TECHNOPAST FRANCE
30110 Branoux
How to make pasta?
Which Cereals? Kneading - Extrusion or Rolling? Drying - Packaging - Conservation.

01- How to make pasta with a press or a sheeter

02- Which wheat to produce pasta with a press or a sheeter?

03- Are all varieties of wheat compatible with pasta production?

04- What additives are needed to make extruded or rolled pasta?

05- Water quality in pulp production

06- Kneading: an essential stage in dough production

07- The different pulp production technologies

08- Fast consumption of fresh pasta and ravioli

09- Pasta drying: with static dryers or with a drying tunnel
