Moisture measurement in pasta production: Accurate process monitoring to optimise product quality

During the production of pasta, the moisture measurement is decisive for the quality and handling of the product. 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 a minimal change in the process.

Online moisture measurement on pasta

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 detect the water content both at the outlet of the buffer silo and in the finished dough. This increases the quality of the pasta and achieves an optimal use of raw materials. The LB 571 is already in use at Nestlé India.

The advantages of Berthold’s moisture measurement on pasta are as such:

  • Determination of moisture on the buffer silo and finished dough
  • Automation of the dough production process
  • Increase in productivity
  • Avoidance of raw material waste
  • Quick return on investment