Pasta makers are increasingly searching for ways to respond to changing nutritional trends. At the same time, the need to be able to process locally grown raw materials into high-quality pasta is rising, such as corn and rice in China, or millet in Africa.
The Polymatik pasta press
The Polymatik pasta press from Bühler provides the necessary flexibility. After establishing it for wheat pasta, a new solution was developed for the production of gluten-free pasta made from rice or corn. During the process, steam is added to bring about gelation of the starch. This gives the pasta its typical al-dente texture. In addition to gluten-free raw materials, Polymatik can also process diverse mixtures, in an efficient manner and with the highest quality, simply fine tuning the parameters to each ingredient mix.
In a few words, the Polymatik pasta press offers maximum flexibility in the selection and combination of raw materials (wheat, corn, rice, pulses or quinoa).
Pasta & pulses
In the “International Year of Pulses”, pasta made from lentils or peas is a promising innovation. These gluten-free filling foods impress with their high protein and dietary fiber content. Another interesting combination is wheat and pulses: when combined, the two provide an optimum level of essential amino acids. Pulses can also be added to pasta made of corn or rice, as they contain little dietary fiber. For health-conscious consumers, manufacturers can thrive with pasta from the trendy pseudo cereal quinoa or the oilseed chia.