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More about pasta
Pasta production
The technical process of making pasta begins with mixing hygienically suitable basic and added ingredients with water in special mixers. The dough, containing 30% to 32% of moisture, is pressed through moulds under high pressure. Still wet, the pasta is then dried – a process that can be divided into two stages: pre-drying and drying. In the pre-drying stage, fans and very warm air (maximum 20% moisture) are used to drain the water. In the drying stage, the water is drained more slowly in order to prevent the external layer drying too quickly and cracking.
With regard to drying temperature there are three types of technologies used: drying at medium, elevated, and high temperatures. The advantages of the high-temperature style of drying include reduced drying time, better colour of the pasta and an improved microbiological result, while the main shortcomings are the changed composition and loss of thermolabile substances, especially essential amino acids.
After drying, the pasta is first cooled and then left to stabilise in storage areas . During this time, the moisture spreads evenly throughout the entire pasta, thus reducing internal tension. At this stage the pasta is ready for packaging.
Dried pasta may contain a maximum of 13.5% water in Slovenia, 12.5% in Italy and 13% in Austria. It must have the colour, appearance and taste typical of the specific type of product involved. Good pasta will remain compact during cooking, its surface will not become sticky and the taste must be specific to that particular type of pasta. Cooking times depend on the shape of the pasta and the ingredients used. As a rule, Durum Pasta cooks faster and will tolerate more overcooking. Pasta is "al dente" as soon as the mealy inner part disappears.
Each package of pasta must include a label (declaration), containing: the name of the product, product name with regard to the group in which it is classified by the Rules, a list of ingredients in descending order of their shares, percentage share of additives, for example eggs, net quantity, shelf life, the storage conditions, the name, address, company title and registered office of the producer or company packaging the food, and instructions for use (in line with the Rules on the General Labelling of Pre-packaged Food – Official Journal of the Republic of Slovenia, No. 71/2000).
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