rice maize pasta buhler technology

7/26/2019 Rice Maize Pasta Buhler Technology

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Corn and RicePasta.


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Innovation

Pasta produced on Buhler lines always has outstanding

cooking characteristics. Even when corn and rice are used

as raw material, the pasta has a fine taste and the typical

al-dente characteristics. For making them, the cutting-

edge Buhler Polymatikextrusion technology is adapted

to these raw materials a patented system from Buhler

synonymous with revolutionary pasta production.

Raw materials

Corn and rice have properties which make them extremely

unsuitable for conventional pasta production processes.

Buhlers modified and patented Polymatik technology

opens the way to use these raw materials to produce top

quality pasta. Substantial value is thereby added to corn

and rice as raw materials.

Health

The global populations nutritional needs are subject to

continuous change. Therefore, nutrition must be perma-

nently adapted to meet these new requirements. Buhler

has successfully developed and launched a new and

patented process for making corn and rice pasta. The

new corn and rice pasta produced in this process offers

a welcome change in the daily diet especially for people

suffering from celiac disease the inability to digest gluten.

The gluten-free pasta made from corn and rice on Buhler

production lines is a top quality dietetic product.

Gluten-free pasta.

Corn and rice pasta with al-dente characteristics.

BUHLER PASTA Corn and Rice2


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Revolutionary.

New food

new technology.

Process

The new Polymatikextrusion technology has become

widely accepted in the field of classical pasta production.

It is distinguished by its fast and gentle dough mixing and

shaping process. In the production of traditional doughs

using wheat flour or semolina, an optimal and homoge-

neous gluten texture is achieved within 20 seconds. The

Polymatik

is designed as an enclosed system. It mixesall the raw materials homogeneously, taking into account

all hygienic aspects. Thanks to its forced conveying action

and short mixing times, no oxidation occurs and the color

pigments are completely preserved.

For the classical texture of traditional wheat-based pasta,

the gluten forms a firm, water-insoluble framework around

the starch granules. This is not so with pasta made from

corn or rice as raw materials. The native starch is water-

insoluble and without any adhesive or bonding character-

istics. To obtain these properties, the starch must first

be modified in a Polymatikextrusion press using the pa-

tented process. This modified starch is required to pro-

duce gluten-free pasta in a quality equivalent to that of

classical durum pasta.

Process reliability

With its Pastelec automation system, Buhler offers a

control system tailored to the operation of pasta pro-

duction lines. The basic system may also be retrofitted

with individually available modules. The control system is

based on proven off-the-shelf products, as well as pro-

prietary developed modules suited to our special needs,

incorporating the process expertise and are continuouslyrefined.

Applying Buhlers of customized control technology

reduces the production managers workload, increases

profitability and ensures high product quality.


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Quality

The quality of the new corn and rice pasta is marked by the

process the raw materials undergo inside the Polymatik

extrusion press. A specially developed heat and humidity

treatment is applied and selectively modifies the starch in

the raw material. As a result, the treated starch is easier to

digest in the absence of wheat gluten.

Staple food

Corn and rice have always been staple foods. They are the

basic ingredients for a range of corn and rice dishes, eg.

mealie-pap, arepa, tortilla, ribbel and polenta. These tradi-

tional staple diets are supplemented by the foods made

according to the new Buhler production process. Process-

ing these local and traditional raw materials into pasta adds

to the variety of staple diets based on corn and rice.

Value added

The Buhler production line is based on the new Polymatik

extrusion press and the newC-linedryer generation. The

lines produce gluten-free pasta from corn and rice at a low

cost. These locally grown raw materials can be processed

into top-quality pasta at an output as high as 3000 kg/h.

Dietetic pasta is produced in a guaranteed quality in com-

pliance with all legal requirements. The automated produc-

tion line ensures an optimal product quality, brilliant colors

and a consistent final moisture of the products.

Staple food with added value.

Pasta based on new raw materials.


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Modern nutrition.

Health and convenience.

Healthy pleasure

Corn and rice pasta are produced using state-of-the-art process technology

satisfying all the required production, sanitation and quality standards. This

guarantees perfect, high-quality products fulfilling all expectations with regard

to appearance and cooking characteristics. Visual aspects also contribute

to the enjoyment of healthy pleasures. Corn and rice pasta also meet top

requirements in terms of color and variety of shapes. The pasta instantized

starch makes it easier to digest and just as enjoyable to eat as traditional

durum pasta.

Wide variety

Buhler production lines do not impose any restrictions on the variety of possi-

ble shapes and colors. Excellent cooking characteristics, a fine taste, and the

typical bite are guaranteed. Let Buhler pasta experts advise you on the wide

variety of existing possibilities. The Buhler system satisfies the most rigorous

requirements in terms of capacity, drying time and product shapes.

Dietetic pasta

Corn and rice pasta can be offered in the marketplace as dietetic pasta and

also be produced as such. It enriches the lives especially of people with an

insufficient ability to digest wheat gluten. The new Buhler process guarantees

production in compliance with legal requirements. The careful processing of

the raw materials on a Buhler line fulfills the most stringent quality demands

placed on gluten-free products. These products have become popular

among people with a high nutritional awareness and in particular celiac

disease patients.

BUHLER PASTA Corn and Rice 5


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The optimized C-lineshort goods line

The individual process operations dough production

using the Polymatikextrusion press, predrying, drying,

cooling are based on the tried and tested Buhler process

technology. The optimized drying parameters are, forinstance, achieved by individually controlled horizontal

dryers. Thanks to the precise air distribution and carefully

thought-out division of the climate zones, the C-line

modules are excellently suited to the drying, cooling, and

conveying of corn and rice pasta.

The flexible C-linelong goods line

The C-lineconcept can be optimally tailored to the needs

of corn and rice pasta production thanks to its sophisticat-ed modularity. Their wide capacity range enables existing

PolymatikC-linesystems to be economically modified for

the production of corn and rice pasta.

BUHLER PASTA Corn and Rice

Your needs.

Our tailormade solutions.

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Buhler sees through pasta.

Innovation bred by research.

Buhler process technology experts will always arrive at absolute

perfect results and this within an extremely short time when they

collaborate closely with customers. Customers know the needs

of their specific markets and want to create innovative products.

Buhler has accumulated more than a century of experience, knows

the production processes from a wide variety of industrial food pro-

duction industries, and has the infrastructure required to transform

the most unconventional ideas into commercially feasible processes.

Customer-oriented research and development is the recipe of suc-

cess which links innovative producers with the technology leaderBuhler: Ultimately, the end consumer must like it that is what the

success of an innovation depends on.

The infrastructure available to Buhler and therefore also to inter-

ested customers for developing new products and processes is

impressive: A fully equipped food engineering laboratory, a pasta

production line for conducting experiments and numerous pro-

duction lines from all areas of the food processing industry. Lateral

thinking, incorporating the customer and simultaneous consider-

ation of the feasibility aspect are characteristics typical to Buhler

technologists and which repeatedly ensure the Group retains its

global market leadership.

Buhler has been advancing pasta process technology continuously

since 1903. Over the decades, Buhler has repeatedly defined tech-nological milestones in the production of industrially made pasta.

Thus, Buhler launched high-temperature drying in 1984 when it in-

troduced its Turbothermatiktechnology. In 1994, Polymatikdough

mixing technology was rolled out, offering pasta producers substan-

tial commercial benefits. Today, the C-lineshort goods pasta line

enables pasta-makers to start up production almost twice as fast

while cutting operating and maintenance expenses.

Pasta-know-how.

A century of continuous

innovation.


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TW

46007

en

0405

2000DF

Bhler AG

CH-9240 Uzwil, Switzerland

T +

41 71 955 11 11

F +

41 71 955 33 88

E-mail: [email protected]

www.buhlergroup.com

rice maize pasta buhler technology

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