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PASTA AND SEMOLINA TECHNOLOGY
Fig. 8.10 Pasta storage silo (Cusinato)
To prevent problems occurring in these areas a regular quality assurance inspection is essential, together with good maintenance and cleaning schedules.
8.4.9 Pasta sieving (on short goods) The final stage, prior to packing, is the sieve. The objective of this phase varies, dependent on the type of products produced. For retail shapes the objective is to remove clumps and doubles and small pieces created in the drying process. For ingredient customers a more careful sieving is required, designed to remove (as far as possible) other pasta shapes as well as the more normal contaminants. Sieve manufacturers use a variety of techniques, although a rotary device