All pasta manufacturers have different types of dough preparation units, but only Storci has for some time now been installing the Beltmix: the innovation of the last few years in terms of dough preparation technology. Beltmix replaces the traditional shaft and blade mixing tank thanks to its pairing with the Premix unit and a patented slow-moving accumulation conveyor for the dough rest period. This mixing system marks a significant technological step forward for dried, fresh, egg and special ingredient (spinach, tomato, etc.) pasta. This technology improves the result making it possible to obtain better quality pasta with a better color and offers production management with more efficient product changeover, cleanliness and hygiene. All this with energy savings ranging from ten to thirty times less consumption compared to traditional mixing tanks. Since the dough is not subjected to any kind of mechanical action, Beltmix guarantees that the original properties of the raw materials are kept intact and optimizes the color of the finished product which, in the absence of oxidation, remains brighter and more intense.