METHOD FOR PRODUCTION OF PASTA Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves kneading the dough of 28-30 % humidity using baker's flour of 1st and high grades taken in ratio (2.5-7.5): (2.5-7.5). Kneading is made at speed of auger rotation 18-25 rpm, and dough pressing is carried out at pressure 104-125 bar. Preliminary drying is conducted in vibrating drum drier for 17-19 min with support of the same humidity at inlet and outlet of drier equals to 24-29%; temperature at inlet is 97-98 C, while at outlet is 92-95 C. Final drying is carried out for 120-126 min at 57-66% of humidity and at temperature equals 272-85 C. Then products are cooled at 27-28 C and air humidity 57-65%. EFFECT: higher efficiency.