MC Mühlenchemie’s comprehensive 360° service, ensures that pasta manufacturers can navigate most pasta production related challenges effectively. Raw materials and flour quality, drying and other process steps, production systems and their maintenance – all the components need to be in place for pasta manufacturing.
Producing pasta, a global favorite with over 350 varieties, involves much more than just mixing flour or semolina with water. The process is intricate and challenging, especially for manufacturers in regions like Africa and Latin America. These producers often face difficulties such as fluctuating raw material quality, uncertain supply chains, and intense cost pressures. To stay competitive, many are turning to alternative raw materials, such as bread wheat (Triticum aestivum) instead of the traditional durum wheat (Triticum durum), and experimenting with local grains like millet and maize.

However, adapting these alternatives to existing production equipment isn’t straightforward. “Industrial-scale trials are time-consuming, prone to failure, and demand significant quantities of raw materials,” says Agostino Coppola, a seasoned pasta technologist. His deep understanding of production processes and quality control, combined with MC Mühlenchemie’s century of experience in flour treatment, provides invaluable support to pasta manufacturers worldwide.
The Role of Enzymes and Technology
In 2011, MC Mühlenchemie introduced a breakthrough with its Pastazym enzyme systems, enabling pasta makers to use bread wheat effectively. These tailor-made enzyme solutions help producers overcome the challenges posed by weak wheat varieties with low protein content, ensuring pasta with desirable qualities like proper bite, minimal stickiness, cooking stability, and vibrant color.
But enzymes are only part of the equation. “The production line settings are equally crucial,” says technologist Jana Russnak. Precise adjustments in drying processes, extrusion pressure, and moisture content are vital to achieving high-quality pasta. For instance, pasta needs to have specific moisture levels at various stages of drying to prevent common issues like brittleness and cracking.
Regulations regarding pasta production in Turkey can vary between the domestic market and exported products. Pasta produced for the domestic market in Turkey is generally made from 100% durum wheat, as durum wheat positively affects the quality and texture of the pasta.However, there is some flexibility for exported pasta. The use of bread wheat is allowed in pasta intended for export. This can help exporting companies reduce their costs and enhance their competitive edge in international markets.
Effective Regrind Management
Even with optimal processes, some level of reject pasta is inevitable, especially in long formats like spaghetti. Efficient regrind management is key to maintaining high quality while minimizing waste. For long pasta, regrind should be kept below eight percent, while short-cut and soup pasta can tolerate higher percentages. Particle size and proper integration into the production process are also crucial to avoid defects and further waste.
Ensuring Machine Performance
Regular monitoring and maintenance of production equipment are essential for smooth operations. Sensors that track parameters like humidity and temperature help identify issues early, allowing for quick adjustments. Routine maintenance, such as sensor calibration and valve inspections, prolongs machine life and reduces downtime, ultimately lowering costs and improving product quality.
MC Pasta 360° service
MC Mühlenchemie’s comprehensive 360° service, ensures that pasta manufacturers can navigate most pasta production related challenges effectively. Raw materials and flour quality, drying and other process steps, production systems and their maintenance – all the components need to be in place for pasta manufacturing. MC Mühlenchemie assists its clients with 360° service. The team consists of food technologists, experienced pasta production technicians, enzyme specialists and pasta lovers. They provide efficient flour improvement, the facilities of a pasta lab with pasta pilot plants and professional dryer for realistic simulations and very nearly 100 percent precision, on-site process consulting, and assistance in upscaling new formulations for industrial production. They also offer customer trainings and workshops.