Pasta Technology 2015 

February 11-13, 2015
Presented by: Pasta Technology Alliance

Members & Presenters: DEMACO, DeMari Pasta Dies, Coperion K-Tron, and Lyco Manufacturing, Inc.


This three-day course provides a comprehensive presentation of basic and advanced pasta extrusion and processing. It offers a detailed overview of all critical aspects of pasta extruder operations in theory and in practice. The seminar provides detailed information on how to make good pasta and a sound theoretical understanding of the dynamics of what is happening in the pasta manufacturing process. (Cost: $895.00)

February 11-13, 2015

Download Seminar Flyer

Seminar will be held at:
Omni Corpus Christie Hotel
900 North Shoreline Blvd.
Corpus Christie, Texas 78401
Reservations: (800) 843-6664 

Located in the lively downtown Marina District, the Omni Corpus Christi Hotel offers spectacular views of the Corpus Christi bay and is a short distance from waterfront restaurants and entertaining nightlife. Corpus Christi is known for its relaxed atmosphere in a historic coastal port.

Special room rate available for DEMACO until January 20, 2015 at the rate of $159.00 per night.

Who should attend?  

  • Researchers
  • Product developers
  • Engineers
  • Production managers
  • Plant managers
  • Executives with an interest in Pasta

Download Seminar Flyer

 Seminar Focus:

  • Pasta Extrusion & Extruder Design 
  • Ingredient Mixing & Feeding
  • Dough Rheology
  • Dough Flow through Dies
  • Pasta Extruder Capacities
  • Extruders Scew Designs
  • Gluten-Free Pasta Technology
  • Pasta Drying, Cooking & Cooling
  • Milling
  • Bulk Materials Handling Sytems
  • Ingredient Feeders

  

 




SEMINAR PROGRAM:

Wednesday, February 11, 2015

• The three levels of pasta quality
• Mixer primary and secondary infeed systems
• Pasta mixing
• Pasta extruder design and processing technology
• Extrusion heads
• Extrusion dies



Thursday, February 12, 2015

• Basic dough rheology
• Flow of dough through dies
• Capacity & energy input for pasta extruders
• Screw design
• Stability of output flow
• Scale up
• Dough sheet forming
• Gluten free Pasta technology
• Pasta drying
• Pasta blanching and cooling



Friday, February 13, 2015

• Durum wheat & raw material basics
• Semolina quality control considerations
• Durum milling basics
• Bulk handling systems and dry ingredient feeders