Making pasta is carried out at the enterprise "ZAKROMA " , a private entrepreneur Romanovsky OR, on their own production lines manufactured by BYD . Enterprise " Bins " is a manufacturer of pasta under the emblem " ZAKROMA " , producing 23 format pasta
Raw materials for the production of pasta - Ukrainian elite varieties of wheat processed into flour or semolina .
Making pasta korotkorezanyh conducted on the original technology and recipe developed technology together with the technical personnel of the enterprise " Bins " .
Also launched production dlinnorezanyh pasta.
The entire process - from receipt of raw materials to the exit of packaging products in the warehouse - controlled automated electronic system and experienced technologists.
Pasta production process consists of five main stages: preparation of raw materials , dough , cutting , drying and packaging .
1. Preparation of raw materials
Raw pasta " Bins " is flour and macaroni semolina premium obtained by grinding the Ukrainian wheat. Semolina comprises a major amount of gluten (30 % or more).
All raw materials are supplied to the enterprise " ZAKROMA " , accompanied by certificates of quality and conformity certificates before entering into production is monitored and verified by the laboratory. Sifted , is cleaned of impurities and metallomagnetic goes into production.
2 . Cooking the pasta extrusion and
Pasta made from semolina and water and fermented or artificial loosening . During kneading , a vacuum kneader, a gradual swelling of the starch granules and protein semolina and uniform moisture distribution throughout the mass of dough.
After kneading pasta conventionally called the batch is a loose weight evenly moist clumps . Dense dough obtained after extrusion in the screw chamber pressure of 100-140 atmospheres.
Pulling products through the matrix with PTFE liners that gives pasta a smooth, flat surface and , as a consequence, saturated yellow- cream color.
3 . Cutting raw products
Cutting is blasting , cutting and preparation of items for drying . Products formed on the dried crust that prevents sticking pasta at their submission to the predryer .
4 . Drying pasta
Drying - is the longest and most important stage of the production of pasta . As dehydration dough loses initial properties , going from ductile to brittle . When drying shrinkage occurs products , ie their size decreases . The correctness of drying depends largely on such factors as strength, glassiness , kink . Very intense moisture removal can lead to cracking products.
Automation support clearly defined parameters : temperature, humidity , residence time of the product of the tiers .
After drying pasta accumulate in the finished product silos , where there are several hours to stabilize the humidity. Next pasta elevator comes in packaging machines .
5 . Packaging and Storage
Packaged pasta made in colorful packages with subsequent packing into the box .
Packaged products come in a warehouse where stacked on pallets and placed on shelves.
Shipments are made strictly on the application , it eliminates the possibility of shortages or overload . Motor runs any pre- training. The enterprise is strict accounting and let the product shipped .
On all shipped products issued certificate of quality , certificate.