Dry Pasta Processing Equipment

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.