Macaroni Processing Plant & Machinery Solutions

Flour or semolina is received into storage, screened and elevated to the dough plant.

Flour and water are dosed and mixed until the mass is evenly wetted with no dry pockets. Macaroni is often made on refined flour rather than pure durum, so hydration is adjusted to the flour in use.

A pin die forms the hollow centre and the emerging tube is cut square to length. The curve of elbow macaroni comes from the die itself, which lets one wall of the tube run ahead of the other.

The cut tubes move through a dryer where air temperature and humidity are stepped down, then cooled to ambient before packing. Moisture is checked on the dried product because residual moisture governs shelf stability.

Macaroni is weighed into consumer packs, sealed, collated into cartons and stacked for despatch.