Cereals processing technology

114 Cereals processing technology
Fig. 6.2 A simple schematic of a short goods pasta line. (Adapted with kind permission
from a diagram by Bühler AG, Uzwil, Switzerland.)
Braibanti, reportedly gives homogeneous hydration irrespective of
granulation.
The product of a conventional pasta mixer is not a cohesive dough, but rather
a mixture of agglomerated lumps of semolina. 16 This mixture, through the action
of mixing paddles or kneading blades, passes from the mixing chamber to the
extrusion chamber and extrusion worm where the dough is formed and
developed under pressures in the range of 80–120 kg/cm 2 . Temperature, water
absorption, and the rotational speed and geometry of the screw influence the
magnitude of the pressure. Presses also have the facility to reintroduce scraps