Cutting edge technology developed by pioneers

Thanks to a long-lasting combined experience in pasta manufacturing, at GEA we provide a wide range of pasta formats, including long and short-cut dry pasta with formats like spaghetti and fusilli, fresh pasta with products such as ravioli and tortellini. Nonetheless, we strongly believe in offering industrialized recipes of the most iconic and cultural food products, such us couscous, allowing our customers to produce such products on a large scale while maintaining the flavors of tradition.

The technology developed by GEA facilitates the use of any type of ingredient. The percentage of protein present 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.

With the acquisition of Pavan, GEA has implement the Vacuum technology: a pioneering choice that has stood the test of time, developed and perfected to create current solutions. Moreover, the Thermo Active System has revolutionized the way pasta is dried. An avant-garde system yielding higher quality pasta in less time. At GEA we have our own area dedicated to R&D, with pilot plants, flexible production lines and analysis laboratories equipped with all the instruments required to carry out chemical, rheological and nutritional tests on pasta, snacks and breakfast cereals.