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Process for preparing a dough for alimentary pasta
| Details |
Inventors: Dalbon, Gerardo;
Assignee: M. G. Braibanti S.p.A. (Milan, IT)
Primary Examiner: Yeung; George
Assistant Examiner:
Attorney, Agent or Firm: Hedman, Gibson & Costigan
A process for preparing a dough for "pasta", by starting from meals of cereals in general, which dough is to be sent to an extrusion screw, which process comprises: (1) a step of separation of raw material into at least two fractions having different granulometries, each defined within a granulometric range; (2) a step of checking the percent amounts of said fractions with different granulometry, by measuring the weight of each of said fractions, by means of a suitable device; (3) a step of metering the above said fractions and of metering water for each of said fractions, in a variable ratio, by means of a first metering device for the solid phase and a second metering device for the liquid phase; and (4) a different kneading step different for each granulometric fraction. |
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DETAILED DESCRIPTION I claim: 1.
Process for preparing an extrudable dough for pasta from cereal meal said process comprising: (1) separating raw cereal meal material into at least two fractions having different granulometries, each defined within a granulometric range; (2) determining the weight percent amounts of said fractions with different granulometry, by measuring the weight of each of said fractions; (3) metering a quantity of each of the above said fractions and metering water for each of said fractions, in a variable ratio, by means of a first metering device for said fractions and a second metering device for the water; and (4) separately kneading each granuolmetric fraction to form an extrudable dough for pasta.
2.
Process according to claim 1, wherein said cereal meal is selected from the group consisting of soft wheat meal, hard wheat meal, bran, castor and double-milled meal.
3.
Process according to claim 1, wherein in step (4) after the kneading of the fractions in different tanks, a second kneading takes place in common tanks.
4.
Process according to claim 1, wherein the kneading conditions in step (4) are different for the granulometric fractions with regard to the kneading time, the kneading water temperature, the control of water temperature, and the mechanical energy transferred to the dough.
5.
Process according to claim 1, wherein the time period of the kneading step (4) is matched to the different granulometry of the fractions to provide an extrudable dough.
6.
Process according to claim 5, wherein each specific granulometric range is passed through a first kneading tank, said first kneading tank, through which each individual fraction, being sized to provide a transit time through said tank within the range of from 10 seconds to 800 seconds during continuous dough production.
7.
Process according to claim 1, wherein in step (4), the kneading step takes place for each granulometric fraction in a first kneading tank, in an intermediate kneading tank and in a subsequent kneading tank, and the total residence time of the individual fractions in each of said kneading tanks being the same
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