Italian inserts: pros and cons

Italian inserts. Are they suitable for the domestic pasta industry?

Italian inserts are designed for the rheological characteristics of pasta dough from flour with a gluten content of 25% and a particle size of 250 to 350 μm. However, in Russia and Ukraine, for the production of pasta, in order to reduce the cost of production, conventional baking flour with a gluten content below 25% and with a particle size of 3 to 50 μm is traditionally used. Pasta dough from cereals and baking flour is significantly different. Italian companies offer more than 500 types of dies, of which only light formats such as cones, pasta, vermicelli, noodles are applicable to our pasta manufacturer. Through the rest of the inserts, pasta simply does not mold from baking flour. These "complex" formats include shell, scallop, springs, spirals and others.

It is said that Italian inserts have a resource of use much more. We want to dispel this myth once and for all. In the manufacture of pasta dies, brass and fluoroplastic of the same brand is used, according to international ISO standards. Other plastics and metals are not used, as they will spoil the appearance of pasta. From this we can conclude that all pasta inserts have the same service life and do not depend on where they were produced.

What determines the life of the filters? Pasta with the same wall, even if it is initially thick (like Italian spinnerets), can be dried by selecting drying modes. Of course, the drying time will increase, but you can get a good product at the end. As you know, over time, fluoroplastic is erased on the dies, thereby thickening the wall of pasta, but during operation, wear is uneven. Because of this, during drying, internal stress arises in the pasta due to the unevenness of the wall and the process of cracking begins, which leads to marriage. Of course, everything depends on the culture of production itself: the matrices after working on the press must be washed in a matrix washing machine and stored in a dry place. If dough remains in the matrix, then at the first start on the press, the old dough can damage the fluoroplastic and thereby significantly reduce the life of the dies. Treat the matrices with care and this will significantly increase the life of the dies, which means you can develop the enterprise much more efficiently.