Moisture measurement in pasta production

During pasta production, controlling moisture is key for product quality and handling. A pasta production plant usually consists of a raw material silo, buffer silo, dough mixer, shaping units for the pasta, pre-drying, final drying, intermediate storage silo and packaging station. Since raw materials remain the same, both fresh and dry pasta can be produced, depending on the region with minimal change in the process.
Depending on the recipe, water, flour and/or eggs are mixed in a buffer silo and then kneaded in a dough mixer to the required consistency. To determine the exact amount of water needed for the dough, it is necessary to determine the initial moisture of the flour in the buffer silo. Similarly, the final moisture content of the finished dough plays a major role for optimal processing. The LB 571 microwave resonator can precisely and reliably detect the water content both at the outlet of the buffer silo and in the finished dough. Knowing moisture at these points allows for improved process control for increased pasta quality and raw material usage. The LB 571 is already successfully in use at Nestlé India, contact us and see for yourself! We are happy to offer free product suitability tests at your site.