GEA开发的技术,可以用各种面粉加工出高品质的意大利面。蛋白质的百分比含量对意面的品质至关重要,因为它可以增强其质地
通过动态热能系统TAS、温区控制和真空和面等技术的加持,即使采用蛋白质含量较低的面粉也能生产出优质的最终产品。高温对于由低蛋白质含量的面粉和面包面粉制成的产品是极好的,因为高温有助于凝结和提高意大利面的品质。
Boost your dry pasta processing line with GEA's cutting-edge machinery designed to reach high standard of quality for you dry pasta products. Inside our brochure, you can find all the detailed specifications and performance metrics needed, guiding you towards optimal decision-making and enhanced productivity.
Crafting pasta stories
Customer story: Pastificio Felicetti
De la tradition à nos jours : une success story ininterrompue au royaume des pâtes
At GEA, our commitment to engineering for a better world fuels our pursuit of innovative solutions that enhance patient care and safety. One of our most promising ventures in recent years is aseptic spray drying – a technology...
卵磷脂在 GEA 产品销售经理 Patrick Schürmann 的心里占据着特殊的位置。这种用途广泛的物质已经从食用油精炼领域中的配角变成了竞争激烈、利润微薄的食用油精炼市场的明星。这在很大程度上归功于 Schürmann 和他的同事开发的全新且创新和节能的工艺。