Automation and output
The true artisan pasta by Gragnano is produced in vertical development. “A similar factory is ‘ abnormal ‘ but typical for artisan pasta production,” says Giovanni d’Avino. “It derives from the ancient processing of macaroni in Gragnano, dating from the second half of the 19th century, in the historic via Roma, where the ancient buildings housed the hundred most famous pasta factories of the city. This architectural anomaly promotes and safeguards the ancient and tested procedures for craftsmanship, characterized by great manual skill and the ancient division of roles, to guarantee a production of High Quality artisan pasta “. Taking into account these elements and type of factory, Storci technicians have made many improvements in the production of Pasta di Gragnano. But “the main benefit was definitely that of food security”, continues d’Avino. “As a matter of fact the new machines allow making a product that is always in line with the high quality standards required by PGI regulations Pasta di Gragnano, and therefore offer our clients the best pasta on the market. In addition automation, reduced need for personnel and increased production (about +70%) have enabled us to achieve significant economies of scale”.
The plant design
The brainstorming method in use has allowed the two parties to bring out, in full cooperation, ideas aimed at resolving all problems. “We have dialogued with Storci managers and technicians”, says d’Avino, “and for us from Coop Pastai Gragnanesi it was very important to point on a union between tradition and innovation, precisely because our strength relies on tradition, on everything that has been passed on to us by our fathers, the Maestri Pastai Gragnanesi. Storci fully responded to our needs, perfectly combining the latest technologies to our philosophy, which consists of slow processing and long drying times. By today we installed two production lines for special shapes: one for short pasta and one for long pasta”. The plant design made ad hoc by Storci includes both presses for the production of special long and short shapes with pre-wrapping and the drying plant in static cells, which allows a slow process at low temperatures. The lines are fully automated up to the filling of carts, leaving to traditional drying in static cells the task for finishing the forming work while a computer controls all drying stages to ensure constant quality. In this way it is possible to produce by tradition but with reduced staff. An example of innovation is Omnia, ideal for producing long, short and special pasta shapes (macaroni, spaghetti, lasagne and nidi) with a single line. Thanks to TH twin head press (linear and circular) and Omnidryer multiproduct pre-wrapping system (patented), the shape change is facilitated. The line is free from product build-up and takes up minimal space, ensuring large choice in shapes. Output is high: about 600 kg/h of short dry pasta and 500 kg/h of long dry pasta.
Quality Pasta. What does it need?
The artisan pasta by Cooperativa Pastai Gragnanesi is of High Quality, thanks to:
– mixtures of flour obtained from coarse-grained mill of fine national wheat (Tavoliere delle Puglie) and from abroad (Australia-Canada), with low ash percentage and high gluten rate, sifted and sorted out by Mininni milling factory from Altamura (BA);
– gradualness of dough and low-pressure drawing with small bronze draw-plates small (273 mm diameter instead of 400);
– static and slow drying in large cases that reproduce the natural habitat of the ancient streets of the city, where in 1800 pasta was dried under the sun;
– presses and drying systems by Storci, a company with over 60 years of history and long experience in the creation of lines for the production of dry pasta.
