The production process of fresh pasta
Unlike the normally employed technology adopted in the production of fresh pasta in which is applied the double heat treatment, Pastificio Centoni has decided to adopt an innovative production system that allows to maintain unchanged the quality of the raw materials used thanks to a production line that allows only a thermal treatment at high process speed. This allows the perfect pasteurization of the product thanks to which they keep intact the organoleptic characteristics.
The result is a product packaged in a protective atmosphere and controlled with shelf – life of 60 days.
The mixture passing between trainers enters the pasteurizer where a high temperature is achieved the total elimination of microbes; the surface of the dough at the exit of the pasteurizer is slightly moist and is not necessary to ventilate to dry.
The humidity standards are provided with the transition into a shaker with excessively moist air automatic extractor so as to avoid formation of a film of water on the product. From the shaker pasta enters the fast-cooler cold air and the exit is dry on the surface. Last process is the modified atmosphere packaging films made with high barrier and low oxygen permeability effect. Particularly noticeable is the quality of the product that is excellent for the characteristic yellow color of the bran and for the typical good flavor that distinguishes the pasta after cooking. This feature has been highlighted by the catering operators.
The production process of dried pasta
Care and attention to the authenticity of the product are also used for Dried Pasta. The selection of the finest flour is mixed with water to obtain the right to go to the elasticity and delicate phase of extrusion, where the dough is passed through the dies and takes on the characteristic shape of the Apulian and Italian tradition.
The slow drying at low temperatures according to the traditional method allows to preserve intact the organoleptic and nutritional characteristics of the grains. The result is a pasta with distinctive taste of wheat, with a delicate and virtuous color consistency, ideal for holding sauces and stimulate the palate.
The HACCP system was implemented by the external laboratory Rocchi Prelevatori, prominent on the national scene, at which we regularly and systematically carry out the quality control of our products.