The technology developed by GEA allows to manufacture good quality pasta with every kind of flours. The percentage of protein presence is fundamental to the quality of the pasta as it gives strength to its texture.
By applying technologies such as TAS, climatic zones and vacuum, it is possible to make excellent end products even from flours with low protein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents because they facilitate coagulation and improve the quality of the pasta.
Get the GEA Dry Pasta Processing brochure.
Boost your dry pasta processing line with GEA's cutting-edge machinery designed to reach high standard of quality for you dry pasta products. Inside our brochure, you can find all the detailed specifications and performance metrics needed, guiding you towards optimal decision-making and enhanced productivity.
Products
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Cous cous - Production line
The technological capacity of GEA machinery to industrialize a process that has artisanal traditions that go back a century is most effectively shown in the cous cous line.
GEA NexGen Dry Pasta Processing Lines
NexGen introduces a fully renewed design for short cut pasta production. The system is engineered to simplify the process, improve overall efficiency, and provide easy access to all key components.
Long-cut pasta - Multi tier production line
Turnkey and space saving lines for the production of all the most iconic long-cut past formats, such as spaghetti, bucatini, vermicelli and many more.
Long-cut pasta - Multidrive production line
GEA new Multidrive technology allows making long cut pasta of unrivalled quality while granting energy savings and reduced overall footprint.
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GEA Insights
The water equation
Across Europe, drought is a recurring reality – and no longer confined to the south. While water increasingly shapes where industries locate, its value is determined by local context. There are many technological routes to water efficiency in industrial processes, but location, energy needs and other factors are also key.
