Low moisture pasta process

Details Low moisture pasta process Low moisture pasta process

A - Human Necessities

23

L

99/118, 107/7

A23L 1/16 (2006.01) A23P 1/12 (2006.01)

Patent

CA 1334730

A method is provided for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided.

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