Pasta
Versatile solutions in response to the challenges of gluten-free pasta production.
A gluten-free pasta is defined as quality if it meets precise requirements in terms of organoleptic characteristics and expectations of markets and consumers. To be in line with this principle, both the production process and the finished product must correctly interpret the market in which they are found, through constant technological development that allows gluten-free pasta to be made worldwide.
The versatility of GEA's production lines for gluten free pasta make it possible to process different types and formats of aglutinic pasta:
Crafting gluten-free pasta of superior quality is now more achievable than ever, thanks to GEA's advanced technology. By leveraging the natural starches in alternative raw materials such as rice, corn, tapioca, lentils, beans, fava beans, and chickpeas, GEA's state-of-the-art processing solutions facilitate the gelatinization process essential for producing gluten-free pasta that doesn't compromise on texture or structure.
Drying is a critical phase in gluten-free pasta production, where meticulous control is paramount to achieve the desired quality attributes such as color, fragrance, and texture. GEA's advanced drying systems are pivotal in fine-tuning these attributes of gluten-free pasta. By expertly regulating temperature, humidity, and airflow, GEA technology ensures that the final product not only meets but exceeds customer expectations, delivering pasta that is consistently perfect in every aspect.
Thanks to the GEA’s lines versatility during the starch gelatinization phase, we have realized a product with superior characteristics, without added additives in the dry blend such as emulsifier and alginates, resulting in a product which is made from 100% native legume flour.
Plus, our dedicated R&D area, complete with pilot plants, flexible production lines, and cutting-edge analysis laboratories, ensures that every aspect of pasta production is meticulously tested and optimized.
At GEA, we are able to offer complete solutions for the production of gluten-free pasta, embracing every stage of the production cycle; from the management of raw materials to the final packaging of the product. Thanks to our extensive experience in the pasta market, we have developed state-of-the-art technologies that enable us to respond precisely to the needs of an ever-changing market.
Our capabilities extend beyond the boundaries of simple production, touching the very essence of food science. With in-depth knowledge of food gelatinization processes, we help our customers by analyzing starch to ensure the optimal quality of the final product. Each ingredient is processed with its unique characteristics in mind, ensuring that its intrinsic value is never compromised during processing.
The flexibility of our process lines allows our customers to process a wide range of agglutinic raw materials, tailoring production to specific industry requirements. We provide advanced technologies for processing native flours, supporting tailored gelatinization that respects the quality of the finished product. Our goal is to provide food manufacturers with the tools they need to meet and satisfy the tastes and culinary traditions of an international audience, thus celebrating unity in the diversity of the food world through innovative technological solutions.
In gluten-free recipe development, starch's binding properties are pivotal. However, gelatinized starch can lead to dough swelling, affecting the final product's thickness.
To mitigate this, GEA meticulously adjusts extrusion parameters and dies construction based on raw material behavior. Working closely with R&D, we ensure optimal dies selection and parameter adjustment, enhancing efficiency and product quality in the ever-expanding gluten-free market.
GEA Dies and Moulds Department studies and develops systems that cover all the shaping process phases in pasta and snack processing lines, including shaping, cutting, cleaning and maintenance of the dies. GEA provides equipment...
GEA experience and know-how in pasta production is reflected in the study of packaging solutions aimed at improving the appeal of the final product. Our in-depth expertise in each stage of the dry pasta production chain enables...
GEA offers complete systems or individual machines for conveying, dosing, cleaning, recycling and storage of flour, grains and short pasta. Our advanced technology, applied to design and production, makes it possible to optimize...
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この新しいダイス洗浄ユニットは、現代のパスタメーカーの要件を満たすために最先端の技術を駆使して設計されており、従来の機器に比べて洗浄サイクル時間を最大50%短縮できる革新的なシステム効率と強靭性を兼ね備えています。
GEAのカッティング機械分野における経験と技術的ノウハウにより、あらゆる種類のパスタ形式のカッティング専用機械を開発し、高精度と効率性を保証することが可能になりました。
縦型包装機と組み合わせて高精度・高効率を実現するショートパスタの高精度計量システムです。これらのシステムは、工場の能力に応じて様々な形式でご利用いただけます。
スパゲッティやブカティーニなどのロングカットパスタ形状用に特別に設計され、包装速度と廃棄物削減の観点から長年にわたって継続的に改善されてきた機械です。機械は包装装置としても提供可能で、その包装能力/容量により校正、ペアリングされたドージングシステムを備えていることを特徴としています。
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質の高いコールドチェーン管理の重要性を過小評価することはできません。傷みやすい生鮮食品が消費地で安全かつ高品質であることを保証することは、コールドチェーン施設を運営する人々にとって非常に大きな責任です。GEAは、低温貯蔵や配送センター向けに安全で持続可能な冷凍技術を提供する最前線に立ち、お客様の施設のエネルギー消費量と二酸化炭素排出量の削減を支援しています。
自動搾乳における最新の進化は、バッチ搾乳を導入することです。バッチ搾乳とは、通常1日に2~3回、決まった搾乳時間に乳牛をグループ分けして搾乳する酪農方法です。自動化技術は、酪農場における乳牛の福祉、柔軟性、そして持続可能性のバランスを取りつつ、それと同時にコスト構造を継続的に最適化し、より効率的になるという、酪農家の最近の課題を克服するのに役立っています。
多数の国では、安全な水と衛生設備を確保することがいまだに課題となっています。汚れの混じった飲用水により病気になったり、毎日水を汲みに行くという役割を果たすため、学校に通うことができない子供たちが多数存在します。ドイツのハンブルクを拠点とする非営利団体Viva con Aguaと協力することで、GEAは一部のタンザニアの学校にきれいな水を供給する手助けをしています。