Pasta Technology Course 

Presented by: Pasta Technology Alliance

Members & Presenters: DEMACO, K-Tron, DeMari Pasta Dies, 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)

REGISTER TODAY:  Online Registration Form

February 27 to March 1, 2013

Download Seminar Flyer

The Battle House by Marriott
26 North Royal Street
Mobile, Alabama 36602

*Registering online guarantees registration.

The Battle House Renaissance Hotel & Spa, one of the premiere hotels in Mobile, Alabama, located downtown in the Central Business District across from the Mobile Convention Center.

The Battle House was thoughtfully restored to its original grandeur and is a proud member of Historic Hotels of America. **Special room rate of $139.00 for early registrants.

 Accommodations Mobile Alabama

Who should attend?  

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

Download Seminar Flyer

Online Registration Form

 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 and Cooling
  • Milling
  • Bulk Handling Sytems
  • Ingredient Feeders

 

 

 
SEMINAR PROGRAM:

Wednesday, February 27, 2013

• 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 28, 2013

• 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, March 1, 2013

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