GEA开发的技术，可以用各种面粉加工出高品质的意大利面。蛋白质的百分比含量对意面的品质至关重要，因为它可以增强其质地
通过动态热能系统TAS、温区控制和真空和面等技术的加持，即使采用蛋白质含量较低的面粉也能生产出优质的最终产品。高温对于由低蛋白质含量的面粉和面包面粉制成的产品是极好的，因为高温有助于凝结和提高意大利面的品质。
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.
