TECHNOPAST FRANCE
30110 Branoux
Pasteurisation of pasta and ravioli to extend the shelf life.
This consists of passing the pasta or ravioli through a tunnel where it is subjected to a jet of steam at 90ºC, then ventilated for surface drying and cooled. This heat treatment is complemented by packaging under ATM (modified atmosphere) and extends the shelf life, at a temperature of 4ºC, to 42 days.