Exploring the NCI Pasta Processing Laboratory: Advancing Pasta Innovation
The pasta industry is constantly evolving with new formulations, processing techniques, and production methods that shape the future. At the forefront of this innovation is NCI’s Pasta Processing Laboratory. This state-of-the-art, food-safe laboratory offers valuable insights into the production of traditional pasta, ravioli, and gluten-free pasta. Whether you’re a pasta manufacturer, product developer, or food science researcher, the NCI Pasta Processing Laboratory provides the tools and expertise to drive innovation in pasta production.
Focusing on Pasta Quality
One of the key strengths of the NCI Pasta Processing Laboratory is its ability to demonstrate how raw materials and processing conditions impact the quality of the final product. The laboratory is designed to simulate large-scale pasta production, enabling researchers and manufacturers to test various processing parameters and ingredients, and assess how they affect product characteristics such as texture, color, and cooking quality.
The pilot-scale equipment available at the lab provides a unique opportunity to scale up new pasta formulations or processes before moving to full-scale production. This capability is invaluable for companies looking to refine their products or experiment with novel ingredients, whether they’re crafting the perfect traditional pasta or exploring new avenues like gluten-free options.
High-Quality Equipment for Pasta Innovation
The NCI Pasta Processing Laboratory is equipped with cutting-edge machinery designed to test every step of the pasta production process. Here’s an overview of the key equipment available for use:
Demaco Pasta Extruder
Demaco Pasta Extruder
The heart of pasta production lies in the extruder, and the Demaco Pasta Extruder is a top-of-the-line piece of equipment. With a continuous press capacity of 100 kg per hour, it offers the perfect environment to explore how different raw materials, such as semolina, flour, and alternative grains, affect pasta quality. The extruder is equipped with a sophisticated computerized data collection system that enables operators to monitor and control key variables such as pressure, temperature, and mixing speed. This level of precision helps manufacturers fine-tune their recipes and processes to achieve the desired product characteristics.
Batch Dryer
Drying is a critical step in pasta production, and the NCI laboratory features a Batch Dryer with a capacity of approximately 100 kg. This dryer is equipped with microprocessor controls to simulate both conventional and high-temperature drying profiles for different types of pasta. The dryer’s flexibility allows for experimentation with drying times and temperatures, helping to refine processes that influence pasta texture and cooking performance. It can be used for both long-cut and short-cut pasta shapes, making it a versatile tool for testing a wide range of products.
Ravioli Machine
For manufacturers interested in producing filled pasta like ravioli, the NCI Pasta Processing Laboratory is equipped with its own Ravioli Machine. This equipment allows for precise control over the filling process and ensures that the ravioli products are consistently produced with high-quality standards. It’s ideal for product developers who want to experiment with different fillings, dough formulations, and pasta shapes.
Blast Freezer
Array of pasta dies available
The Blast Freezer at NCI is a critical asset for handling Individually Quick Frozen (IQF) products. With 12 cubic feet of storage, it allows manufacturers to freeze pasta products quickly while preserving their texture and quality. This is particularly useful for those working on frozen pasta innovations, as the rapid freezing process helps maintain the integrity of the pasta even when stored for long periods.
Customizable Dies
The NCI Pasta Processing Laboratory features over 50 different pasta dies, providing manufacturers with a wide array of shapes and sizes to experiment with. In addition to the standard dies, NCI offers the ability to create custom dies tailored to specific product needs. This customization opens up endless possibilities for creating unique pasta shapes, whether for traditional pasta or more innovative pasta lines.
Steam and Hot Water Addition
Incorporating steam and hot water into the pasta-making process is key to controlling the texture and elasticity of the dough. The NCI laboratory is equipped with steam and hot water addition systems, allowing for precise control over the hydration of the pasta dough. This is particularly useful when testing different hydration levels or experimenting with alternative ingredients.
A Collaborative Space for Innovation
The NCI Pasta Processing Laboratory is not just a place for testing and production; it is also a space for collaboration and knowledge exchange. Product developers, food scientists, and manufacturers can use the lab for training and education, gaining hands-on experience with pasta production techniques and learning how to leverage the latest technologies to improve their processes.
Whether you’re working to optimize existing products, develop new pasta varieties, or experiment with cutting-edge ingredients, the NCI Pasta Processing Laboratory offers an ideal environment for turning your ideas into reality.
Why Choose NCI Pasta Processing Laboratory?
Scalable Solutions: The pilot-scale equipment allows you to test and scale up your processes without the risk and cost of full-scale production.
Advanced Technology: The lab features advanced machinery with data collection and monitoring systems, giving you the tools to analyze and control every aspect of pasta production.
Customization: With over 50 pasta dies and the ability to create custom dies, the lab offers unmatched flexibility for developing unique pasta products.
Expert Support: Gain access to a team of experts who can guide you through the product development process and help troubleshoot challenges.
Confidential Information: Ingredients, processing parameters and results are retained with the client only and available for their use internally or with pasta manufacturers.
The NCI Pasta Processing Laboratory is a hub of innovation in the pasta industry, providing manufacturers with the equipment, knowledge, and support needed to push the boundaries of pasta production. From optimizing traditional pasta formulations to exploring new frontiers like gluten-free pasta, the lab offers a comprehensive solution for pasta innovation. By leveraging the advanced equipment and expertise available at NCI, companies can develop higher-quality products, streamline production processes, and stay ahead in a competitive market. Whether you're a seasoned manufacturer or a newcomer to the pasta world, the NCI Pasta Processing Laboratory is the perfect place to bring your pasta ideas to life.