Makaronu izstradajumu miklas maisisanas ietaise un iegusanas panemiens

摘要

Flour, semolina or other base material for pasta dough mfr. is fed from a feed hopper (3) to an initial mixer (8) where moistening to 25-40% water content produces a crumbly (short) dough transferred with min. pressure and pref. by gravity to a twin-shaft kneader (11) with co-rotating and cutting worms producing the reqd. consistency very rapidly (in less than 40 sec.). The dough drops into a single-shaft extruder cylinder (31), into which desired additives such as tomato or spinach can be injected and the dough is extruded in known manner from the nozzled head (33). Kneading force can be controlled via current supplied to the drive motor. Dough temp. is measured at an intermediate stage and if necessary modified by tempering water.