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• Comment fabriquer des pâtes ?
  • 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
  • 10- Pasteurisation of fresh pasta and ravioli: the different steps
  • 11- À PROPOS DU GLUTEN
  • 12- L’EXTRUSION SOUS-VIDE

Menu principal

• Home
• Pasta, ravioli
  • Pasta extruder/pasta production by extrusion
  • Ravioli machines
  • Combined machines for pasta and ravioli
  • Rolling mill
  • Specials filled pasta machines
  • Gnocchi machines
  • Specials pasta machines for Bow-Ties and Nests
  • Pasta drier
  • Vibrating pre-dryer TRABATTO
  • Mould washer
  • Winding machines
  • Cooling unit
  • Mold for making pasta
• Pasta Lines
• Small Production
• Couscous
• Biscuits
• crepes-briks
• Pasteurisation/Cooking
• Cereal milling
• Packing machines