ADVANCED COURSES ON PRODUCTION TECHNOLOGY OF FRESH PASTA AND READY MEALS

Pavan Tecnologie is the society assigned by PAVAN Group for the base research and the development of new products lines, persecuting the improvement and the diffusion of the developed know-how, shared by the Group societies. Pavan Technologies manages the School of Food Technologies and all the formation actions addressed either inside that outside. The main activities are:
- research on new materials, new analytical methods and new and/or alternative process;
- preparation and participation to the Italian and European research projects;
- organization and management of the Pavan’s School of Food Technologies courses and others formation and training courses;
- relations with the national, international and institutional academic world

Among the last courses organized by Pavan Technologies, it has to be underlined a specific training for one primary society of the GDO addressed to production responsible, technologists and pasta producers and centred on the production technology for fresh pasta and ready meals.

The course, organized in 4 days, has alternated classes of didactic-scientific character, with practical tests in laboratory and in workshop using the pilot machines and equipments available in the research and development area.

The treated subjects concern:

The general characteristics of the raw material used in dough (semolina, flour, eggs) and the important components for the technology functionality (proteins, gluten, amid, fat);

- the functionality of the main filling components and the demonstration of a characterization test of a filling in different temperature conditions;
- demonstration of a mechanical functionality test of sheets obtained in different conditions and with different composition;
- unitary operations in the production of fresh pasta and filled pasta with particular emphasis on the parameters and ways of control, the effect of the different parameters, equipment typology, starting from the dosing until the cooling and the packaging;
- widening on the pasteurization control, with the use of “data loggers”, elaboration of the temperature curve with particular attention to the so called critical temperatures;

In laboratory have been showed demonstrations of chemical, chemical-physical and rheological analysis of product while in the workshop have been explained the peculiarities and the operating concept of a ravioli and cappelleti forming machine of Torresani range, widening the arguments of practical interest concerning movements, erections, adjustments, wear and tear parts and phasing of the mould.

The subject of next courses will be the production technology for the dry pasta and the extruded products. www.pavan.com

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