1. New kneading process giving consideration to starch damage
W. Dintheer, TW3

2. Optimize utilization of raw materials. Optimize porcessing.
Optimize end product characteristics.
Maintain constant quality.
Improve traditional operating methods.
W. Dintheer, TW3

3.
W. Dintheer, TW3

4.
W. Dintheer, TW3

5. W. Dintheer, TW3 Gluten % wet Ash% DM Protein% DM Fat % DM Water%20 35 40 30 25 10 11 12 13 14 15 16
0.2
0.4
0.6
0.8 1
Water%
Gluten % wet
Ash% DM
Protein% DM
Fat % DM
Falling number
Starch damage%
Optimal
particle size %
200
400
300
500
600
1.0
1.2
100 80 60
Ital. semolina
CH table-grade sem.
CH specialty sem.
W. Dintheer, TW3

6.
W. Dintheer, TW3

7.
W. Dintheer, TW3

8.
W. Dintheer, TW3

9.
W. Dintheer, TW3

10.
W. Dintheer, TW3

11.
W. Dintheer, TW3

12.
W. Dintheer, TW3

13. The durum mills have to meet the requirements of the pasta industry in respect of:
optimal yield
low ash content
minimum starch damage
Starch damage exceeding 15 % will also result in mechanically induced gluten damage.
Reground dry pasta must also be reduced by the proper process to a particle size smaller then 0,350 mm.
W. Dintheer, TW3

14. Raw materials smaller than 0,350 mm can be easily and optimally processed within seconds into a homogeneous dough by means of the Polymatik extrusion press with a nicely formed protein framework without requiring intensive kneading.
Due to short mixing and kneading times there is no decomposition of yellow pigments  more yellow products.
W. Dintheer, TW3

15. When properly reduced fine semolinas are used, fines will not affect the pasta quality.
Mechanical gluten damage over 15 % results in a „non creation“ of the desired protein network which cannot be corrected even during drying process.
Properly reduced semolinas with starch damage levels below 15 % will affect neither processing nor final product quality.
W. Dintheer, TW3