried tomato and dried carrots are added to enhance the color, taste or for nutrients purposes.

 

  • Semolina that is brought into the facility is stored in giant silos. The semolina is transferred to the mixer equipped with rotating blades through the pipes. Warm water is added at the same time as well. The mixture which is about 30% moisture at this point is kneaded until it reaches lumpy consistency.

 

  • Dough is transferred to extruder after the mixing process where the auger forces the dough through a die and at the same time kneads the dough into homogeneous mass, controls rate of production and influences the overall quality of pasta.

 

  • The “wet” pasta would then passes through pre-drier and main drier (high temperature drying) to lower the moisture down to about 12%.

 

  • Dried pasta would get transferred to a cooler to equilibrate the temperature before packaging them. Finished goods are stored in the warehouse until they are ready for distribution and to the consumers.

 

Durum Wheat

Durum Wheat

Semolina

Semolina

Semolina & Water

Semolina & Water

Extrustion

Extrusion

Extrustion

Extrusion

Drying

Drying

Packaging

Packaging

Distribution

Distribution

Consumers

Consumers