pasta-making
VERY HIGH QUALITY AND FOOD SAFETY STANDARDS
Andriani’s production system is exclusively dedicated to gluten-free products, making it a model of excellence recognised all over the world for its high quality and food safety standards.
production lines
8 production lines, operating 24/7, and over 90 blends of cereals and pulses processed
- Awareness of the importance of eating naturally and healthily, to contribute to our mental and physical wellbeing.
- Careful, informed choice of what food to put on the table, respecting biodiversity and the natural balance of the ecosystem.
The strengths of the andriani system
- Very high quality and food safety standards
- Sustainable production thanks to ecothermatik
- Constant quality control at all phases of the process
- Buhler technology, a guarantee of reliability
- A cohesive team: proactivity, collaboration and support
- 8 production lines, operating 24/7: 3 for short pasta, 2 for long pasta, 2 for special formats, and 1 for cous cous
- Over 90 blends of cereals and pulses
- Customer focus: flexibility, speed of action and tailor-made projects
A virtuous production cycle
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We transform a diverse range of cereals and pulses into pasta, preserving all their intrinsic characteristics
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We create innovative products and processes that are able to look to the future and intercept consumer needs in advance
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We make our company mission concrete, aiming for constant innovation and environmental sustainability
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We promote collaboration and active communication between people and multifunctional teams, allowing us to resolve problems effectively and efficiently
Process phases
Production is launched when the control panel shows that all parameters conform to requirements.
Every phase of production must undergo meticulous controls, to respect all the standards required. The first control takes place around 1 hour after launching the process, on samples of pasta dough.
Later, controls are performed on the dough’s humidity and drying curves, as well as on the measurements of each format and their reaction to cooking at the end of the process.
1. Preparation
Preparation
of cereal and pulse blends, and of the dies in line with the planned weekly production programme.
2. Dough
dough
(in technical jargon, "spurgo") in special kneading tanks.
3. Extrusion
of the dough through the dies, which determine the chosen format. In this phase, meticulous controls are also performed: measuring the pasta while it is still fresh.
4. Drying
the pasta using different ventilation cycles, in order to further control the level of humidity.
6. Cooling
the pasta to bring it to room temperature.
7. Storage
of the batches of pasta in different silos, ready to move to the packaging phase.
8. Quality control
on a sample of dried pasta, which is again measured and analysed, both raw and cooked, to check its quality (dimensional parameters: cooking, thickness, length).
