The owners of the patent RU 2430516:

The invention relates to the food industry. The composition for the production of pasta contains durum wheat flour, soft wheat flour and chickpea flour in the following ratio of components, wt.%: durum wheat flour 5, soft wheat flour 85, chickpea flour 10. The invention allows to obtain a product with increased biological value, with improved organoleptic and structural-mechanical quality indicators. 2 tab.

The invention relates to the food industry and can be used in the production of pasta of increased biological value.

Known composition of the test for the production of pasta, including durum wheat flour or bread flour soft wheat premium and water. In addition, in the form of additives in the dough for pasta, flour of other crops is used, for example, peas (Medvedev G.M. Technology of pasta production. - M.: Kolos, 1999, p. 7, p. 50-52).

The disadvantage of using only wheat flour in pasta dough is the high starch content, which leads to a caloric content of the finished product and a low protein content. In addition, when flour of legumes, such as peas, is added to wheat flour, there is also an insufficient amount of protein.

Known composition of the test for the production of pasta (prototype - RF patent for invention No. 2289952), including wheat flour, water and protein-containing additives - legume flour, namely, either pea flour in an amount of 10% by weight of wheat flour, or lentil flour in an amount 10% by weight of wheat flour, or a complex additive consisting of bean flour in an amount of 2.5% by weight of wheat flour and rowanberry puree in an amount of 7.5% by weight of wheat flour, while the content of raw gluten in wheat flour should not be below 28%.

The disadvantage of the prototype is that when added to wheat flour protein-containing additives in the form of pea and lentil flour in the dough for pasta is not enough amino acids and minerals.

The technical task is to create a composition for the production of pasta with high biological value, with improved organoleptic and structural-mechanical quality indicators.

The technical problem is achieved by the fact that the composition for the production of pasta contains durum wheat flour, soft wheat flour and chickpea flour in the following ratio, wt.%:

chickpea flour - 10

The difference between the present invention and the prototype is that chickpea flour is used in the composition for the production of pasta, in the following ratio, wt.%:

durum wheat flour - 5

flour baking soft wheat - 85

chickpea flour - 10

The composition for the production of pasta is prepared as follows. Durum wheat flour in an amount of 5% is mixed with baking soft wheat flour in an amount of 85% and with chickpea flour in an amount of 10%. The amount of water per kneading is determined by calculation, taking into account the moisture content of soft baking wheat flour, durum wheat flour and chickpea flour. The prepared mixture of these three types of flour and water is fed into the first trough of the dough mixer, after which the finely lumpy dough, homogeneous in moisture, enters the second trough of the dough mixer connected to the screw chamber. Pasta presses are used to make pasta. Pressed pasta is dried in cabinet dryers.

Table 1 shows comparative data on indicators of protein content, essential amino acids and minerals in pasta prepared according to the prototype and the proposed composition.

Table 1
Indicators	Pasta
Composition according to the prototype (with lentil flour)	The composition of the prototype (with pea flour)	Proposed Composition
Protein content, % The content of essential amino acids, g per 100 g	13,02	12,44	14,26
protein, including	28,83	28,80	29,26
Lysine	2,97	2,85	3,26
Threonine	2,68	2,64	2,86
Valine	4,69	4,65	4,88
Leucine	7,03	6,76	6,99
Isoleiiin	3,66	3,64	3,74
Meteonin	1,65	2,13	2,87
tryptophan	1,52	1,32	0,87
Phenylalanine	4,63	4,81	5,99
Mineral composition, mg
Potassium	382,2	388,1	410,5
Calcium	59,6	60,2	70,7
Magnesium	101,6	102,4	106,7
Phosphorus	406,5	399,7	419,1
Iron	5,2	5,8	5,9

As can be seen from table 1, the content of essential amino acids in products with the addition of chickpea flour increased by 12%. The content of minerals compared with the prototype increased by 9%.

The introduction of chickpea flour into the recipe of pasta is explained by the need to enrich it with balanced essential amino acids and minerals, which are contained in chickpea flour more than in pea and bean flour. The use of a protein-containing additive in the form of chickpea flour in an amount of less than 10% leads to a deterioration in organoleptic quality indicators and a decrease in biological value. The use of this additive in an amount of more than 10% worsens the structural and mechanical quality indicators.

The introduction of wheat flour into the recipe of pasta dough in combination of its different types - durum wheat flour and soft varieties, and at the same time soft flour for baking in the largest quantitative ratio (85%) is explained by the fact that this type of flour is the most common and affordable in food industry. In the recipe of the present invention, the flour quality improver is a natural additive in the form of durum wheat flour. When using durum flour less than 5%, the structural and mechanical properties of pasta deteriorate, and the use of more than 5% is inappropriate, because. the addition of this flour in an amount of 5% is sufficient to achieve optimal structural and mechanical properties.

Table 2 shows the quality indicators of the cooking properties of pasta, the composition of which is prepared according to the prototype and the invention.

As can be seen from table 2, pasta prepared according to the invention has good cooking properties: the main indicator of cooking properties - the loss of solids in the cooking environment - is 7.8% lower compared to the composition made according to the prototype.

Example. To obtain a dough for the production of pasta, soft wheat flour in the amount of 8.5 kg, durum wheat flour in the amount of 0.5 kg and chickpea flour in the amount of 1 kg are pre-mixed and the mixture is sieved. Carry out the following steps according to the above method of preparing the dough.

The resulting pasta with a protein-containing additive in the form of chickpea flour has a high content of protein, essential amino acids and minerals. Cooked pasta with a protein-containing chickpea additive has the correct shape, elastic texture and an attractive yellow tint.

Thus, the proposed composition for the production of pasta makes it possible to obtain products of increased biological value with improved organoleptic and structural-mechanical quality indicators.

Composition for the production of pasta, containing durum wheat flour, soft wheat flour and chickpea flour in the following ratio, wt.%.

On the shelves of shops you can see all kinds of pasta. They occupy a significant proportion of consumption in the daily diet of a person. The business associated with the production of pasta is profitable in advance without incurring difficulties with the process of its implementation.

This type of food industry requires compliance with sanitary conditions. This is due to the provision of sanitary books for working personnel, as well as the availability of documentation on the sanitary and hygienic condition of the premises.

The production of pasta is presented as a mini-factory, which includes flour sifters, stabilizer bins, conveyors, equipment designed for packaging finished pasta. For production, flour of different varieties is used, as well as natural additives in the form of dyes and egg yolk.

Production technology

Let us consider in detail the technology for the production of pasta on all counts.

Product range

Depending on the shape of pasta, they are divided into the following types: tubular, thread-like, ribbon-like and curly.

Tubular pasta, depending on the size of the cross section, are divided into types: straws with a diameter of up to 4 mm; special diameter from 4.1 to 5.5 mm, ordinary diameter from 5.6 to 7 mm, amateur diameter more than 7 mm. The thickness of the tubular walls should be no more than 1.5 mm (up to 2 mm is allowed in an amount of not more than 5% of the mass of pasta in a packaging unit).

The tubular ones include (Fig. 1): pasta - a tube with a straight cut at least 15 cm long; horns - a curved or straight tube with a straight cut from 1.5 to 10 cm long; feathers-tube with an oblique cut from 3 to 10 cm long.

Figure 1: a - pasta, b - horns, c - feathers

Filamentous pasta (vermicelli) is divided into types according to the size in the section (Fig. 2); cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter not more than 1.5 mm); amateur (diameter no more than 3 mm).

Figure 2: Filamentous products. a - long, b - short

Ribbon-shaped pasta (noodles) is produced in various names (Fig. 3): smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm .

Figure 3: Ribbon-like. a - long, b - short

Figured pasta (Fig. 4) can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed 3 mm, for stamped - 1.5 mm.

Figure 4: Figured products - a - shells, b - scallops; c - stamped, d - curls, d - soup fillings

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles both long and short; horns, feathers, figured products - only short, according to the method of molding, short pasta is divided into short-cut and stamped.

Main stages of production

The pasta production process consists of the following main operations:

• Raw material preparation. Flour is sifted, it is separated from the metal-magnetic impurities, heated (flour temperature should be at least 10 ° C), different batches of flour are mixed based on the instructions of the factory laboratory.
• Cooking pasta dough. The water is heated to the desired temperature, the additives and flour are stirred. All of this gets mixed up.
• Dough pressing and molding. This point is used to compact the kneaded dough, i.e. it must be turned into a homogeneous plastic test mass. Then molding is carried out by forcing the dough through holes in the metal matrix.
• Cutting raw products. Raw pasta pressed out of the matrix is ​​cut into pieces and prepared for drying. When cutting, they already begin to intensively blow air to obtain a dried crust on their surface. This is necessary so that the pasta does not stick.
• Drying. The purpose of this stage is to fix the final shape and prevent the development of microorganisms. This process is carried out at "elevated" temperatures.
• Cooling of dried products. The process is designed to equalize the temperature of the products with the temperature of the packaging. If they are not cooled, then fogging of the packaging will be observed and, as a result, a change in the mass of products.
• Rejection and packaging. Usually, boxes, boxes, paper bags, boxes and bags with bags are used as packaging.

Equipment for the production of pasta

We will not publish beautiful photos of equipment for the production of pasta here, but instead we will consider in detail an example of a line.

Mini-line for the production of Makiz pasta / Photo www.teko-makiz.ru

1 - flour sifter, 2 - tedder, 3 - vacuum dispenser, 4 - automatic press, 5 - pneumatic conveyor stacker, 6 - control panel, 7 - conveyor dryer, 8 - pneumatic conveyor stacker, 9 - cooler, 10 - pneumatic conveyor, 11 - storage hopper, 12 - conveyor, 13 - hopper - feeder, 14 - conveyor - loader, 15 - packaging machine.

Prices for lines for the production of pasta start from about 1,500,000 rubles. Usually the minimum performance indicators of the cheapest are 100-150 kg per hour.

Features of pasta production technology

Introduction.

The role of pasta in the diet - and almost all over the world - is difficult to overestimate. Many even consider them the staple food of the 20th century.

The relevance of the topic is that pasta is one of the main food products, and the demand for them is quite stable.

Pasta is a canned dough made from specially ground wheat flour. They have a high nutritional value, good digestibility, are quickly boiled soft, are well transported and stored.

Although the composition of pasta is extremely simple, their widespread distribution began only a hundred or so years ago.

The reason should be sought in the fact that the cultivation of wheat for a long time was not an easy task, possible only in certain regions of the planet. This has prevented pasta from achieving the popularity it rightfully deserves. In addition, the path of wheat grain from sowing to the millstone was long and difficult - it was possible to simplify and speed up the process only with the help of modern agricultural machinery.

It has been historically proven that Italy is the birthplace of pasta. In the Middle Ages, pressing devices were powered by horsepower or water mills, and with the advent of the first machines, steam units appeared. The year of origin of the pasta industry in Russia is considered to be 1797, when the first pasta factory was opened in Odessa.

Pasta is a product molded from wheat dough in the form of tubes, threads of ribbons and figures and dried to a moisture content of 13%. They are characterized by good storability, transportability, quickness and ease of cooking food from them, as well as high nutritional value and good digestibility.

Pasta has a number of advantages over the most common food products. During storage, pasta does not become stale like bread, and is less hygroscopic compared to crackers, well transported and stored (up to a year or more) without deteriorating taste and nutritional properties. Pasta is superior in nutritional value to wheat bread, as it is made from wheat flour with a maximum protein content. They contain 9 - 13% proteins, 75 -79 digestible carbohydrates, 0.9 fats, 0.6% minerals and vitamins B1, B2, PP, etc. The calorie content of pasta is 360 kcal / 100 g. Their digestibility by the human body higher digestibility of cereals. Pasta proteins are digested by 85%, carbohydrates by 98% and fats by 95%. Of these, you can quickly cook a dish, since the duration of their cooking is 5 - 10 minutes.

Targets and goals.

The main purpose of my course work is to highlight the features of pasta production technology, as well as to give the main characteristics of the raw materials used for the manufacture of pasta.

Conduct an argonaleptic analysis on the example of a specific sample to identify defects, study the basic requirements for the quality of finished products, give a complete description of the entire technological process of pasta production.

1. Market overview

In Russia, pasta is a familiar type of side dish, which, due to the speed of preparation and relative cheapness, is very popular among the population. Television, magazines, newspapers gradually create the image of a healthy product for pasta. Numerous establishments of Italian cuisine have set a certain fashion for pasta, and thanks to their efforts, even spaghetti, which is not typical for Russians, has appeared in the diet. Foreign manufacturers who offer unusual products have contributed to improving the image of the pasta category and developing the premium segment.

The best period of time for pasta producers was, of course, the August crisis of 1998, when products, regardless of their quality, were sold out by buyers instantly - everyone stocked up products with a long shelf life for the future, fearing galloping inflation. Thanks to the default, which temporarily squeezed out all imports from the Russian Federation, domestic producers managed to increase their total share to 98%. Due to low costs (at that time it was possible to build a pasta production workshop for only a few thousand dollars), the relative simplicity of technologies and a short payback period, the profitability of the pasta business then reached 70-80%. As a result of the annual increase in the number of players by two or three times, production volumes quickly exceeded consumption volumes, which soon led to an overproduction crisis - about 30% of domestic production capacities today can be considered clearly excessive.

It can be stated that the financial crisis served as an impetus for the development of domestic pasta production. Russian enterprises are gradually increasing the production of pasta products: since the beginning of April, a new pasta factory has been launched in the Astrakhan region, focused on the production of inexpensive products. Investments amounted to 1 million euros. Altan Holding from Barnaul, one of the largest producers of pasta in Russia, plans to increase sales by 20% in 2011. Pava, a large grain processor from the Altai Territory, has begun producing grits of pasta

Pasta market specialists, as a rule, distinguish the following price segments

Economy class (lower price segment). It includes category B weight pasta, which before the crisis occupied approximately 37% of the market (about 320 thousand tons). Basically, these are pasta sold by weight in plastic bags.

The mid-price segment is group B packaged pasta (before the crisis, the market share was 23% or 200,000 tons). As a rule, packaging is used here in packages weighing from 400 g to 1 kg.

-“medium plus” is group “A” pasta (from durum wheat) with a market share of 35% before the crisis (300 thousand tons). Currently, in Russia, pasta of this group is mainly sold under various trademarks. They are packaged in polypropylene bags weighing up to 1 kg.

Premium - this is group A pasta with a market share of 5% before the crisis (40 thousand tons), mainly Italian pasta. The cost of a 500-gram pack is from 45 rubles. and higher.

Market experts note that 70-80% of consumers purchase medium class products. Moreover, as a rule, consumers in this segment are characterized by the absence of clear brand preferences. But when satisfied with a particular product, the consumer of this category willingly shows loyalty to the brand and, over time, can become its permanent adherent. With the onset of the financial crisis, structural changes within the industry that arose under its influence were visible. The decrease in purchasing power has led to the fact that the premium and mainstream segment, which has been growing in recent years, has lost from 10% to 15% in its volume.

Consumption of mid-price and premium class pasta, “Group A pasta”, produced from durum wheat with the use of imported raw materials and materials, sank more than others. Domestic manufacturers have every chance to “capture” the market, since the possibilities for the production of these products in Russia are very high. Since this segment was dominated by imported pasta, now, when the supply of imported products has decreased, consumers may not find their usual products and will be forced to switch to the middle price segment.

The consumption of low-quality pasta made from soft wheat varieties is growing most noticeably. The market for non-branded products by weight (at 18–20 rubles per kg), which has been declining over the past few years, significantly strengthened its position in the first quarter of 2010, reaching a share of 50–55%. Although a year ago, weighted pasta accounted for about 40% of sales.

Producers of instant noodles are also counting on the transition of Russians to inexpensive food products: for example, at the end of 2009, the Japanese Nissin Foods Holdings announced its desire to buy a third of the Mareven Food Central group of companies, which controls about 41% of the Russian market of instant pasta. According to Japanese investors, about 2 billion packages of such products are sold annually in Russia, and the country ranks ninth in the world in terms of noodle consumption. The pasta market is not sufficiently consolidated, now it has about 150 players, including small producers.

The situation when there is an oversupply of all kinds of pasta in the industry means one thing: the manufacturer is forced to gradually change the rules of the game, namely, to move from price (the lowest type of competition) to non-price competition inherent in more developed and more civilized market relations. First of all, we are talking about creating our own federal-level brands. The largest market share, according to the First Pasta Company, is owned by Makfa

Manufacturers, for the most part, produce pasta in the middle price segment (from 30-40 rubles to 110-120 rubles), as evidenced by the largest number of brands in this category.

Today, the pasta industry is under strong pressure from raw material suppliers: flour is the main component for the production of products. Therefore, the cost of goods is directly dependent on the pricing policy of grain traders and flour mills. The increase in prices by 800-900 rubles per ton of flour for the mainstream segment is very noticeable, for cheap pasta, such an increase in prices means a halt in production.

Many players point out that manufacturers need a guarantee of timely supply of raw materials of a certain quality. That is why companies are starting to create grain holdings. Such combinations allow increasing the profitability of production by 2-4% by optimizing logistics processes and reducing the risk of production downtime due to disruption of supplies. But even such measures are unlikely to save small and most medium-sized industries - this industry is so “overheated” and highly competitive.

All the recent changes in the market are associated with the transfer of existing assets from one owner to another, or with their consolidation from one player, such as Arkada-Inter and APK Agros. So the forecast is unambiguous: if production continues to be concentrated at the current pace, in a few years only four or five large manufacturers will remain in the industry. The taste properties of pasta primarily depend on the raw materials used, as well as on the accuracy of the pasta production technology and product drying. Grain as a crop product is quite strongly subject to various climatic changes. Almost all innovations on the market are made in the segment, firstly, of packaged products, and secondly, of durum wheat. For example, Altan produces pasta in 18 formats under the TM Granmulino and is going to add 4 more to them. Among them are 7 types of pasta with the taste of the Granmulino Natura'le line: adjika, tomato greens, pizza, garlic-herbs, pesto, tkemali, mushrooms - All flavors are natural. The assortment of Shebekinskie pasta includes butterflies, mushrooms and Three Colors nests. "Makfa" also has an unusual product - "Fantasy" pasta with natural vegetable additives of spinach and tomato, which give an original taste and appearance. Under the TM "3 Glocken" such a format, complex in terms of production, but popular among consumers, as planed noodles is offered.

For those who are still afraid to get better from the consumption of pasta, they came up with special pasta - dietary pasta - spaghetti and spirals - TM "3 Glocken". Makfa's product range also includes a variety of Stanichny pasta for those who care about their health. "Stanichnye" are made from high-quality durum wheat flour of the second grade, the digestibility of which is 85%, which means that it contains much more minerals such as potassium, calcium, phosphorus, and B vitamins. Manufacturers are also going to occupy new segments . For example, they are considering the possibility of producing children's pasta with various flavors, as well as the production of pasta snacks. These products are fundamentally new for the Russian consumer. The total number of pasta consumers is currently 94% of the population of Russia over 18 years old

The average volume of consumption of "classic" pasta in Russia is just over 6 kg. per year per capita. If we take into account instant noodles / vermicelli, then this figure rises to 7.1 kg.

The most popular places to buy pasta are the grocery store, wholesale market, and commercial pavilions (tents). People over 65 are more likely than people of other age groups to buy pasta from grocery stores. Women are somewhat more likely than men (27% and 21%, respectively) to purchase them in commercial tents and pavilions. According to research, 50% of Russians prefer the type of pasta "Rozhki", 41% - tubular pasta and 14% - "Shells".

Other, more exotic types of pasta are purchased by less than 15% of the population. At the same time, 75% of Italians eat pasta at least once a week, while in Russia only 34% consume pasta once a week. More often - two or three times a week - 12% of Russians are satisfied with this dish. There is also a seasonality factor: an increase in demand for pasta is observed in the winter months, and a decrease in the summer period - the season of vegetables and fruits.

Today, according to market experts, there is only one domestic brand of the national level, which can be called "conditionally federal" - this is TM "Makfa". True, Pervaya Pasta Company (part of the Agros Group) recently announced its decision to focus on its leading brand, Znatnye, hoping to oust the position of the Chelyabinsk brand. Among the foreign TMs represented in Russia, the most famous among consumers are Maltagliati, Pasta Zara, Pasta Mediterranea, Pasts Lori, Corona, Tomadini, Ponte, Federici. TM "Makfa", according to KOMKON, is both the most famous and the most bought.

Thus, today there is a low commitment of consumers to a particular brand, especially in the mid-price segment. The Russian is still more sensitive to price than to the quality or appearance of pasta. Most companies do not consider it appropriate television advertising, and in general advertising in the media, due to one feature. No one will be able to draw attention to their brand with advertising - attention will be drawn to the segment as a whole.

Since the first thing they pay attention to when buying pasta is packaging, manufacturers strive to make it as convenient and useful for consumers as possible. The packaging of pasta "3 Glocken" is equipped with a special sticker (sticker), thanks to which you can easily open the pack, pour out the right amount and close it again.

Buying "Granmulino-Premium", the consumer receives a gift - a spatula, which is attached to a package made of Altai birch. And this is not just a marketing ploy, but a useful and necessary thing for every housewife. In addition, they are trying to attract buyers with a new unusual shape, color and taste of products. And if this system has long been debugged by Italian manufacturers, then Russian ones are in the process of mastering it.

Experts believe that new players can take their rightful place in the market only in case of correct price positioning of the goods and successful branding. Of course, a company that wants to enter this market must be prepared for significant promotional costs.

Main conclusions:

The main trend of the Russian pasta market, which experts have observed over the past years, is the stable development and growing consumption of durum wheat pasta.

One of the main trends in the domestic food market before the start of the global financial crisis was the increase in the share of the premium segment, associated with the growth in incomes of the population. This trend is also inherent in the pasta segment.

At the end of 2009, structural changes within the industry, which arose under the influence of the financial crisis, became noticeable. The decrease in purchasing power has led to the fact that the premium and mainstream segment, which has been growing in recent years, has lost a significant share in its volume. At the same time, sales of cheap products increased.

There are about 150 players on the pasta market, including small producers. Almost all of them produce products related to the middle price segment.

Recently, there have been changes in the market associated with the transfer of existing assets from one owner to another, or with their consolidation from one player. If the trend continues, in a few years only four or five large manufacturers may remain in the industry.

There is low consumer loyalty to a particular brand in the market. There is loyalty to the segment as a whole, and pasta consumption is 94%. The consumer is sensitive to price, and to a lesser extent - to the quality or appearance of pasta products.

1.2 Commodity characteristics of pasta, chemical composition, nutritional value, defects.

Pasta is a dried unleavened dough made from specially ground wheat flour and water, shaped into tubes, threads, ribbons or other forms of products, dried to a residual moisture content of 13%, some can be stored under normal conditions for a year without compromising quality.

Pasta contains (in%): water -13; proteins - 10.4-11.8; fat - 0.9-2.7; carbohydrates 72.2 -75.2; fiber - 0.1-0.2; vitamins B, PP.

Energy value 100g. pasta -332-341 kcal, or 1389-1427 kJ.

Pasta proteins are digested by 85%, fats by 93%, carbohydrates by 96%. Among the mineral substances, there is a lot of phosphorus, potassium, sodium, but little calcium; pasta also contains an insufficient amount of such non-essential amino acids as lysine, methionine, threonine.

To increase the biological value of pasta, egg and dairy products are introduced into them.

In the production of dietary and baby food pasta, casest, iron glycerophosphate, vitamins B1 are used as additives.

B2, PP, vegetable and fruit purees, powders.

Varieties of pasta differ in composition, calorie content, nutritional value.

Pasta of each grade is subdivided, according to standards, depending on the shape into 4 types: tubular, figured, thread-like, ribbon-like. Each of the types is divided into subtypes and types depending on the length, width and diameter.

Recently, much attention has been paid to instant pasta. They have a porous structure, various enrichment additives, do not require cooking.

The main raw material used in pasta production is flour.

Durum wheat flour (durum) for pasta GOST

12307-66: T4 8RF 11-102-92, T4 10 RF 29-215-95;

Flour from soft vitreous wheat according to GOST 26574 - 85;

Baking wheat flour according to GOST 26574 - 85;

Flour of the highest grade (groats), selected during baking grinding according to T 48 - 22 - 30-86.

GOST 875-69 provides for the use of wheat flour of the highest or I grades as the main raw material for pasta production. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special pasta flour of the highest grade (semolina), obtained by grinding grains of durum wheat or soft vitreous wheat.

Pasta flour of I grade (half-grain of durum or "soft vitreous wheat") produces products with a brownish tint of greater or lesser intensity. Baking flour of the highest or I grade, obtained by grinding grains of soft wheat, is used in the absence of pasta flour.

Pasta obtained from the highest grade baking flour usually has a light cream color, and from grade I flour it is dark cream with a gray tint. In appearance, pasta semolina differs from baking flour in large particles (like semolina) with a yellowish tinge.

Semi-semolina consists of smaller particles than semolina, and therefore with a lighter shade (although it produces darker pasta).

Baking flour of any grade consists of powdered particles, and the lower the grade of flour, the darker it has.

Flour can be enriched with vitamins (fortified).

Drinking water (GOST 2874-73), used to prepare dough, must meet the requirements for drinking water supplied by centralized drinking water supply systems.

Drinking water should be safe in terms of chemical composition and have favorable organoleptic properties. Water is an integral part of pasta dough.

Additives - additional raw materials used in pasta production.

They are divided into: fortifying, increasing the protein value of pasta; flavoring and aromatic additives; improvers; vitamin preparations. Food chicken eggs (GOST 27583 - 88).

Egg melange - freed from the shell, frozen at a temperature of 15C, a mixture of egg whites and yolks in natural products (TU 10.02.01 70 - 88).

Egg powder (GOST 08 58 - 82).

Whole cow's milk powder (GOST 44-95-75).

Skimmed cow's milk powder (GOST 10 9 7 0 - 87).

Vegetable products (concentrated tomato products GOST

33343 - 71, natural juice with pulp, carrot and beetroot

TU 10.03. 809 - 89, a mixture of vitamins B1, B2, PP TU64 - 5 - 9 7 -8 7).

The main type of enrichment additives are protein enrichers, which include fresh eggs, egg products (melange, egg powder), wheat flour gluten, casein, whole and powdered milk, whey, etc.

Egg products are added at the rate of 260 - 400 eggs or 10 - 15 kg of melange per 100 kg. flour.

The nutritional value of pasta with the addition of 10% milk powder is almost the same as for products enriched with egg products.

When using wheat gluten, the content of protein substances in products can increase by 30 - 40%. Gluten is a waste product in the production of wheat starch and it is economically feasible to use it as a fortifier.

Protein isolates obtained from soybean meal, sunflower and other oilseeds are also used. They can serve as substitutes for egg products.

Natural, concentrated or dry vegetable and fruit juices are used as flavoring additives in the production of pasta. The most commonly used tomato paste and tomato powders.

Improvers are surfactants. They help to improve the quality of pasta, which stick together less during drying and better retain their shape during cooking.

In order to enrich pasta, you can use heat-resistant water-soluble vitamins B1, B2, PP.

In the production of dietary and baby food pasta, casest, iron glycerophosphate, vitamins B1, B2, PP, vegetable and fruit purees, powders are used as additives.

Group A pasta is made from durum wheat flour (durum) and high-grade flour of increased dispersion from durum wheat, group B products are made from soft vitreous wheat flour, and group C pasta is made from baking wheat flour.

Class 1 pasta is made from premium flour, class 2 - from first grade flour.

Pasta of each grade is subdivided, according to standards, depending on the shape into 4 types: tubular, figured, thread-like, ribbon-like. Each of the types is divided into subtypes and types depending on the length, width and diameter: pasta, horns, feathers.

Macaroni - long tubes with a straight cut. The length of short pasta is 15 - 30 cm, long - over 30 cm (double bent or single).

Depending on the diameter, pasta is divided into straws - 4 mm, special - 4.1 - 5.5 mm, ordinary - 5.6 - 7 mm, amateur - more than 7 mm.

The horns are short curved tubes with a straight cut. The length of the horns along the outer curve is 1.5 - 4 cm, amateur - 3 - 10 cm. Depending on the diameter, I distinguish horns: straw, special, ordinary, amateur.

Feathers - tubes with an oblique cut. Length from acute angle to obtuse from 3 to 10 cm. Depending on the diameter, there are: special, ordinary, amateur. The shape of the section can be round, square, embossed and others. Thread products. They include vermicelli. Vermicelli has a variety of cross-sectional shapes: round, square, ellipsoidal, etc. Depending on the size of the section, vermicelli happens (in mm): gossamer - 0.8, thin - 1.2, ordinary - 1.5, amateur - 3.0. In terms of length, vermicelli are distinguished long (over 20 cm) and short (at least 2 cm).

Tape products. They include noodles.

Noodles - a product in the form of ribbons, which are smooth or corrugated, the edges are straight, paw-shaped or wavy. The length of the noodles is long (at least 20 cm), short (at least 2 cm).

Figure products. They are produced in the form of gears, stars, shells, ribbons, grains.

The industry produces pasta of the following varieties: from semolina flour - extra grade and extra egg grade with the addition of 100 - 152 kg of melange per 1 ton of flour; from flour of the highest grade - the highest (without additives), the highest egg with the addition of melange or eggs, the highest milk with the addition of dry whole or skimmed milk (5-10% of the flour weight), the highest tomato with the addition of 15 kg of tomato paste per 100 kg of flour (with a content of 40% dry matter) and the highest for baby food with the addition of 400 pieces per 100 kg of flour. eggs and 3.5 kg of powdered milk; from flour of the 1st grade - the first (without additions), the first tomato, the first dairy and the first for baby food.

Examination of the quality of pasta

The quality indicators of pasta are: appearance, taste and smell, the presence of broken, deformed products, as well as crumbs, the moisture content of products, their acidity, boilability, strength, the absence of barn pests and metal impurities.

The quality of pasta is evaluated by the following indicators: nutritional and biological value, organoleptic, safety.

Nutritional and biological value.

Pasta has a high nutritional value, good digestibility, and boils quickly.

The nutritional value depends on the type of flour and food additives.

The composition of pasta: 9 - 11% proteins, 70 - 75% carbohydrates, 0.9 - 2.7% fats, 0.2% fiber, 0.9% ash.

Pasta proteins are digested by 85%, fats - 93%

Carbohydrates - 96%. pasta proteins cannot be considered complete.

Humidity of products should not exceed 13% (in products for baby food 12%). For pasta sent to remote areas

(Far North, Sakhalin, etc.), the moisture content should be no more than 11%.

The acidity of products should be no more than 3.5-4 (. Increased acidity of products occurs when the drying regime is violated, when poor-quality flour is used.

Organoleptic.

The color of the products is monophonic, with a cream or yellowish tint, without traces of no mess, and noticeable dots and specks from the presence of bran particles. The color depends on the main and additional raw materials and the conditions of the technological process. Products made from durum wheat are yellow in color. White or slightly creamy - products made from bread flour, or from flour of soft vitreous wheat. When making tomato paste, the color is orange, when making spinach, a greenish color.

Pasta must have the correct shape. But small bends and curvature of products are allowed. The surface of products of Extra Egg and Higher Egg varieties should be smooth, roughness is allowed for other varieties (for the Extra variety - slightly perceptible roughness). The fracture of the products must be vitreous. The color of the products is monophonic, corresponding to the type of flour (cream - for the extra grade, white - for the highest grade, white with a yellowish or grayish tint - for the first, light orange for products with the addition of tomato paste). The products are not allowed traces of non-message (white stripes and spots), as well as particles of bran in the form of dark dots and spots.

The surface should be smooth, slight roughness is allowed, small bends and distortions in pasta, feathers, pasta, noodles. Products with significant deviations from a given shape are deformed.

Taste and smell characteristic of this species, without bitter taste, acid, mold, etc. Products must have their characteristic taste and smell, without bitterness, sourness and other foreign tastes, mustiness, mold and other foreign odors. The taste and smell of products are determined before and after cooking. Taste and smell unusual for products can occur as a result of their spoilage during storage, drying (souring of the dough) or when using poor-quality flour.

An important indicator is the condition of the pasta after cooking.

When cooking until ready, the product should not lose shape, stick together, form lumps, fall apart at the seams.

Cooking water should not be cloudy, because. this indicates a loss of valuable nutrients in pasta.

Important indicators of the quality of products are their digestibility and strength. Pasta after cooking for 10-20 minutes. (depending on the type) until ready, they should increase in volume by at least two times (in fact, they increase by 3-4 times), be elastic, not sticky, not form lumps. The digestibility of products decreases somewhat with an increase in their shelf life. When cooking until cooked, the products should not lose their shape, stick together, form lumps, fall apart at the seams.

Fragility (strength) is determined only for dimensional pasta. For this purpose, the pasta tube is placed on two racks - supports, and the middle of the tube is subjected to a load until it breaks. The fragility of straws of the 1st grade should be at least 200 g, and amateur pasta of the 1st grade should be 800 g. The digestibility and strength of pasta depends on the quantity and quality of gluten.

The good strength of pasta allows you to better preserve their integrity during transportation.

Contamination of pasta with granary pests is not allowed.

Metal impurities in products can be no more than 3 mg.

physical and chemical indicators

Deformed products are obtained by violating the production technology or using flour, which gives an inelastic dough. Scrap and crumbs are formed during mechanical impacts on products during packaging, transportation and storage, as well as during freezing of products, violation of the drying regime, the use of flour, poor in gluten. The fracture strength of pasta is normalized depending on the diameter of the products and the grade, ranging from 70 to

800 gs. In pasta, the standard regulates the content of deformed products (uncharacteristic of this type of product in shape or crumpled, torn), scrap (straight or bent pasta 5-13.5 cm long is considered scrap) and crumbs. The crumbs include pasta and feathers less than 5 cm long, horns - less than 1 cm, vermicelli - less than 1.5 cm long, noodles - less than 1.5-2 cm.

Scrap, crumbs, deformed products worsen the appearance and reduce the quality of pasta products. Their content is deformed by types, types, groups, classes, depending on the packaging.

Products that do not meet the strength standards for a given class and diameter, as well as deformed ones, are classified as pasta scrap.

The crumbs include fragments of pasta less than 5 cm long, vermicelli, noodles, horns less than 1.5 cm, "amateur" horns - less than 3 cm.

Deformed products include tubular products that have lost their shape, with a longitudinal rupture, with crumpled ends and figured products that have a shape that is not characteristic of this type, crumpled, gathered into folds.

Safety indicators.

Pasta can be subject to technological falsification in terms of quality:

High-grade flour is partially or completely replaced by low-grade flour

When packing at the manufacturer's and seller's, it is possible to add scrap and crumbs in excess of the established norms.

Packing, marking, transportation and storage of pasta

When transporting pasta, it is necessary to remember about their ability to absorb moisture and foreign odors, and be easily affected by barn pests.

Pasta should be stored in dry, clean folds without sharp temperature fluctuations, at a relative humidity of up to 70%. They must be stored separately from pungent and perishable goods. The room must be well ventilated and must be disinfected. It should maintain a constant temperature without sharp fluctuations - from -15 to 5o C, but not higher than 18o C. Storing pasta at a negative temperature does not affect their quality.

Sharp temperature changes are dangerous, which can cause moisture or cracking of products. Under such conditions, they can maintain their quality for more than a year. Storage of products at high relative humidity causes them to become moist, moldy, and they are easily affected by barn pests. With sharp temperature fluctuations and freezing of products, cracks form on their surface, which contribute to the formation of scrap and crumbs. When storing pasta in air with a relative humidity below 50%, they shrink, and a lot of scrap is formed.

The shelf life of pasta varies. The shelf life of products without additives under the above conditions is set at one year. Products enriched with eggs, milk and other products are stored less (2 - 6 months), they are better preserved at lower temperatures.

Pasta, like flour and cereals, is easily spoiled by rodents (mice, rats) and other pests (beetles, butterflies, mites).

Therefore, when storing these products, they are carefully checked for pest infestation. Batches of pasta infected with pests are not allowed to be used and stored.

Products with enrichers are stored worse, as fat spoilage occurs in them.

For pasta stored in a retail network, norms of natural loss are established. So, when storing products in stores during the cold period of time, the loss rate is 0.39%; in the warm period of time for the 1st zone, the rate of loss is 0.39%, and for the 2nd - 0.44%.

During storage, various processes occur in pasta that reduce their quality. As a result of auto-oxidation of lipids, various substances accumulate in them, giving the product an extraneous taste and smell. During long-term storage, products may lighten due to the oxidation of pigments and darken as a result of the formation of melanoids. The properties of proteins change, which leads to a decrease in hydrophilicity and compliance with their proteolytic enzymes.

Elevated temperature and relative humidity in storage facilities activate undesirable processes that occur in pasta during storage.

2. Characteristics of raw materials

The raw materials used for the production of pasta are divided into main and additional.

The main raw material for the production of pasta is pasta flour from durum wheat (durum) for pasta GOST 12307-66; flour from soft vitreous wheat according to GOST 26574 - 85; baking wheat flour according to GOST 26574 - 85; flour of the highest grade (semolina), selected during baking grinding according to GOST R 52189-2003 with a high content of good quality gluten.

Flour quality indicators:

Color, size, quantity and quality of raw gluten. From flour with a low gluten content, fragile, crumbling products are obtained;

The smell is characteristic of normal flour, without the smell of mold, mustiness, and other foreign odors;

Taste characteristic of normal flour, without sour, bitter, and other foreign flavors;

Macaroni grains from durum wheat have a cream color with a yellow tint, semi-grains - light cream. The color of grits from soft glassy wheats is white with a yellowish tint, and in semi-grains it is white with a creamy tint. Flour should not have foreign tastes and odors. Good quality products are provided by flour containing protein from 11 to 13.5%.

One of the most important quality indicators provided for in GOST R 51865-2002 for flour for pasta production is the quantity and quality of raw gluten. The gluten content should be at least 30% in grits, 32% in semi-grains of durum wheat, and 28 and 30%, respectively, in grits and semi-grains of soft vitreous wheat. The low content of gluten in pasta flour makes products fragile, crumbling. Sticky, strongly pulling gluten increases their plasticity and reduces elasticity and strength. The quality of raw gluten should not be lower than the 2nd group.

The fineness of flour grinding has a great influence on the quality of pasta. The granular structure, as a rule, gives products better in color and more vitreous in fracture. The optimal particle size is 200 - 350 microns. Such flour also has an optimal ratio of strength and plastic properties. More grainy flour absorbs water more slowly and gives a more plastic dough. With a decrease in the size of the flour particles, the strength increases and the plasticity of the dough mixed from it decreases. Dough made from bread flour is more durable than from grits and semi-grains, but products made from such dough have a rough surface and lower culinary qualities. An important factor is not so much coarse grinding as the uniformity of particles in size, which determines their uniform swelling during dough preparation.

Flour used in pasta production should not contain significant amounts of free amino acids that reduce sugars, and have active polyphenol oxidase (tyrosinase), which causes darkening of light and deterioration in the quality of finished products.

An integral part of the pasta dough is water (GOST 2874 - 73), which determines the biochemical and physico-chemical properties of the dough. In pasta production, water of any degree of hardness can be used, since the latter does not have a noticeable effect either on the course of the technological process or on the quality of finished products.

Additional raw materials.

The additional raw materials used in pasta production are divided into: enrichment, which increase the biological value of pasta; flavoring and aromatic additives (vegetable or fruit juices and pastes, aromatic substances); improvers (surfactants - surfactants); vitamin preparations.

The main type of fortifiers are protein fortifiers, which include fresh eggs, egg products (melange, egg powder), wheat flour gluten, casein, whole and powdered milk, whey, protein isolates, etc. Egg products are the most common protein fortifiers.

For pasta, table eggs of the 1st and 2nd category are used (GOST 27583 - 88). All egg products must comply with the requirements of the standard. Egg products are added at the rate of 250-280 eggs, 10-15 kg of melange or 3-4 kg of egg powder per 100 kg of flour. Pasta with the addition of 10% milk powder has a nutritional value almost equal to that of products fortified with egg products.

Powdered milk or skimmed milk is added at the rate of 3 to 8 kg per 100 kg of flour. The quality of pasta products must comply with the standards for whole cow's milk powder and skimmed cow's milk.

The use of wheat gluten can increase the content of protein substances in products by 30-40%. Gluten is a waste product in the production of wheat starch. Gluten should not contain foreign substances and be subjected to the action of proteolytic enzymes and high temperatures.

Promising protein supplements of plant and animal origin are by-products of other food industries. Among vegetable proteins, concentrates and isolates of proteins of legumes (soybeans, peas, etc.), oilseeds (sunflower, cotton) are important; among proteins of animal origin - products of processing of skimmed milk and dry discolored blood of slaughtered animals. The introduced enrichers should not impair the structural-mechanical and physico-chemical properties of the dough and finished products. The introduced protein should dissolve well in water, form a homogeneous structure in the process of dough formation and, coagulating during cooking, not pass into the cooking water.

The most appropriate enrichment of instant pasta, which do not require long cooking or used in the form of soups and cereals. With this method, products for baby and diet food become important.

Vegetable and fruit juices and pastes, powders are used as flavoring additives in the production of pasta. Most often, tomato paste and powders from tomato products are used, which must comply with the requirements of GOST R 51865-2002. It is also possible to use surfactants that improve the quality of pasta, they stick together less during drying and better retain their shape during cooking.

To enrich pasta with vitamins, heat-resistant water-soluble vitamins B1, B2, PP are used.

3. Pasta production technology.

The pasta production process consists of the following main

operations: preparation of raw materials, preparation of pasta dough, pressing

dough, cutting of raw products, drying, cooling of dried products,

rejection and packaging of finished products.

Preparation of raw materials. It consists in sifting flour, separating from it

metal-magnetic impurity, heated (flour temperature should not be lower than

10 °C), mixing different batches of flour as directed

factory laboratories.

apparatus, and then mixed with cold tap water until

temperature specified in the recipe.

Preparation of additives consists in stirring them in water,

for kneading dough. When using chicken eggs

pre-washed, and if melange is used, then it is preliminarily

defrost.

Cooking pasta dough. Consists of dosing

ingredients (flour, water and additives) and dough kneading.

Dosing is carried out using dispensers that supply flour and

water with additives dissolved in it in a continuous flow into the kneading trough

in a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed,

moistening and swelling of flour particles - dough is kneaded. However, unlike

from bread or biscuit dough pasta dough towards the end of the batch

is not a continuous bound mass, but a set of moistened

scattered lumps and crumbs.

Pressing dough. The goal is to compact the kneaded dough, turn it into

homogeneous bound plastic test mass. and then give it to her

certain shape, mold it. Molding is carried out

by forcing the dough through the holes made in the metal matrix.

The shape of the die holes determines the shape of the pressed raw products

(semi-finished product). For example, round holes will give

vermicelli, rectangular - noodles, etc.

Cutting raw products. Consists of cutting extruded from

matrices of raw products into segments of the required length and in preparing them for drying.

This preparation, depending on the type of manufactured products and the applied

drying equipment is either in the layout of raw products on

mesh conveyors, frames or in tray cassettes, or by weight of long

strands of raw products on special drying poles - bastuns.

Extruded products before cutting go intensively during cutting

blown with air to obtain a dried crust on their surface. it

products among themselves during drying.

Drying products. The goal is to fix their shape and prevent the possibility

the development of microorganisms in them. This is the longest and most responsible

stage of the technological process, from the correctness of which

depends primarily on the strength of the products. Very intense drying

leads to cracks in dry products, and very slow drying can

lead to curdling of products.

Pasta factories use convective drying of pasta

equalize the high temperature of the products with the air temperature of the packaging

moisture will continue already in the package, which will lead to a decrease in weight

packaged products.

Most preferably the slow cooling of the dried products in

Cooled products are subjected to rejection, during which they remove

products that do not meet the requirements for their quality, after which the products

pack.

Package. Produced either in small containers (boxes, bags) manually

or filling machines, or in bulk" into large containers (boxes, boxes,

paper bags).

3.1 The general technological scheme for the production of pasta and the main units of pasta production.

The production of any type of pasta always consists of the stages listed above, however, the type of products produced, as well as the availability of this or that equipment at the factory, determine the technological scheme for the production of these products at any particular factory. Pasta factories currently produce long products according to three schemes, and short products according to two. What are the distinguishing features of each of these five schemes?

Scheme of the production of pasta with drying in tray cassettes. According to this scheme (Fig. 1), pasta of any diameter with a length of 20-25 cm is produced.

A strand of raw pasta emerging from the press matrix 1 is placed into tray cassettes using a rolling table 2 and cut. At many enterprises, this operation is mechanized; it is performed by spreading and cutting machines.

Fig.1 Scheme for the production of pasta with drying in tray cassettes

cassettes filled with raw products are transferred to trolleys 5 or trolleys and transported to the drying department. Heatless drying cabinets 4 are installed here, to which trolleys with filled cassettes are tightly substituted, or cassettes are manually transferred from the trolley to the drying cabinet. Drying consists in the fact that the air flow from the fan of the dryer passes through the pasta placed in the cassettes. Upon completion of drying, the finished products in trolleys or on trolleys enter the packaging department, where the products, after cooling and sorting, are packed manually or placed in bulk in large containers. Empty cassettes in trolleys or trolleys are fed to the press, where the process is repeated again.

The main disadvantages of the cassette method for the production of pasta are that a lot of manual labor is expended and the pasta always turns out to be curved. However, until now, according to this scheme, the bulk of pasta is produced in our country. This is explained by the fact that the cassette method does not require complex and expensive equipment (drying cabinets, trolleys and trolleys are made in the workshops of pasta enterprises) and large areas.

In recent years, in order to reduce manual labor to a minimum with the cassette method of pasta production, a number of enterprises have created mechanized production lines. On fig. 8 shows a diagram of one of these lines. The strand of pasta pressed out by the screw press 1 enters the 2 spreading and cutting machine, where the pasta is mechanically stacked and cut into 3 tray cassettes. The filled cassettes are stacked manually in piles on two 5 chain conveyors passing on both sides of the dryer. The dryer consists of several cabinet dryers installed in a row. When moving stacks slowly

Fig. 2 Mechanized production line for the production of pasta with drying in tray cassettes

cassettes conveyors dry the pasta. Dry pasta is removed from the cassettes on the packing table 6, and empty cassettes are fed to the cutting and laying machine for the next filling with raw products.

Scheme for the production of long pasta on automated production lines with hanging drying. According to this scheme, a relatively small amount of pasta is still being produced in our country. However, due to the high degree of mechanization and automation of all technological processes carried out by continuously operating machines and units that are part of the lines, this method of producing high-quality pasta (special pasta and sticks, vermicelli and noodles) is becoming more widespread in our country. At present, according to this scheme, the lines of the Italian company Braibanti and similar domestic lines B6-LMG, B6-LMV and LMB are operating in the pasta industry.

On fig. 3 shows a diagram of the B6-LMV line. A continuous-acting press 2 presses strands through a rectangular matrix, which are hung on bastuns by a special machine (self-weighting) 1. In this state, they go to dry. First, the pasta strands are dried in the pre-dryer 5, where moisture is intensively removed from the semi-finished product, and then in the final dryer 4, in which moisture is slowly removed from the products. In dryers, bastuns with products are moved by conveyors located in several tiers. Dried products on bastuns enter the stabilizer-accumulator 5, and then are removed from the bastuns by machine b and fed to packaging. Empty bastuns are fed by a chain conveyor to self-weighting. Usually the lines are equipped with packing machines for packing products into boxes.

Fig.3 Automated production line B6-LMV for the production of long pasta.

Scheme of the production of long products on automated production lines with pre-drying on frames and final drying in cylindrical cassettes. According to this scheme, long pasta is made on automated production lines of the French company Bassano. There are two such lines in our country. The line includes a pasta press, spreader, pre-dryer, final dryer, storage stabilizer and a group of packaging machines. The main advantages of this scheme are the absence of dry waste and the production of absolutely straight products of the same length. This is achieved by the fact that the pasta cut into segments of the same length, after preliminary drying on the frames, undergoes final drying inside the rotating cylindrical cassettes. In this way, the products are dried by continuous rolling on the inner surface of the cylindrical cassettes, which makes them absolutely straight.

Scheme of the production of short-cut products on complex-mechanized production lines. The line (Fig. 2) consists of two main elements: screw pasta press 1 and continuous dryer 2.

The extruded products are continuously cut by some sort of short cutter and fed to the top belt of the steam conveyor dryer. Gradually pouring from the upper belt to the underlying one, the products are blown with heated drying air.

Fig.4 Scheme of a complex mechanized production line for the production of short-cut products.

Dried products are cooled most often in vibration coolers 5 or simply on belt conveyors of sufficient length, which feed them to the packaging department.

A high degree of mechanization, circuit flexibility, and high productivity made it widespread in our country in the postwar years.

The scheme of production of short products on automated production lines. The production of pasta according to this scheme differs from the production according to the previous higher degree of mechanization and automation of processes, higher quality of the resulting products due to the use of longer drying, carried out in three stages - preliminary drying, preliminary and final drying.

In addition to dies and cutting mechanisms for producing short-cut products, the lines are usually equipped with slit-like dies for producing a dough tape and stamping machines, which also makes it possible to produce stamped products on them.

The line (Fig. 4) consists of a screw pasta press 1, a pre-dryer 2, a preliminary dryer 5 and a final dryer, a storage stabilizer 11, as well as auxiliary and transporting devices: bucket elevators 3, b and 9, product stackers 4 and 7 and belt conveyors 10 and 12.

Screw presses are classified according to the number of mixer troughs (one-, two-, three- and four-trough), by the number of pressing devices or pressing screws (one-, two- and four-screw), by the presence and place of vacuuming the dough (in the dough mixer or in the screw chamber). ), according to the shape of the matrix and the design of the tube.

In order to understand the principle of operation of the press and the purpose of its individual components, let us consider the technological scheme of a single-trough single-screw pasta press with a round matrix, shown in Fig. fourteen

The technological units of the press are flour 1 and water 2 dispensers, a dough mixer consisting of a trough 3 and a shaft 4 with blades, a pressing device including a screw cylinder with a water jacket 6 and a screw 7, a press head, a replaceable matrix 10, a cutting mechanism 11 and blowing device 12. The rotation of the dough mixer and auger shafts is usually carried out from a single drive 5.

Fig.5 Scheme of a single-trough single-screw pasta press with a round matrix.

MATRIXES Dough kneading, compaction of the resulting crumbly mass and molding of raw products are currently carried out in a single unit - in a screw pasta press of continuous action, the main working body of which is a matrix. The shape of the matrix holes determines the type of pressed products. By changing the matrices, it is possible to obtain almost any kind of pasta on the same press. Thus, presses and dies are the main equipment for kneading and pressing pasta dough.

In addition to this equipment, various machines and mechanisms for cutting raw products are used in the dough-forming departments of pasta factories (we will focus on them in the next chapter), as well as a number of auxiliary machines, which we will consider in this chapter.

The matrix, along with the pressing device, is the main working body of the pasta press. It determines the productivity of the press, the type of products (shape and dimensions of the cross section), and to a large extent affects the quality of the product (degree of surface roughness, bonding strength of pasta tubes, etc.). Matrices are made of metals that are not susceptible to corrosion, have sufficient strength and wear resistance, and have low adhesive ability. Such metals are bronze, brass, stainless steel.

There are two types of matrices - round (disk) and rectangular. With the help of round dies, all types of long and short-cut products are formed, as well as dough strips for the manufacture of stamped products from them. Rectangular dies are used for molding long pasta (pasta, vermicelli, various types of noodles) produced on automated production lines.

Round matrices. Matrices, depending on the thickness, are used without supporting devices or with supporting grate devices. In matrices with underlay grates, strips are left that are located above the ribs of the grate, and in matrices with overhead (suspended) grates, the central part is occupied by a bolt with which the grate rib is attached. In this regard, there are fewer holes on grate dies than on non-grate ones.

The diameter of the matrix depends on the performance of the press. In LPL presses with a capacity of about 400 kg/h, matrices with a diameter of 298 mm are used. In LPSh presses, matrices with a diameter of 350 mm are installed.

The thickness of the matrix must meet the conditions of strength. In screw pasta presses, for each centimeter of the matrix surface area, the dough presses with a force of up to 100 kg or more. Matrices with a diameter of 298 mm, having a thickness of less than 60 mm, are used with support grates.

The backing grate also consists of a shell 1 made of strip steel with steel ribs 2 welded to it. Such grates are most often two- and four-ribbed. The outer diameter of the shell is equal to the diameter of the matrix. The grate is installed on the annular support of the matrix holder, on which the matrix is ​​laid.

Matrices with lining grates allow you to mold products that are cut in the suspended state - pasta, feathers, vermicelli, noodles.

Fig.6 Round matrices: a - grateless; b, c - grate

The overhead (suspended) grate consists of a steel rib 1 inserted into the slot of the bolt 2. The bolt is inserted into the hole of the matrix 4 and attached to it from below with a nut 5. In this case, the matrix is ​​installed on the annular support of the press die holder (as well as without grate).

Matrices with overhead grates allow you to mold all types of both short-cut and long products.

Rectangular matrices. There are single lane and double lane. Single-strip dies are used in Bassano automated production line presses, in which the products being pressed out form one strand. Two-lane matrices are used in presses of automated production lines with hanging drying to obtain two strands hung simultaneously on two bastuns.

In each strip, the forming holes are placed in several rows so that they are located in one layer on the bastuns or on the roller table (Fig. 7). The number of rows in the matrix depends on the size of the cross-section of the products: in the matrices for special pasta and wide noodles in each strip, the holes are placed in two rows, for straw pasta - in three, for thin pasta - in seven rows.

Rectangular dies for automated production lines are produced with a length of 995 and a width of 100 mm. The thickness of the matrix can be from 31 to 50 mm.

Hole profiles. Matrix forming holes are of three types: with inserts for forming tubular and some types of figured products; without inserts for forming all types of products, except for tubular and stamped, and slit-like for forming a dough strip,

Rice. 8 Rectangular matrices: a - single-lane; b - two-way

intended for the manufacture of stamped products from it.

Holes with inserts are the most complex in design and consist of two main elements: a forming channel drilled in the body of the matrix, and an insert fixed in it.

3.2 Preparation of raw materials for the production of pasta.

At specialized pasta factories of large and medium capacity for the manufacture of pasta, flow-mechanized and fully automated technological lines are used. Pasta technology consists of the following operations: storing food raw materials, preparing them for production, preparing dough, forming raw products, processing them, drying, stabilizing and packaging finished products. In factories, flour is stored in warehouses without containers or in bags. The duration of storage should be 7 days to ensure the continuous operation of the enterprise. The air temperature in warehouses should not be lower than 10°С, relative air humidity 70%. Under optimal storage conditions, the quality of the flour improves.

Flour is sifted and passed through a magnetic separator to remove metal impurities, weighed on special scales. Sometimes flour from different batches of the same variety is mixed to improve its technological properties. So, flour with weak gluten is mixed with strong flour; flour with increased browning ability is mixed with flour that does not darken. However, it is more efficient to use good quality flour separately, and during the processing of flour with reduced technological properties, use improvers or technological methods that improve the quality of products.

Water is heated to a predetermined temperature depending on the type of dough kneading. The hardness of water at the enterprise is not regulated. It is believed that moderately hard water has a positive effect on the quality of gluten. Additional dry food raw materials are stored in warehouses that are clean, dry, free from pests. Perishable raw materials (eggs, melange, cottage cheese, etc.) are stored in refrigerators. In preparation for production, dry raw materials are mixed with flour. Other types of raw materials, and sometimes dry raw materials, are mixed with the entire amount of water that is used to knead the dough.

The water temperature for preparing egg and dairy products should be 40-45°C, for substances that dissolve in hot water (eg surfactants) - 65-70°C. Dough for pasta is fundamentally different from other masses - for bread, bakery or flour confectionery. The dough has the simplest recipe (most of the products are made from flour and water), does not contain chemical leavening agents and does not ferment. It has a low moisture content (28-32.5%) and after kneading it is an incoherent crumbly mass, which after pressing forms a coherent dense dough.

Stages of the technological process of pasta production. The pasta production process consists of the following main operations: preparation of raw materials, preparation of pasta dough, dough pressing, cutting of raw products, drying, cooling of dried products, rejection and packaging of finished products.

Preparation of raw materials. It consists in sifting flour, separating from it

metal-magnetic impurity, heated (flour temperature must be at least 10

°C), mixing different batches of flour according to laboratory instructions

The water intended for dough kneading is heated in heat exchangers.

apparatus, and then mixed with cold tap water to a temperature

specified in the recipe.

The preparation of additives consists in mixing them in water intended for

dough kneading. When using chicken eggs, they are pre-washed, and if

melange is used, then it is pre-thawed.

Cooking pasta dough. Consists of dosing ingredients

(flour, water and additives) and dough kneading.

Dosing is carried out using dispensers that supply flour and water

with additives dissolved in it in a continuous flow into the kneading trough in

a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed, moistened and

swelling of flour particles - dough is kneaded. However, unlike bread

or biscuit dough pasta dough by the end of the batch is not

continuous connected mass, and a lot of moistened scattered lumps and

Pressing dough. The goal is to compact the kneaded dough, turn it into

homogeneous bound plastic test mass. and then give it a certain

shape, mold it. Shaping is carried out by forcing the dough through

holes made in the metal matrix. Matrix hole shape

determines the shape of the pressed raw products (semi-finished product). For example,

round holes will produce vermicelli, rectangular holes will produce noodles, etc.

Cutting raw products. Consists of cutting those pressed out of the matrix

raw products into segments of the desired length and in preparing them for drying. This preparation

depending on the type of manufactured products and the drying equipment used

equipment consists either in the layout of raw products on net-chat

conveyors, frames or in tray cassettes, or by weight of long strands

raw products on special drying poles - bastuns.

Pressed out products before cutting or during cutting are intensively blown

air to obtain a dried crust on their surface. it

prevents sticking of raw products to drying surfaces and sticking

products among themselves during drying. Drying products. The goal is to fix their shape and prevent the possibility

the development of microorganisms in them. This is the longest and most important stage.

technological process, on the correctness of which depends primarily

turn strength products. Very intensive drying leads to the appearance of

dry products cracks, and very slow drying can lead to souring

products. Pasta factories use convective drying of pasta

products - blowing the dried product with heated air.

Cooling of dried products. This process is necessary in order to

equalize the high temperature of the products with the air temperature of the packaging

departments. If pasta is packed without refrigeration, then evaporation

moisture will continue already in the package, which will lead to a decrease in weight

packaged products.

Most preferably the slow cooling of the dried products in

special bunkers and chambers, called storage stabilizers.

Cooled products are subjected to rejection, during which products are removed,

not meeting the requirements for their quality, after which the products are packaged.

Package. Produced either in small containers (boxes, bags) manually or

filling machines, or in bulk" into large containers (boxes, boxes, paper

3.3 Product range

Depending on the shape, pasta is divided into the following types:

tubular, filamentous, ribbon-like and curly. In turn, each of

These types of products are divided into types.

Tubular products, depending on the size of the cross section, are divided into

types: straws (diameter up to 4 mm); special) diameter from 4.1 to 5.5 mm),

ordinary (diameter from 5.6 to 7 mm), amateur (diameter more than 7 mm).

The wall thickness of tubular products should be no more than 1.5 mm (permitted up to

2 mm in the amount of not more than 5% of the mass of products in a packaging unit).

Tubular products include (Fig. 3): pasta - a tube with a straight cut

not less than 15 cm long; horns - curved or straight tube with a straight cut

length from 1.5 to 10 cm; feathers-tube with an oblique cut from 3 to 10 cm long.

Fig. 9 - a - pasta, b - horns, c - feathers

Filamentous products (vermicelli) are divided into types according to the size in the section (Fig. 10);

cobweb (diameter no more than 0.8 mm);

thin (diameter no more than 1.2 mm);

ordinary (diameter not more than 1.5 mm);

amateur (diameter no more than 3 mm).

Fig. 10 Thread-like products. a - long, b - short

Ribbon-like products (noodles) are produced in various names.

(fig. 11): smooth or grooved, with straight, wavy or sawtooth edges and

etc. The width of the noodles is allowed any, but not less than 3 mm, its thickness should

be no more than 2 mm.

Figured products (Fig. 12)

They can be produced in any shape and size, but

the maximum thickness of any part in the fracture must not exceed: for

pressed products 3 mm, for stamped products - 1.5 mm.

Depending on the length, pasta is divided into long (from 15 to 50 cm)

and short (from 1.5 to 15 cm).

Pasta is made only long;

vermicelli and noodles - both long and short; horns, feathers, curly

products are only short.

Finally, according to the method of molding, short products are divided into short-cut and

stamped.

4. Requirements for the quality of finished products in accordance with GOST R 51865-2002 “Pasta. General technical conditions»

We will carry out an argonaleptic assessment of the quality of the finished sample of pasta "Schebekinsky" spirals, group A, the highest grade.

Name of indicator	Characteristic according to GOST R 51865-2002	Actually
	corresponding to the grade of flour, without traces of no kneading.	Smooth, golden, corresponding to the type of flour, without traces of no kneading.
	Glassy	Glassy
Surface	Smooth, roughness allowed
	Corresponds to the type of product	Corresponds to product type (Spiral)
		Peculiar to this, without extraneous aftertastes
		Peculiar to this, without foreign odors
Product condition after cooking	Products should not stick together when cooking until cooked.	Products do not stick together when cooking until cooked.

The presence of pasta crumbs of the test sample is:

Net weight of the test sample-450gr

The amount of crumbs (scrap) -2.5g.

Total: 2.5*100/450=0.5%

The allowable presence of pasta crumbs from the net weight of each packaging unit for groups A and B should not exceed 1.0% according to GOST R 51865-2002.

Conclusion: The studied sample of pasta "Schebekinsky" spirals meets the requirements of GOST R 51865-2002 "Pasta. General technical conditions” on the main argonoleptic indicators.

We will assess the conformity of the packaging of the investigated sample of pasta "Schebekinsky" spirals, group A, the highest grade according to GOST 51074-2003 "FOOD PRODUCTS. INFORMATION FOR THE CONSUMER. GENERAL REQUIREMENTS"

Pasta packed in consumer containers

Requirement according to GOSTR 51074-2003	Actually Found
Name of the product (on consumer packaging made of transparent packaging material, the name of the product may be limited to the words: "Pasta");	Transparent packaging material "Pasta"
Name and location of the manufacturer (legal address, including the country, and, if not the same as the legal address, address(es) of production(s)) and organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);	JSC "Pasta and confectionery production" Russia, 309250, Belgorod region, Shchebekino, Nezhegolskoe highway, 15a. CJSC "Tula pasta factory", Russia, 300002, Tula, st. Komsomolskaya, 54.
Net weight;	Net weight 450gr.
Trademark of the manufacturer (if any);
Composition of the product;	Product composition: durum wheat flour, drinking water.
Food additives, flavors, biologically active food supplements,
ingredients of non-traditional products;
Product group, class (grade);
The nutritional value;	Nutritional value of 100g of the product: proteins-10.4g, fats-1.1g, carbohydrates-71.5g.
Date of manufacture and date of packaging;	02.09.10; 06.09.10
Shelf life;
Cooking method;	Method of preparation: pour into boiling salted water in the ratio of 100 g of the product to 1 liter of water. Cook for 9 minutes at a moderate boil, stirring lightly.
Designation of the document in accordance with which the product is manufactured and can be identified;	GOST R 51265-2002
Information about confirmation of conformity.

Conclusion: The studied sample of pasta "Schebekinskie" spirals meets the requirements of GOST 51074-2003 "FOOD PRODUCTS. INFORMATION FOR THE CONSUMER. GENERAL REQUIREMENTS "

5.Methods for determining the main indicators of the quality of pasta.

Quality assessment begins with sampling.

Before sampling, establish the homogeneity of the lot.

A batch is considered: in the warehouse of the enterprise - no more than 4 tons of pasta of the same variety, type and type, produced on the same technological line, by one team per shift;

To control the conformity of the quality of the finished product with the requirements of ND, a sample of 1.5% of packaging units, but not less than 3, is selected from different places of the batch.

To control the physico-chemical and organoleptic indicators, at least 1 kg of weight pasta is taken from each packaging unit; one pack of packaged pasta.

The pasta selected from the sample is carefully poured onto the table, forming a combined sample from them. The combined sample is used to control the content of the metal-magnetic impurity; the presence of pests; the content of scrap, crumbs and deformed products in pasta.

The combined sample is carefully leveled with a layer of 2-4 cm and an average sample weighing at least 500 g is taken from four different places. And an additional sample of about 500 g for all pasta.

According to the sample, the content of crumbs, deformed products in noodles, horns, feathers and figured products is controlled; crumbs - in vermicelli; pasta less than 20 cm long in long noodles and vermicelli.

To determine the moisture content, acidity, taste and smell, the state of the products after cooking, from different places of the average sample, samples are taken, the mass of which is indicated in the relevant determination methods in GOST 52377-2005 "Pasta products. Acceptance rules and methods for determining quality."

In each case of sampling, a sampling report is issued to confirm compliance with safety and quality.

The quality of pasta is determined by organoleptic and physico-chemical parameters.

The organoleptic method is based on the use of information obtained as a result of the analysis of the perception of the sense organs: sight, hearing, smell, touch and taste.

The disadvantages of organoleptic methods include the subjectivity of the assessment, the relative expression of its results in dimensionless quantities (color - green, red, etc.; taste - sweet pronounced, mild, tasteless, etc.), incomparability and insufficient reproducibility of the results.

According to organoleptic indicators, pasta must comply with the characteristics specified in GOST 51865 - 2002 "Pasta. General specifications".

Physico-chemical methods determine the humidity, acidity, strength, the content of scrap, crumbs, deformed products, the content of metal-magnetic impurities, the presence of pests in grain stocks.

In terms of physical and chemical parameters, pasta must comply with the standards specified in GOST 51865-2002 "Pasta. General specifications".

The strength of pasta should ensure the preservation of their shape. Pasta that does not meet strength standards is sold as scrap.

Conclusion

Having studied the nutritional value, assortment and after examining the quality of pasta, we can draw the following conclusion:

According to experts, the demand for pasta traditionally experiences the following seasonal fluctuations: an increase in the winter months and a decrease in demand in the summer - during the season of vegetables and fruits. Pasta types such as vermicelli, noodles and shells are considered cheaper from pasta, figured products are more expensive.

There are many manufacturers on the Russian market and therefore there is intense competition between them. Recently, there has been a transition from price competition to non-price competition. Price competition is the lowest type of competition, while non-price competition is inherent in a more civilized market. Non-price, differs from the price one in that for a manufacturer to lead the market, it is important not only to set a price that will be lower than that of competitors. It is also necessary to attach great importance to the quality of the product, its design, implementation, and advertising.

So, the main parameters that the buyer is guided by when choosing pasta are their type, packaging, price, as well as the country of origin.

In recent years, the production of domestic pasta, which is competitive in quality and affordable, has increased significantly.

As for the sale of the product we are considering, I personally did not notice extensive advertising of pasta in the media. Perhaps this is partly due to the fact that pasta is a really popular product, consumed very often.

The assortment of pasta in stores today is very diverse. Therefore, it is often not clear to the consumer, for the products of which particular manufacturer it makes sense to "vote with the ruble." The range of prices for domestically produced pasta is quite large. However, judging by the results of research, a high price is not at all an indicator of the same high quality.

Recently, the topic of using food products that do not contain genetically modified organisms has become very relevant. This is, first of all, concern for the health of not so much the present as the future generation of Russians. Many domestic food manufacturers claim in their advertising messages that they produce environmentally friendly and safe products that do not contain GMOs and non-natural components. Unfortunately, this information is not always true and supported by relevant documents. Moreover, among the producers of groceries, only a few produce products that do not contain GMOs, and have official confirmation of this.

Due to their low average price, pasta can be attributed to the social group of food products. Today it is one of the safest and most affordable foods.

Bibliography

GOST R 51865-2002 "Pasta products. General specifications"

GOST R 51074-2003 "Food products. Consumer information. General requirements"

GOST R 52377-2005 "Pasta products. Rules for acceptance and methods for determining quality".

Dubtsov G.G. Merchandising of food products. – M.: Academy, 2007.

Eliseeva L.G., Rodina T.G. etc. Commodity research and examination of food products. – M.: MTsFER, 2006.

Ivanova T.N. Commodity research and examination of grain flour products. - M .: Academy, 2004.

Kondrashova E.A. Merchandising of food products. - M., Alfa-M, INFRA-M, 2007.

Kosolapova N.V., Prokopenko N.A., Ryzhova I.O. Merchandising of grain flour, fruit and vegetable, confectionery and flavoring goods. – M.: Academy, 2010

Krishtafovich V.I. Commodity research and examination of food products. Laboratory practice. - M .: Dashkov and Co., 2009

Medvedev G.M. pasta technology. - St. Petersburg: GIORD, 2006.

Mikulovich L.S., Lisovskaya D.P. Commodity research and examination of grain flour products. - Minsk: Higher school, 2009.

Nikolaeva M.L., Lychnikov D.S., Neverov A.N. Identification and falsification of food products. - M. Economics, 2006.

Nilova L.P. Commodity research and examination of grain flour products. - St. Petersburg: GIORD, 2005.

Pashchenko L.P., Sanina T.V. etc. Workshop on the technology of bread, confectionery and pasta (technology of bakery products). - M.: KolosS, 2007

pasta production pasta products in 2008 increased compared to... for example features technology, dimensions, nature of the cross section, etc. Depending on the length pasta products subdivided into...

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Raw materials used in the production of pasta

Wheat flour of the highest or I grades is used as the main raw material for pasta production. At the same time, products of the best quality, having an amber-yellow or straw-yellow color, are obtained from special pasta flour of the highest grade (semolina), obtained by grinding grains of durum wheat or soft vitreous wheat. From pasta flour I grade (half-grains of durum or "soft vitreous wheat"), products with a brownish tint of greater or lesser intensity are obtained. Baking flour of the highest or grade I, obtained by grinding grain of soft wheat, is used in the absence of pasta flour. of the highest grade, they usually have a light cream color, and from grade I flour, they are dark cream with a gray tint.

The most important indicators of the quality of flour for pasta are color, fineness, quantity and quality of raw gluten. Flour with a low gluten content produces fragile, crumbling products. The quality of raw gluten should not be lower than the second group. Grain flour is valued higher, as it absorbs water more slowly and forms a plastic dough. Flour used in pasta production should not contain significant amounts of free amino acids, reducing sugars and active polyphenol oxidase (tyrosinase), which causes darkening of the dough and deterioration in the quality of finished products.

Water is an integral part of pasta dough. It determines the biochemical and physico-chemical properties of the dough.

When using wheat gluten, the content of protein substances in products can increase by 30 - 40%. Gluten is a waste product in the production of wheat starch and it is economically feasible to use it as a fortifier.

Improvers are surfactants. They help to improve the quality of pasta, which stick together less during drying and better retain their shape during cooking.

The quality of pasta largely depends on the technological process.

Product range

Depending on the shape, pasta is divided into the following types: tubular, thread-like, ribbon-like and curly. In turn, each of these types of products is divided into types.

Tubular products, depending on the size of the cross section, are divided into types: straws (diameter up to 4 mm); special) diameter from 4.1 to 5.5 mm), ordinary (diameter from 5.6 to 7 mm), amateur (diameter more than 7 mm). The wall thickness of tubular products must be no more than 1.5 mm (up to 2 mm is allowed in an amount of not more than 5% of the mass of products in a packaging unit).

Tubular products include: pasta - a tube with a straight cut at least 15 cm long; horns - a curved or straight tube with a straight cut from 1.5 to 10 cm long; feathers-tube with an oblique cut from 3 to 10 cm long.

Filamentous products (vermicelli) are divided into types according to the size in the section; cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter not more than 1.5 mm); amateur (diameter no more than 3 mm).

Ribbon-like products (noodles) are produced in various names: smooth or corrugated, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm.

Figured products can be produced in any shape and size, but the maximum thickness of any part in a fracture should not exceed: for pressed products - 3 mm, for stamped products - 1.5 mm.

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles, both long and short; horns, feathers, figured products - only short ones.

Main stages of pasta production

The pasta production process consists of the following main operations: preparation of raw materials, preparation of pasta dough, dough pressing, cutting of raw products, drying, cooling of dried products, rejection and packaging of finished products.

Preparation of raw materials. It consists in sifting flour, separating metal-magnetic impurities from it, heating (flour temperature must be at least 10 ° C), mixing different batches of flour in accordance with the instructions of the factory laboratory.

The water intended for dough kneading is heated in heat exchangers and then mixed with cold tap water to the temperature specified in the recipe.

The preparation of additives consists in mixing them in water intended for dough kneading. When using chicken eggs, they are pre-washed, and if melange is used, then it is pre-thawed.

Cooking pasta dough. It consists of dosing the ingredients (flour, water and additives) and kneading the dough.

Dosing is carried out using dispensers that supply flour and water with additives dissolved in it in a continuous flow into the kneading trough in a ratio of approximately 1:3.

In the kneading trough, flour and water are intensively mixed, the flour particles are moistened and swollen - the dough is kneaded. However, unlike bread or biscuit dough, pasta dough by the end of the kneading is not a continuous connected mass, but a lot of moistened scattered lumps and crumbs.

Pressing dough. The goal is to compact the kneaded dough, turning it into a homogeneous, bound, plastic dough mass. and then give it a certain shape, mold it. Forming is carried out by forcing the dough through holes made in the metal matrix. The shape of the holes of the matrix determines the shape of the pressed out raw products (semi-finished product). For example, round holes will produce vermicelli, rectangular holes will produce noodles, etc.

Cutting raw products. It consists in cutting raw products pressed out of the matrix into segments of the required length and preparing them for drying. This preparation, depending on the type of manufactured products and the drying equipment used, consists either in laying out raw products on mesh conveyors, frames or tray cassettes, or in weighing long strands of raw products on special drying poles - bastuns.

Pressed out products before cutting or during cutting are intensively blown with air to obtain a dried crust on their surface. This prevents wet products from sticking to drying surfaces and from sticking together during drying.

Drying products. The goal is to fix their shape and prevent the development of microorganisms in them. This is the longest and most important stage of the technological process, the correctness of which depends primarily on the strength of the products. Very intensive drying leads to the appearance of cracks in dry products, and very slow drying can lead to souring of products.

At pasta enterprises, convective drying of pasta is used - blowing the dried product with heated air.

Cooling of dried products. This process is necessary in order to equalize the high temperature of the products with the air temperature of the packaging compartment. If the pasta is packed without cooling, then the evaporation of moisture will continue already in the package, which will lead to a decrease in the weight of the packaged products.

Most preferably, the slow cooling of dried products in special bins and chambers, called stabilizers-accumulators.

The cooled products are subjected to rejection, during which the products that do not meet the requirements for their quality are removed, after which the products are packaged.

Package. It is produced either in small containers (boxes, bags) manually or by filling machines, or in bulk" in large containers (boxes, boxes, paper bags)

A few years ago, pasta was considered a cheap product for preparing simple and affordable daily meals. At the same time, their usefulness was called into question by supporters of healthy and dietary nutrition. The myth about the dangers of pasta for the figure seemed quite a natural and obvious fact, and therefore those who followed their forms tried to include them in their menu less often.

In recent years, the attitude towards this product has changed dramatically, including due to a closer acquaintance of our citizens with European cuisine. It turned out that pasta can become the basis of truly healthy, delicious and even low-calorie dishes. Today, this product is in demand by all categories of citizens, and the new segment of the "premium" class that has appeared makes it possible to make the production of pasta a rather interesting and profitable business. The competition in the elite segment is lower, and the demand for the products of this group is quite high and is growing every year. That is why now is the perfect time to jump in and start your own high quality pasta business.

The content of the business plan: the main organizational points

Pasta is consumed by everything from children who are served it for lunch in kindergartens and schools, and ending with business people who dine with this dish in restaurants. In this regard, a well-built production will definitely find its niche and will be provided with demand in the food market.

Anyone who has decided to connect their activities with pasta and make it a profitable business needs to decide on a number of important issues. To do this, you need to draw up a business plan for pasta production, and this article is designed to help with this. Key points to decide:

1. Consumers and distribution channels for finished products.
2. Types and technology of pasta production.
3. The need for resources, including raw materials, to organize the production process.
4. Equipment for the production workshop.
5. Feasibility study of the pasta business, including investment, profitability and profitability.

The production of pasta as a business today is quite an attractive occupation that can provide a good profit to the owner. Having solved the main issues related to opening your own production enterprise, you can proceed directly to its actual implementation. Let's start studying them by identifying the main consumer of future pasta products.

Target consumers and ways to sell pasta

It is very important to clearly define for whom the products of your workshop or factory will be produced. Consumers can be found in any segment, however, the premium segment is the most profitable and cost-effective. With a sufficiently low cost of products (including the highest class), the cost of finished products is several times higher than the price of economy and middle class pasta. The stake here is not on quantity, but on quality, which allows you to increase profits by setting higher prices.

At the same time, in the elite segment (as in all others) there are several options for selling products:

• direct sales to supermarket chains and grocery stores;
• wholesale to large distributors;
• delivery to restaurants, cafes (HoReCa sector);
• delivery to the municipal sector, i.e. budgetary organizations (suitable for economy and middle class products).

An analysis of consumer demand in your region, as well as competitors already playing in this market, will help you decide on the choice of segment and distribution channels.

Making pasta: types

There is a fairly wide range of pasta varieties that can be produced within any chosen segment. They differ in the type of flour (first, category "B", and the highest - for category "A"), in shape and length. In addition, the variety of pasta depends on the composition and nutritional value. There are types of pasta:

• filamentous (cobweb, thin or ordinary vermicelli);
• ribbon-like (smooth, corrugated noodles, with wavy edges);
• tubular (feathers, horns, etc.);
• curly (different shapes).

There are also pasta with various flavors and natural dyes, nests and skeins, toppings for first courses, instant noodles. To obtain such a variety of types of pasta allows the use of different production technologies. Recently, one of the most popular, especially in the premium segment, is vacuum technology. It allows you to improve the consumer properties of pasta and get a more transparent finished product (glassy), which does not stick together and does not boil soft during cooking.

Raw materials for the production of pasta: basic and additional

Depending on the type of pasta, raw materials of different quality are used, as well as additional ingredients. Premium flour is the main raw material for the production of pasta in the middle and elite segments. It must meet certain characteristics:

Secondary products for production

In addition, for the production of some types of products, additional ingredients are used: eggs and egg powder, dairy and vegetable products (in particular, natural juices), food colors (beta-carotene, tartrazine, etc.).

Also, surfactants are used in the production, which allow maintaining the quality and external properties of pasta for a long time, preventing them from sticking together and overcooking. These nuances must be taken into account when organizing your own pasta production.

It is important to determine the channels for the supply of raw materials, especially flour, in order to receive it in a timely manner and of proper quality. Today, there are grain holdings of large producers, created to optimize raw material supplies, including the control of logistics processes and the prevention of failures. Joining them can increase the profitability of production and provide production with affordable high-quality raw materials.

Pasta production process: technology and equipment

The specific technology for the production of pasta depends on the type and recipe of the products produced. And the equipment is purchased taking into account the planned production volumes and assortment.

Stages of the production process

However, the main steps are reduced to the following processes:

• preparation of raw materials (sifting flour and heating, mixing different batches in order to improve quality indicators);
• dough preparation (loading flour with drinking water into a dough mixer, adding other components according to the recipe, kneading, vacuuming);
• screw compaction and shaping;
• blowing with a built-in fan, cutting and laying out products on a tray;
• preliminary (on the table of a press machine) and final (in a drying cabinet) drying to a moisture content of 19%;
• exposure of pasta in a cardboard container until a moisture content of 13% is reached;
• examination of pasta (for the presence of condition, humidity, strength, boilability, etc.);
• packaging using packaging machines.

In addition, there are various nuances in the technological process. So, for example, storage of flour can be carried out in a container and bulk way (pouring into a bunker). The second one is preferred as it minimizes the loss of flour during the packing process, minimizes the cost of sewing bags and reduces the use of manual labor.

Various methods of drying products before packaging are also used. The use of hydrothermal technology can significantly shorten this process: due to special equipment, the finished product is quickly cooled, after which the pasta is directly packaged and packaged.

Equipment for the organization of pasta production

The main costs of organizing a pasta business are associated with the purchase of special equipment. The production of pasta implies the mandatory presence of the following items:

• semi-automatic or automatic line for the production of pasta (their productivity is approximately 100 kg and 500 kg per hour);
• matrices of forms (their set depends on the range of pasta);
• packing machine.

The entire set of equipment required for production includes a flour sifter, a press, a drying line, conveyors, stabilizing bins (they are usually supplied complete with high-performance lines).

The choice of specific types and models of equipment depends on the volume of production and the available budget. So, for packaging, you can purchase both automatic and semi-automatic equipment, and if necessary, a whole line. The same applies to matrices and other devices. Among other things, you will need carts for transporting raw materials, racks for storing finished products, knife sharpening devices, and more.

Main economic indicators related to the organization of the pasta business

Pasta production can be both profitable and unprofitable. In the latter case, this is due to the acquisition of expensive equipment for the manufacture of products that are either of low cost or not in great demand. That is why, before starting the organization of production, it is important to conduct a thorough analysis of this industry in your region, assess demand and competition in a particular segment, calculate costs, expected profits and profitability.

The cost of organizing the production of pasta

The minimum starting capital in order to start a pasta business is approximately 800 thousand - 1.5 million rubles. This amount includes the following expenses:

• the cost of purchasing a complete set of production equipment (main item), as well as its delivery and installation, commissioning;
• rent of industrial and warehouse premises, utility bills;
• purchase of the necessary raw materials - depends on the volume of production;
• personnel costs (wages, training);
• the cost of registering an enterprise and opening a current account;
• other expenses.

Of these, monthly include rent, the cost of purchasing raw materials and staff salaries, transportation costs, taxes and some others.

Profitability of production

At the same time, the production of pasta pays off within at least 15-18 months with the successful organization of the supply of raw materials and the marketing of finished products. Of course, this largely depends on the profit received from the sale. In the premium segment, it will be much higher than the average. At the same time, although the costs are higher, they do not differ very significantly with the competent organization of the production process and the establishment of relationships with reliable suppliers.

Sales revenue and net income

If the production of pasta is carried out on equipment with a capacity of 150 kg / hour, then with a 50% load and a 12-hour shift (30 days a month), you can get about 27 thousand kilograms of finished products. Determine the planned price (wholesale) of each kilogram and get the approximate revenue per month.

On average, it will amount to 600-800 thousand rubles, of which more than half will go to cover monthly expenses: the purchase of raw materials, wages for employees, rent and utility bills, tax deductions, transportation costs, etc. On average, the net profitability of such an enterprise varies in the range 100-300 thousand rubles.

Summarizing

In this article, we examined the main issues related to such a type of business as the production of pasta. We have covered the moments concerning the choice of the segment and types of manufactured products, the definition of technology, raw materials and the equipment necessary for organizing the production process.

In conclusion, approximate data were given on the required initial investment and monthly expenses, profitability and profitability of this type of production. We hope this information will be useful for you and will help you to approach each stage of organizing your own pasta business correctly.