PROCESS AND INSTALLATION FOR MAKING DOUGH, IN PARTICULAR FOR PASTA

摘要

The proteinic base for making pasta dough is produced in a continuously operating twin-shaft kneader (11), thereby obviating the need for a residence time of 10-15 minutes in a mixing trough. The resultant dough is a so-called dry or crumbly dough, which is then transferred, if possible without applying pressure, to a directly connected single-shaft pressure screw (31). The new installation therefore possesses a first whirling mixer (8) for internal mixing of the dry components with water, a twin-shaft kneader (11) and a single-shaft press (31), corresponding to three characteristic processing steps.