PASTARIA INTERNATIONAL DE (digital edition) 2014 N5

Transcription

international
dry pasta
the excellence of tradition
WATCH THE
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HALL 5 STAND D012
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number 5/2014 • september • www.pastaria.it
OMNIALINE 500
THE MULTIPRODUCT LINE
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“In our passage from the cultivation
of grain to the construction
of the pasta production plant,
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to our questions and requests,
responding punctually, with skill and courtesy”
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UNIQUE COMPACT SIMPLE
storci s.p.a. / via lemignano, 6 / 43044 collecchio / parma / italy / ph. +39 0521 543611 / fax +39 0521 543621 / [email protected] / www.storci.com
A UNIQUE SYNTHESIS OF EXPERIENCE,
RELIABILITY AND RESERCH
storci s.p.a.
via lemignano, 6 / 43044 collecchio / parma / italy
ph. +39 0521 543611 / fax +39 0521 543621
[email protected] / www.storci.com
4 | pastaria international 5/2014
international
pasta secca
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Lorenzo Pini
Kinski Editori S.r.l.
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acknowledgements
Pastaria, Pastaria International, in both digital and paper formats together with www.pastaria.it are tools
designed to provide professional information and updates concerning pasta and any related activities for
professionals operating in the sector. They are freely distributed without charge thanks to the collaboration and
patronage received from national trade associations and the interest and support of companies operating on
an international level to supply ingredients, semi-processed products, machines and systems for manufacturing
fresh/dry pasta, gnocchi and ready meals.
supported by:
sponsored by:
MACCHINE PER PASTA FRESCA
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main contents
10
19
22
30
Food business
Algeria,
Gluten-free pasta:
Carotenoids:
operator responsible
land of success for
the state of research
for nutritious, safe
for pasta marketing:
Storci
and sustainable eggs
new normative
provisions
68
35
CFD simulation
Commodity price
and thermo-fluid
observatory 3/2014
dynamic modeling
74
Volumetric valve
85
Less durum wheat
harvested around
the world in 2014
for the process of
pasta pasteurisation
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food business operator
responsible for pasta
marketing: new normative
provisions
by Lino Vicini
Regulation (EU) No. 1169/2011 on the provision of food information to
consumers in EU countries will come into force in December
As of 13 December 2014 the rules laid down in Regulation (EU) No. 1169/2011 of 25 October 2011 will have
to be applied in all twenty-eight EU Member States.
This document concerns "the provision of food information to consumers" and replaces all previous EU legislation governing this matter.
If we read the regulation's whereas clauses, the reasons behind its approval become apparent.
In particular it states how "in order to achieve a high level of health protection for consumers and to guarantee
their right to information, it should be ensured that consumers are appropriately informed as regards the food
they consume. Consumers’ choices can be influenced by, inter alia, health, economic, environmental, social
and ethical considerations".
A successive whereas clause acknowledges the evolution of provisions over time, the majority of which date
back to 1978 (Directive 79/112/EEC) and the need for appropriate updating of legislation by overhauling Directive 2000/13/EC, currently in force, which represents the coding of a series of previous directives which essentially governed the labelling of foods intended for final consumers or mass caterers, as well as determining
aspects on presentation and advertising of said foods.
It is possible therefore, to state that the existing Regulation (EU) No. 1169/2011, relating to the labelling of
foodstuffs constitutes the synthesis of an evolution covering over thirty years in the field of EU food law, also in
light of the sentences passed by the Court of Justice and the fundamental Regulation no. 178/2002.
Therefore at the end of a long process of harmonisation, common, uniform rules have been approved which
all European operators must abide by.
Provisions concerning "responsibility"
Coming to the topic which we wish to deal with here, i.e. the food business operator responsible for marketing foodstuff, in our case pasta, let us see if the new regulation has in anyway changed the rules of the legislation previously in force.
Our starting point has to be article 8 of the Regulation which covers the aspect of responsibilities.
The regulation clearly lays out how "the food business operator responsible for the food information shall be
the operator under whose name or business name the food is marketed or, if that operator is not established
in the Union, the importer into the Union market".
The second paragraph of art. 8 continues by expressly envisaging that "the food business operator responsible for the food information shall ensure the presence and accuracy of the food information in accordance
with the applicable food information law and requirements of relevant national provisions".
Such provisions bring back to mind the definition of "food business operator" provided in article 3, no. 3) of
Regulation no. 178.
According to this provision a "food business operator means the natural or legal persons responsible for en-
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suring that the requirements of food law are met within the food business under their control".
Again, article 8 of Regulation (EU) No. 1169/2011 on the subject of responsibilities, takes up and develops the
concept provided in art. 17 of Regulation (EC) No. 178/2002 which establishes the obligations of food business operators.
According to the latter provision, operators "at all stages of production, processing and distribution within the
businesses under their control shall ensure that foods or feeds satisfy the requirements of food law which are
relevant to their activities and shall verify that such requirements are met”.
The provisions referred to governing responsibilities did not exist in the previous legislation on labelling, presentation and advertising of foodstuffs (Directive 2000/13/EC of 20 March 2000).
Comparison between the old and new rules
Article 9 of Regulation (EU) No. 1169/2011 lists the mandatory particulars to be indicated on labels.
Amongst the various indications, letter h) of the regulation envisages indication of "the name or business name
and address of the food business operator referred to in Article 8(1)".
Let us compare the regulation with the provisions laid down previously in Directive 2000/13/EC.
Article 3 on the subject of mandatory particulars envisaged, as well as the name under which the product is
sold, the list of ingredients, etc., at number 7) the name or business name and address of the manufacturer or
packager, or of a seller established within the Community.
The Italian standard implementing EU directives on foodstuff labelling, Legislative Decree no. 109 of 27 January 1992, envisaged, in article 3 thereof, the list of indications for prepacked products.
Letter e) of the standard envisaged indication of the "name or business name or registered trademark and the
address of either the manufacturer or packager or of a seller established within the EEC".
Furthermore, in letter f) the address of the production or packaging plant.
Said wording was envisaged under Italian law whereas it was not contemplated in the EU directive.
Consequently, this additional information is envisaged only for foodstuffs sold on the national market whereas
it is not required if the product is to be sold in one of the other EU Member States or for products sold in Italy
but manufactured in a different country.
It should be remembered how, before the provision of Legislative Decree 109 of 1992 referred to herein and
the EU provisions issued at the end of the 1970s, Law no. 283 of 30 April 1962, which originally laid down
foodstuff labelling regulations, was already in force in Italy.
Article 8 of Law no. 283 of 1962 expressly envisaged how: "Packaged foodstuffs and beverages must indicate on the packaging or attached label, in clearly written and indelible text, the name of the product as well
as the name or business name or registered trademark and indication of the address of the manufacturing
company or the production plant, along with a list of ingredients by descending order."
Indication of food business operator responsible for the food
product
To summarise, under Regulation (EU) No. 1169/2011, the label must indicate the name or business name
and address of the food business operator responsible for the food information, which must reasonably correspond with the name of the person responsible for the product or in any case the food business operator
who assumes ownership thereof, and if said operator is not resident in the EU, the name and address of the
person importing the product into the EU market.
According to the legislation in force (Directive 13/2000/EC and Legislative Decree 109/1992) it is requested
that the label indicate, alternatively, the name and address of the:
•
producer;
•
packager;
•
or of the seller as long as resident in one of the EU Member States.
In the new provisions of Regulation (EU) No. 1169/2011, no reference is made to the role executed by the
food business operator and it appears that for EU law the only important thing is the name and address of the
food business operator responsible for product marketing or the EU importer (if the foodstuff is produced in a
country outside the EU).
Basically, for the purpose of correct information for consumers, the label need only indicate the person responsible for the food labelling and his address, it not being important or significant to indicate what role of
said person has within the food supply chain.
Furthermore, this formulation appears to be more in line with a market which is increasingly more globalized.
In fact, it is widespread practice for numerous companies to commission the production of foodstuffs from
other operators, also from abroad, through the provision of special specifications. These operators, even if
they do not actually manufacture the foodstuffs in question, take on the responsibility for marketing them and
are answerable to consumers for them in the event of any non-conformities or irregularities.
As with Directive 13/2000/EC, Regulation (EU) 1169/2011 also does not envisage, as part of the mandatory
particulars, any indication as to the address of the production or packaging plant. The prevision for this latter
indication in Legislative Decree 109/1992 was justified by Italy for the purpose of facilitating controls by the
public bodies in charge of checking observance of standards governing food safety.
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Possible problems
It's reasonable to ask, therefore, what will happen as of 13 December 2014 when Regulation (EU) No.
1169/2011 will become applicable.
Based on the rules of the EU regulation, labels must simply indicate the name of the food business operator
responsible for the food information and his address.
It seems obvious that the aim of the EU legislator is to uniform and simplify the wording on labelling in all EU
Member States.
The provisions provided in Legislative Decree no. 109 of 1992 should be completely overhauled based on the
prevalence of the EU regulation which, as we should remember, has the value and force of law and prevails
over all national provisions implementing any previously issued EU directives.
The field of intervention of the individual Member States has been restricted by the EU legislator.
National provisions not harmonised in accordance with Regulation
(EU) No. 1169/2011
In fact, according to articles 38 and 39 of the Regulation under discussion, the space for manoeuvre of the
individual countries is very limited.
The first regulation provides specific rules for national provisions governing labelling.
"As regards the matters specifically harmonised by this Regulation, Member States should not be able to
adopt national provisions unless authorised by Union law. Those national measures shall not give rise to obstacles to free movement of goods, including discrimination as regards foods from other Member States."
The second paragraph of art. 38 envisages an express exception to the uniform legislation on labelling.
"Without prejudice to Article 39, Member States may adopt national measures concerning matters not specifically harmonised by this Regulation provided that they do not prohibit, impede or restrict the free movement of
goods that are in conformity with this Regulation."
From reading the provisions referred to, the principle is understood by which each amendment to the rules of
labelling and advertising must be authorised beforehand by EU bodies and in any case must not in any way
impede the movement of goods and products.
National measures on additional mandatory particulars
Art. 39 of Regulation (EU) No. 1169/2011 also covers national measures on additional mandatory particulars.
"In addition to the mandatory particulars referred to in Article 9 (1) and in Article 10, Member States may, in
accordance with the procedure laid down in Article 45, adopt measures requiring additional mandatory par-
ticulars for specific types or categories of foods, justified on grounds of at least one of the following:
a) the protection of public health;
b) the protection of consumers;
c) the prevention of fraud;
d) the protection of industrial and commercial property rights, indications of provenance, registered designations of origin and the prevention of unfair competition".
In this way the possibility is envisaged for individual Member States to introduce further indications on labels
for particular types or categories of foods.
The rules of the regulation also list the possible reasons allowed by EU rights to justify the introduction of further indications on the label.
The procedure to be followed is the one governed by the successive article 45 of Regulation (EU) No.
1169/2011.
In brief, first of all the Commission and the other Member States must be notified in advance of the additional
provisions envisaged and give the reasons justifying them.
The Member State which deems it necessary to adopt new food information legislation may take the envisaged measures only 3 months after the aforementioned notification provided that it has not received a negative opinion from the Commission.
Now, the hinted at reintroduction into Italian legislation of labelling indicating the address of the production
plant does not seem justifiable in any of the reasons listed in art. 39.
In fact, as is known, official justification provided by the Italian authorities for the presence on this information
on the label is that said data is useful for control bodies when verifying observance of the laws governing food
production.
Now, if this is the only valid reason for indicating the address of the production plant on the label, based on
the provisions of article 8 of the regulation, this, in the writer's opinion, is not sufficient justification.
In fact, the EU Legislator has chosen to concentrate on a single figure, the operator responsible for food information as is the case for all north European countries, where for years the only indication provided on food
products has been that of the person responsible for marketing the product in question.
In one of the next commentaries, we will complete the comparison between the provisions of Legislative Decree 109 of 1992 and Regulation (EU) No. 1169/2011.
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algeria,
land of success for storci
Press release
Turnkey solutions: from couscous to pasta
A healthy and tasty food, couscous is a traditional product which requires a great deal of care to produce and
cook.
Storci designs and builds lines which respect all the steps in the traditional production process, taking it back to its
artisanal roots and guaranteeing maximum quality for the end consumer.
In Algeria Storci has gained the respect of the country’s best couscous manufacturers and increased its renown,
becoming an important reference point also for dried pasta. In fact semiautomatic lines have been built for producing dried pasta in a large number of shapes: short- and long-cut pasta, nested pasta, lasagna and special formats,
such as fusilli bucati lunghi (long tubular spirals) with outputs of 100-600 kg/h.
Anzio Storci, President of Storci S.p.A., has known how to instill a great sense of security in his customers
who, quite rightly, have followed his guidance and
achieved great results. The jewel in the crown of
Storci’s notoriety on the Algerian market is the Couscousline 500: designed and built using the same
technology and construction systems as the larger
1,200/3,000 kg/h lines built in collaboration with its
partner, Fava.
Strong points of the Storci lines: creating the grain
size requested by the customer, fine, medium or
coarse; optimum quality of the product (as shown
by its deeper yellow colour) and improved firmness
to the bite when cooked (thanks to the Premix® and
pre-cooking system, exclusive innovations created by Storci); more effective grading thanks to the
self-cleaning rotary sieve; prevention of burnt grains.
The systems have the best quality:price ratio and
have been designed and constructed in monoblock
units to reduce transport costs and installation times.
With its turnkey formula Storci offers a complete
supply which includes not only the production lines
but also the packaging machinery and the utility
systems needed to run the production process. It is therefore essential to set up a well-defined and structured procedure which starts from the storage/infeed of the raw materials and ends with the packaging of the end product.
There are many benefits to be reaped by manufacturers who opt for the turnkey solution, starting with the fact that
they can rely on Storci for everything and can count on just one partner for the entire project. Storci can meet this
need because it has all the necessary know-how for implementing this solution and has a network of suppliers and
reliable local workers who can execute all the stages of the project.
If we take a look at couscous lines, we can firmly state that without Storci, the couscous sector may not have
reached the great results seen today; results which many customers attribute to Storci technology. Storci lines production capacity ranges from 500 kg/h to 3,000 kg/h (built in collaboration with our partner, Fava S.p.A.). The machines are built from top-quality and resilient materials; the controlled grain sizes means there is no need to regrind
product which is too coarse. Storci always guarantees maximum quality and is ready to take on new markets,
offering solutions to meet the high standards people all over the world have come to expect from this brand.
gluten-free pasta:
the state of research
by Eleonora Carini*, Elena Curti**
*Dipartimento di Scienze degli alimenti, Università di Parma (Italy)
**Centro interdipartimentale SITEIA, Università di Parma (Italy)
A review of the leading papers published in scientific literature on
research to discover the best formulations of ingredients for the
production of gluten-free pasta
In the production of pasta a simple formulation of water and semolina is subjected to mixing, kneading, shaping
and drying (in the case of dry pasta), leading to the formation of a single structure, to which the gluten network
contributes to a major degree. In fact gluten is responsible for the viscoelastic properties of the dough and of the
final product as well as of its quality during cooking. During the kneading phase, the mechanical energy supplied
and the interactions between the components of the semolina and the water lead to the formation of a strong
and not very extensible dough. The strength of the dough is an essential condition to guarantee firmness of the
pasta during cooking (the starch is withheld by the gluten network, thereby reducing both the loss of solids during cooking and glueyness of the pasta). Gluten also regulates water absorption during cooking, giving the right
texture to the cooked pasta.
With the discovery and increase of celiac disease, which strikes almost 600,000 people in Italy alone (Associazione Italiana Celiachia, 2012), it became necessary to offer the market products created specifically for this new
class of consumers. The production of gluten-free pasta requires the removal of the gluten from the pasta, but
this has negative repercussions on the properties of the product.
So it becomes necessary to find ingredients that "mimic" the viscoelastic properties of gluten and/or to develop
innovative production processes.
In gluten-free pasta the amylaceous fraction is largely responsible for the product's structure so the process
of gelatinization becomes a fundamental part of the production process. The sources of starch used are rice,
corn, tapioca and also modified starches. If pregelatinized starches are used, the production process is similar
to that of traditional pasta. If, on the other hand, non pregelatinized starches are used, a gelatinization process
phase is required (usually with the aid of an extruder or a steam chamber) prior to subjecting the mix to the next
production phases. The mix gelatinization phase is followed by cooling and then by a shaping phase (through
extrusion).
An alternative process involves the gelatinization of the mix during the extrusion phase (using extruders fitted
with heating chambers). Additionally, the drying process is usually carried out at high temperatures, in order to
further reinforce the structure of the pasta. The most important process parameters are, therefore, the quantity
of water added to the mix, which depends on the type of starch used, and the time/temperature programme for
the starch gelatinization phase.
As far as the formulation is concerned, certain ingredients may be used in order to improve nutritional and sensory properties. pseudocereal flours, starches of different origins, milk derivatives and vegetable proteins, emulsifiers and hydrocolloids (guar gum, carob flour, gum arabic, cellulose, alginates, agar and methyl cellulose). The
proteins and hydrocolloids improve the structure of the pasta thanks to their capacity to bind the water and form
gel. Moreover, mono- and diglycerides of fatty acids can be used as additives, since they give "plasticity" to the
mix, thereby facilitating processing.
Pseudocereals, such as for example buckwheat, quinoa and amaranth, are used for their special properties:
they have a higher protein content than wheat, they essentially contain globulin and albumin and they do not
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contain prolamin, the protein responsible for allergic reactions in celiac consumers. They also have a better nutritional profile compared to the more popular cereals: greater essential amino acid content and higher protein
bioavailability, higher fibre content, higher mineral content (calcium, magnesium and iron), B-complex vitamins
and vitamin E, fats with a higher degree of unsaturation and a low glycemic index.
Other studies existing in literature analyse various formulations of pseudocereal-based gluten-free pasta, also
combined with other flours.
Caperuto and colleagues (2001) studied the formulation of gluten-free spaghetti with mixes of corn and quinoa.
Quality during cooking (i.e. loss of solids and absorption of water during cooking), texture in terms of stickiness
and elasticity, and sensory acceptability. The most acceptable products (spaghetti with greater elasticity) were
found to be those with a low or medium quinoa content subjected to a short heat treatment at a preset temperature (75 °C, last stage of the drying phase).
Schoenlechner and colleagues (2004) produced spaghetti with formulations exclusively based on buckwheat,
amaranth and quinoa, obtaining finished products with poor cooking properties. Amaranth reduced the hardness of the pasta, thereby decreasing its cooking time, while the quinoa caused a greater loss of solids during
cooking. Buckwheat was the ingredient that generated the fewest negative effects on the quality of the pasta.
The formulations were therefore adjusted using the three pseudocereals in different proportions (60% buckwheat, 20% amaranth and 20% quinoa), together with albumen proteins, emulsifiers and enzymes, bringing
about a significant improvement in the quality of the pasta.
Chillo and colleagues (2008) formulated a gluten-free pasta with flour made from amaranth, quinoa, broad beans
and chick peas which proved to have good characteristics, particularly in terms of quality during cooking.
Mastromatteo and colleagues (2011) sought to optimise gluten-free spaghetti with formulations based on
quinoa, corn and soya flour, measuring the rheological and sensory properties (through a panel of expert judges)
of the fresh, dried and cooked product. The samples containing a higher content of corn and without quinoa
proved to have higher elasticity and a better texture. Also with regard to the sensory analysis, these samples
were more widely appreciated (in terms of overall acceptability).
Cabrera and colleagues (2012) studied a gluten-free pasta made from rice with added amaranth flour. The best
formulation envisaged a mix containing 75 rice/25 amaranth, which was subjected to an extrusion/cooking process designed to bring about protein denaturation and starch gelatinization at one and the same time, thereby
producing a better quality finished product in terms of the texture of the cooked pasta.
As far as the use of milk proteins is concerned, Marconi and Carcea (2001) studied their effect together with a
protein extracted from carob flour. This protein proved to have rheological properties similar to those of gluten
and it can therefore be used to improve the texture of gluten-free pasta, as it is considered capable of forming a
network with the power to withhold starch during cooking.
Gobbetti and colleagues (2007) suggested a fermentation process by adding a sourdough starter to a semola-based dough, subsequently freeze-dried and mixed with buckwheat (in proportions of 20%), in which the lactic acid bacteria enabled the almost total hydrolyzation of the gluten proteins.
Charutigon and colleagues (2008) studied a gluten-free pasta made based on rice with added modified starch
and monoglycerides, observing better sensory characteristics and less glueyness in the samples to which these
ingredients had been added. Also Sozer (2009) studied samples of gluten-free pasta containing guar gum and
proteins (albumen and casein) in which the characteristics of the dough proved to be very similar to those of
traditional dough. Padalino and colleagues (2013) observed better quality during cooking in gluten-free pasta
(made from corn and oats) with added carboxymethyl cellulose and chitosan.
Huang and colleagues (2001) suggested a procedure for optimising the sensory and texture (stickiness) properties. The formulations of gluten-free pasta having characteristics most similar to pasta made from wheat semolina proved to be those containing the greatest quantities of modified starch, xanthan gum and carob flour, which
guaranteed good firmness to the bite.
Wang and colleagues (1999) studied the effect of the high temperature extrusion/cooking process on a gluten-free dough for pasta containing pea flour. The product demonstrated a compact structure with a regular
protein network.
From the large number of studies published in recent scientific literature, it is clear that the world of research and
industrial sector are doing their utmost to develop and market top quality products. This is no easy feat but it
must be achieved in order to meet the needs of this new class of consumers.
References
Cabrera-Chávez, F., Calderón de la Barca, A. M., Islas-Rubio, A. R., Marti, A., Marengo, M., Pagani, M. A., &
Iametti, S. (2012). Molecular rearrangements in extrusion processes for the production of amaranth-enriched,
gluten-free rice pasta. LWT-Food Science and Technology, 47(2), 421-426.
Caperuto, L. C., Amaya-Farfan, J., & Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa
Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture, 81(1),
95-101.
Carini, E., Curti, E., Minucciani, M., Antoniazzi, & Vittadini, E. (2013). Pasta. In Engineering Aspects of Cereal
and Cereal-Based Products, CRC Press.
Charutigon, C., Jitpupakdree, J., Namsree, P., & Rungsardthong, V. (2008). Effects of processing conditions and
the use of modified starch and monoglyceride on some properties of extruded rice vermicelli. LWT-Food Science
and Technology, 41(4), 642-651.
Chillo, S., Laverse, J., Falcone, P. M., & Del Nobile, M. A. (2008). Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea. Journal of Food Engineering, 84(1), 101-107.
Gobbetti, M., Rizzello, C. G., Di Cagno, R., and De Anglis, M. (2007). Sourdough lactobacilli and celiac disease.
Food Microbiology, 24, 186–196.
Huang, J. C., Knight, S., and Goad, C. (2001). Model prediction for sensory attributes of nongluten pasta. Journal of Food Quality, 24, 495–511.
8. Marconi, E. and Carcea, M. (2001). Pasta from non-traditional raw materials. Cereal Foods World, 46, 522530.
Mastromatteo, M., Chillo, S., Iannetti, M., Civica, V., & Del Nobile, M. A. (2011). Formulation optimisation of
gluten-free functional spaghetti based on quinoa, maize and soy flours. International Journal of Food Science &
Technology, 46(6), 1201-1208.
Padalino, L., Mastromatteo, M., Vita, P., Ficco, M., Bianca, D., & Del Nobile, M. A. (2013). Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti. International Journal of Food Science
& Technology, 48(5), 972-983.
Schoenlechner, R., Jurackova, K., and Berghofer, E. (2004). Pasta production from the pseudocereals amaranth, quinoa and buckwheat. Proceedings: 12th ICC Cereal and Bread Congress, Harrogate, UK.
Sozer, N. (2009). Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocolloids, 23(3), 849-855.
Wang, N., Bhirud, P. R., Sosulski, F. W., & Tyler, R. T. (1999). Pasta - Like Product from Pea Flour by Twin-Screw
Extrusion. Journal of Food Science, 64(4), 671-678.
20 ANNI INSIEME...
UN GRANDE SUCCESSO
ASSOCIATIVO
- ANNO FONDAZIONE: 1989.
- FINALITÀ: promuovere iniziative legislative, di marketing e scientifiche attinenti
il settore della pasta fresca e degli gnocchi.
- QUOTA DI MERCATO PASTA FRESCA IN ITALIA: 85%.
- QUOTA DI MERCATO PASTA FRESCA IN EUROPA: 60%.
- QUOTA DI MERCATO GNOCCHI IN ITALIA: 80%.
- QUOTA DI MERCATO GNOCCHI IN EUROPA: 65%.
- CARATTERISTICHE DEGLI ASSOCIATI: grandi, medi e piccoli produttori con finalità
di marketing rivolte principalmente alla GD ed all’export.
- INIZIATIVE: convegni ad invito su pasta fresca e gnocchi. L’evento principale
è il “Convegno europeo sulla pasta fresca” giunto alla terza edizione.
- A.P.P.F. in sinergia con U.N.I.P.I. è associata, quale rappresentante nazionale,
ad E.C.F.F. (European Chilled Food Federation), associazione che annovera
le più importanti associazioni europee del settore (C.F.A., SynaFap, ecc.).
- PRESIDENTE: cav. Giovanni Rana.
- SOCI FONDATORI: Giovanni Rana, Giovanni Voltan, Franco Zanasi, Carlo Rossi.
- SEGRETARIO: Justo Bonetto.
A.P.P.F. Associazione Produttori Pasta Fresca e Gnocchi
via dei Borromeo, 16 - 35137 Padova - Italy - Tel. +39 049 8760941 - Fax +39 049 660125
www.appf.it - [email protected]
felicetti finalist at the
"food oscars"
Best product in the category of pasta, rice or cereal-derived products with its "Spaghettone Matt Monograno"
and best organic/biological product with its "Rigatoni Kamut Monograno". Two nominations that Pastificio
Felicetti came away with at the Sofi Award Competition of the Fancy Food Show of New York organized by
the Specialty Food Association, a non-profit organization set up to promote the specialty foods industry and
exchanges between entrepreneurs and importers in the food sector. The event, also known as the "Food
Oscars", saw the Trentino-based pasta producer stand out among over 2000 competitors. The jury was
made up of specialists in the gourmet sector. The products that earned the nomination, said the company,
which is based in Predazzo (Trento), combine outstanding raw materials like durum wheat semolina, Khorasan
wheat and emmer with the pure air and water of the Val di Fiemme. The honour rewards Felicetti's plans for
looking increasingly to foreign markets. After South Africa and the United States, the pasta-maker is now
working in China and Russia. In China especially the company may be able to achieve "15-20% of sales" by
2020, said Riccardo Felicetti.
win a movie with barilla
Buy three packs of Barilla pasta and win. It's a sure thing. All that's needed is to go to one of the stores
participating in the initiative (the list is found on barilla.it) and buy three pasta products of one's own choosing. A
code will be received at the checkout that makes it possible to rent a film on the Chili TV platform free of charge.
Entering the code on the site lets you choose a film among the 200 listed. The same code also gives access to
the Instant Win phase of the "A Pasta Spectacle" competition, where 330 year-long supplies of pasta are up for
grabs. Each yearly supply is made up of a hundred assorted packages of pasta. The contest continues through
December 31st.
carotenoids
for nutritious, safe and
sustainable eggs
by DSM Nutritional Products
It is a challenge for the egg industry to deliver consistently colored
yolks, so all the factors that affect the ingestion and deposition of
carotenoids in the yolk must be closely controlled
Eggs are a staple food in many different cultures and countries around the world. A thousand billion eggs are consumed worldwide every year, and global egg production has been steadily rising for over a decade, from just over 50
million tonnes p.a. in 2001 to over 65 million tonnes p.a. in 2011. In Italy only, in the same year, over 12 billion eggs
were produced, with an export rate of around 60%1.
Consumers want their egg yolks to be homogeneously pigmented, but countries across Europe express different
preferences regarding yolk color. In Italy for instance, almost like in Germany and Spain, bright, orange-red yolks
tend to be more popular among consumers.
Efficient carotenoids, such as Carophyll® from DSM, help producers to meet consumer demand, delivering vibrant
and consistent color to egg yolks.
Carotenoids for hen feed
It is a challenge for the egg industry to deliver consistently colored yolks, so all the factors that affect the ingestion
and deposition of carotenoids in the yolk must be closely controlled.
There are two groups of carotenoids for hen feed. The first group -the so-called extracted carotenoids – is produced
by using chemicals (alcohols) to extract carotenoid molecules from natural sources; these extracted carotenoid molecules are then stabilized with sodium hydroxide (NaOH). The second is created by manufacturing nature-identical
carotenoid molecules. Canthaxanthin and apo-ester from Carophyll® are nature.identical carotenoids, and their
chemical structures and properties are indistinguishable from carotenoids found in plants or animals.
Delivering nutrition
Eggs are an ideal delivery system for life-giving nutrition, as they contain a range of important nutrients: proteins,
lipids, vitamins, and minerals. The presence of carotenoids in egg yolks protects some of the nutrients in the yolk
and delivers additional health benefits to the consumer. Carotenoids are antioxidants that help detoxify free radicals
-activated oxygen compounds that attack cells in humans. Research show that canthaxanthin delivers a higher rate
of deposition than the nature-extract equivalent. By stabilizing the egg yolk and protecting it against oxidation, canthaxanthin offers a better protection of carotenoids in the egg yolk, and so ensures that a higher level of carotenoids
is retained in the egg yolk.
Research shows that increased canthaxanthin concentration in egg yolks is associated with increased resistance
to oxidative stress. Experiments have proven that supplementing a breeder’s diet with Carophyll® Red significantly
increases the anti-oxidative status of the egg yolk and of the newly hatched chicks. As a result, the hatching rate of
chicken eggs is significantly increased (Rosa et al, 2012, Surai, 2012, Zhang et al, 2011).
Among yellow carotenoids instead, apo-ester is widely recognized as the most deposited carotenoid in egg-yolk,
with a transfer efficiency of about 55 per cent. High concentrations of apo-ester in feed are necessary to fulfill color
requirements of certain applications, including pasta.
The safety of carotenoids in food and feed
Carotenoids are classified as feed additives in the European Union. Feed additives are strictly regulated in order to
guarantee food safety. Carotenoids were listed as feed additives for the first time in the 1970s. In 2003, the European Commission (EC) and the European Food Safety Authority (EFSA) initiated a process to re-assess all feed
additives. EFSA has already published several opinions on the subject.
Early in 2014, the safety for consumers and the efficacy of canthaxanthin for poultry was confirmed2. The consequences of dioxins entering the food chain and reaching the consumer can be catastrophic, as experienced in
Belgium in 1999. Since then, feed and food operators have been more aware of the risks of dioxin contamination
and of the importance of increasing their own control. “Extracted from Nature” does not automatically mean “safe”,
and the proclivity to favor a state of ignorance on these matters is no longer sustainable.
As a consequence, certain leading retailers have looked into the subject more closely. In 2010, for example, France’s largest supermarket chain – which accounts for 25% of all retail egg sales in the country – decided to allow
nature-identical carotenoids in their eggs. In 2012, the leading supermarket chain in Belgium, which commands a
23% market share, did the same.
Denmark and Norway are also good examples of this revolution. In 2012, taking into account the safety, sustainability and efficiency of nature-identical carotenoids, the entire egg industry in these two countries decided to revoke a
ban on nature-identical carotenoids that had been in place for more than 20 years. Times are changing.
The contribution of nature-identical carotenoids to sustainability
Sustainability is a business driver for DSM. Sustainability means caring for People, Planet and Profit, for customers,
associates and employees. One of today’s greatest challenges is to ensure prosperity without destroying the natural
foundations upon which life depends. By manufacturing vitamins and carotenoids identical to those found in nature,
DSM protects the planet’s resources. For example, if global requirements for vitamin C had to come from oranges
alone, 30% of the earth’s surface would have to be covered with orange groves. And this figure relates to just one
vitamin.
DSM was the first company to synthesize carotenoids on a commercial scale, starting with the production of ßcarotene in 1954. Today, DSM Nutritional Products manufactures carotenoids for use in animal and human nutrition
and health. Carotenoids produced by DSM are nature-identical. This means that their chemical structures and
properties are indistinguishable from the carotenoids that occur naturally in plants or animals.
DSM’s facilities for the production of carotenoids for feed are located in the EU and are subject to strict regulations,
benefiting from the highest standards of quality, safety and traceability.
Contrary to popular belief, extracted carotenoids are not more sustainable than nature-identical carotenoids. Global
warming is linked to the emissions of greenhouse gases such as CO2, CH4 and N2O. Acidification can be expressed
as sulfur dioxin equivalents. Data are now available about the environmental impact of nature.identical carotenoids
which take into consideration the environmental cost of producing the same level of color in 100,000 eggs.
The use of nature-identical yellow carotenoids reduces energy consumption by 66%, CO2 emissions by 91%, and
SO2 equivalents by 98%, while the associated land use is zero. The use of nature-identical red carotenoids reduces energy consumption by 80%, CO2 emissions by 77%, and SO2 equivalents by 96%; the associated land use
is likewise zero. These are the main eco benefits of using nature-identical carotenoids as published by Saling et al
(2006).
Endnotes
1) http://www.unaitalia.com/it-it/ilmercato/datiannuali.aspx
2) http://www.efsa.europa.eu/en/efsajournal/pub/3527.htm
References
Aureli, R. et al., 2013. Dixièmes Journées de la Recherche Avicole et Palmipèdes à Foie Gras, La Rochelle, du 26 au
28 mars 2013.
Fru F. et al., 2007. XII European Symposium on the Quality of Eggs and Egg Products, Prague 2007 Gadient M. et
al., 2010. XIIIth European Poultry Conference, August 2010, Tours.
Hernandez JM. et al., 2009. World Poultry 25(5).
Huyghebaert, G., 2008. 23rd World's Poultry Congress in Brisbane, Australia.
Nys, Y., 1999. European Symposium on the quality of eggs and egg products, Bologna, Italy Rosa et al., 2012.
Poultry Science 91:660–666.
Saling P. et al 2006. Journal of Sustainable Agriculture vol 29(1) Sirri F. et al., 2007. J. Appl. Poult. Res. 16, 429–437.
Surai P., 2012. Part 1. World's Poultry Science Journal, 68:465-476. Part 2. World's Poultry Science Journal,
68:717-726.
Zhang et al, 2011. Poultry Science 90 :1516–1522.
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cfd simulation
and thermo-fluid dynamic
modeling for the process
of pasta pasteurisation
by Matteo Folezzani, Giuseppe Vignali
Dipartimento di Ingegneria industriale, Università di Parma (Italy)
A fluid dynamics simulation model for analysing and predicting the
pasteurisation process for two types of fresh pasta
Introduction
The pasteurisation process is one of the most critical stages in the industrial processing of fresh pasta
because it has to guarantee a healthy and safe product. Traditional pasteurisation of fresh pasta uses
heat treatment in order to achieve a level of commercial sterility in the product. The aim is to reduce
all vegetative forms of non-sporulating pathogenic micro-organisms. The time and temperature of the
treatment are established based on the elimination of most vegetative forms resistant to heat, such as
Enterobacteriaceae and Bacillus Cereus (Giannuzzi, 1998a and 1998b).
In this paper we take a look at two specific types of pasta, namely meat-filled ravioli and orecchiette
(which have no filling). The storage temperature of these products throughout the food chain is kept at
4 °C ± 2 °C. However, the presence of microorganisms in the product is inevitable: all the technological
operations carried out are only able to reduce the number of micro-organisms but, overall, it remains
impossible to eliminate them completely. Therefore, to provide consumers with an acceptable level of
Table 1. Maximum level of CFU for the production of durum wheat and fresh egg pasta (source: International standard EN ISO 11290-2, ISTISAN 89/9 Report)
MICRO-ORGANISM
LIMIT
REFERENCE
Total microbial load
Max 10 CFU/g
ISTISAN 89/9 Rep.
Staphylococcus aureus
Max 5x10 CFU/g
ISTISAN 89/9 Rep.
Clostridium perfringens
Max 10 CFU/g
ISTISAN 89/9 Rep.
Salmonella
Absent
ISTISAN 89/9 Rep.
Listeria monocytogenes
Max 100 CFU/g
EN ISO 11290-2
Bacillus cereus
Max 104 CFU/g
ISTISAN 89/9 Rep.
6
2
3
Table 2. Maximum level of contamination for flour used in the production of fresh pasta
TBL
Max 40,000 CFU/g
Yields
Max 500 CFU/g
Molds
Max 500 CFU/g
Salmonella
Absent
Staphylococcus
Max 100 CFU/g
Enterobacteria
Max 100 CFU/g
Faecal coliform
Max 100 CFU/g
Bacillus Cereus
Absent
Customized machines and lines
for special products
http://www.youtube.com/user/TheFoodTech
http://www.youtube.com/user/TheFoodTech
Tel: 0039 049 9303590
[email protected]
safety, international standard EN ISO 11290-2 and a specific ISTISAN 89/9 report define the maximum
allowable level of contamination expressed in CFU (Colony-Forming Unit) for durum wheat, pasta and
fresh egg pasta at the end of the entire production process (Table 1).
In order to identify the correct pasteurisation values (P-values) (Tucker et al., 2002), it is also important to know
the quality of the ingredients. In fact, the microbiological quality of fresh pasta depends not only on the hygiene
of the workers and the environment in which it is produced and stored, but above all on the ingredients used
and the production technologies and processes. Table 2 shows the maximum level of contamination allowed for
the flour used in the production of fresh pasta (Pagani, 2007)
Fresh pasta is pasteurised to prevent the presence of pathogenic micro-organisms and reduce the saprophytic
microflora to acceptable limits and, therefore, ensure a longer shelf life.
Fresh pasta is particularly sensitive to heat transfer and consequently the behaviour of each product must
be studied to avoid deterioration in sensorial quality while still achieving acceptable pasteurisation values. In
industrial processes, pasteurisation treatment is carried out by putting the unpackaged finished product onto
a conveyor belt which transits through a steam tunnel operating at a pressure of approximately 1 atm. Typical
processing times tend to be around a few minutes and depend on the type of product and its initial temperature.
In the case of filled fresh pasta, the filling contains a large amount of water and when the temperature increases
during the heat treatment, partial evaporation occurs. The resulting water vapour remains trapped inside
the product and generates a particular method of cooking which can give the end product its typical taste.
However, in critical situations, the steam produced inside the product can generate water pressure which
exceeds the external pressure. In these conditions the external dough is subjected to a pressure gradient
which can deform it and, in critical conditions cause it to rupture. In this regard, thicker dough could be used to
prevent this undesirable effect, but this solution is never adopted as a thicker dough covers up the taste of the
filling. Thin but resistant dough is needed to obtain a good quality product (De Cindio et al., 2001).
Based on these premises, several studies have tried to optimize the fresh pasta pasteurising process.
Traditional approaches make use of experimental testing, varying the main process parameters such as
pressure, temperature and time (Alamprese et al, 2005, 2008, Rizzo et al, 2010). In recent decades, to reduce
the costs for carrying out experiments, increasingly more research activities have been carried out using
simulation tools.
In particular, fluid dynamics simulation (CFD = Computational Fluid Dynamics) appears to be one of the most
commonly used tools for modelling the heat transfer process in food products (Zou et al, 2006a, b; Bottani et al,
2007).
In this work, thanks to the support of a numerical solver (ANSYS CFX, version 14.0), fluid dynamics simulations
were performed to evaluate the temperatures reached inside the fresh pasta depending on time. Afterwards,
the temperature values obtained were compared with those obtained from experimental testing in order to make
a final evaluation of the pasteurisation value (P-value) reached and to validate the simulated model.
1. Materials and methods
1.1. Materials
In order to perform the fluid dynamics simulations two main elements were considered: the water vapour at
about 371 K and the end product. With regards the first, the properties are known and can easily be retrieved
from the software’s library. Whereas for the food products, it was necessary to calculate or determine from
literature, the relative thermal properties.
In particular, density, thermal conductivity and specific heat are the parameters obtained for each product taken
into consideration.
1.1.1. Ravioli
This type of filled fresh pasta has a high moisture content (at least 24%) and water activity (aw between 0.92
and 0.97); therefore it can be considered a perishable product. The main ingredients of fresh pasta are: semolina
(durum wheat flour), water, eggs and fillings (e.g. meat, cheese, spinach or herbs). A brief description of the
recipe for this product is shown in Table 3. The nutritional values show that 100 g of the end product provide
290 kcal, resulting from 34.5 g carbohydrates, 14.8 g protein and 10.4 g fat.
With regards the average density of the ravioli, this value was provided by the manufacturing company (ρ =
456.36 kg/m3) whereas thermal conductivity and heat capacity values were derived from available literature.
Table 3. Recipe for ravioli with meat filling (for 1 kg of end product)
Fresh pasta
350 g
Meat filling
150 g
Ham
30 g
Mortadella
30 g
Tomato sauce
360 g
Grated parmesan cheese
40 g
Egg
1
Nutmeg
10 g
Salt
30 g
For thermal conductivity kd, the following equation was used (Saravacos & Maroulis, 2001):
where x is the percentage of water in the pasta, λi, λ0, Ei, E0 sare the parameters for describing the properties
of the ingredients used (Table 4) and finally T and Tref are respectively the temperature of the pasta and the
reference temperature set at 60 °C (Saravacos & Maroulis, 2001).
For simplicity, this model was used to obtain a mean value of kd sfor the product. By setting a mean temperature
for the pasta of 349 K and a mean relative humidity value of 24% in Eq. 1, the following kd value is obtained:
In the same way, specific heat Cp was determined as a weighted average of the specific heat of the main
components Ci i such as water, starch, gluten and fat (Andrieu et al., 1989):
wherw Cp,solids is made up of:
Table 4. Parameters for calculating the thermal conductivity of pasta (Saravacos & Maroulis, 2001)
λi [W m-1K-1]
λ0 [W m-1K-1]
Ei [kJ mol-1]
E0 [kJ mol-1]
0.8
0.273
2.7
0
For the calculation, the following parameters were established:
The composition of the pasta was obtained from the data provided by a fresh pasta manufacturing company. In
particular the following percentage values were recommended: 36.09% water, 40.70% starch, 13.53% gluten
and 9.68% fat. The overall Cp obtained is equal to:
To describe ravioli, the aforecited values for ρ, kd and Cp were all implemented in the software’s database and
used in the relative simulations.
1.1.2. Orecchiette
Orecchiette is a traditional type of pasta from the southern regions of Italy, such as Apulia and Basilicata. They
are circular in shape with a diameter of about 20 mm. The thickness is not uniform because the centre of the
dome is thinner than around the edges. The surface is rough and the dough is made from durum wheat flour,
water and salt. The density of the product, measured using an electronic weighing scale (Kern, 440-45N),
equals 1243 kg/m3.
For thermal conductivity, the same equation was used as for the ravioli (Saravacos & Maroulis, 2001). With a
product temperature of 319K and a moisture content of 37% the following kd value was obtained:
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The specific heat Cp f the orecchiette was obtained from scientific literature on the theory of Baird and Reed
(1989). The following equation was adopted for the calculation:
with x=37%.
The value Cp The value Cp obtained for the orecchiette is 2454 J/kg°C.
1.2. The pasteuriser
The pasteuriser used in this study (Figure 1) is installed on the fresh pasta production line (machine supplied
by Storci S.p.A., Collecchio, Parma, Italy). Its operating temperature is quite high (370-371 K) in order to
achieve optimal heat treatment, as reported by Zardetto et al. (2003). In fact these authors identify the optimal
pasteurisation temperature for filled fresh pasta as being between 368 and 372K. The structure of this machine
allows for easy cleaning and good thermal insulation, while trying to minimize the risk of products sticking
together during the process.
The total length and width of the pasteuriser taken into consideration are respectively 2,400 and 800 mm.
The steam is injected into the pasteuriser through 4 nozzles positioned on 12 conduits connected to a single
manifold. Six of these conduits are located above the conveyor belt whereas the other six are installed under it
(Figure 1).
Figure 1. Geometry of the pasteuriser (Storci S.p.a.)
1.3. The mathematic model
1.3.1. Simulation setting: geometria e mesh
Given the rather complex geometry and large dimensions of the pasteuriser, a smaller version was modelled,
the length of which is 1/3 of the original pasteuriser. The original width of the pasteurizer was kept, however, in
order to preserve the slope of the ceiling (Figure 2). In fact the ceiling is designed specifically to ensure that any
condensed water vapour does not fall directly onto the product below. The condensate thus flows down the
walls and collects at the bottom of the pasteuriser.
The portion of the geometry analyzed consists of 16 water vapour inlet nozzles, distributed along 4 orthogonal
channels to the direction of product transit, as shown in Figure 2.
In the real industrial process the pasteuriser can hold 4 to 5 ravioli per 100 cm2 of the conveyor belt.
Determining the useable area of the conveyor as 3375 cm2 it is possible to determine the load inside the
pasteuriser. In this case the geometry analyzed can hold up to 126 ravioli. The size of the ravioli used in the
simulations complies with those used in the experimental testing phase. However, in the fluid dynamics
simulation two adjacent rows of product, each containing 4 ravioli and positioned at the centre of the chamber
were considered.
The mesh created for this type of geometry is tetrahedral, with a gradient set correctly to comply with the
Courant number, the importance of which for the transient flow is well known (Löhner, 1987). For a onedimensional mesh, the Courant number is defined as:
Figure 2. Geometry used for the CFD simulation. (a) Ravioli and (b) orecchiette
where u the fluid velocity, Δt is the timestep and Δx is the size of the mesh. The flow rate, and consequently the
velocity of the steam, was defined according to the load of pasta fed into the pasteuriser.
The geometry and mesh of the orecchiette was set using the same criteria as for the ravioli. In this case, 315
orecchiette are located on the same area of the pasteuriser (15 rows of 21 orecchiette in 3375 cm2). Also for
this geometry the mesh created is tetrahedral, with a gradient set correctly to comply with the Courant number
resulting for this product.
Figure 3. External mesh of the surface of the ravioli (a) and orecchiette (b)
Figure 4. Internal mesh of the volume of the ravioli (a) and orecchiette (b)
1.3.2. Simulation setting: the physical model and the boundary conditions
For the geometry described above, the ANSYS CFX software was implemented to solve the equations of
continuity, momentum and energy, as well as the boundary conditions associated with them. The generalized
equations thus solved are:
Continuity equation:
Moment of momentum equation:
In this work, two domains were created: a fluid domain (steam) and a second solid domain (fresh pasta). For
the energy equation relating to the fluid domain, the pasteurisation process for fresh pasta was modelled using a
"Total Energy" approach, i.e.:
where htot is the total enthalpy, which may be expressed as a function of the static enthalpy, h (T, p) i.e.:
For the energy equation relating to the solid domain, CFX makes it possible to create zones where the
equations relating to heat transfer are solved without considering the flow. In solid domains, the equation for
the conservation of energy linked to heat transfer is due to solid movement, conduction and volumetric heat
sources:
where h, ρ and λ are respectively the enthalpy, density and thermal conductivity of the solid material. Us
corresponds to the speed of movement (equal to 0 in this case).
The boundary conditions described above relate to 16 steam inlet nozzles and 1 output section at product
outfeed from the pasteuriser; in particular, in these conditions, a uniform velocity which is orthogonal to the
infeed section was set while, with regards the output section, a relative pressure equal to atmospheric pressure
was set.
2. Results of the CFD simulation
The fluid dynamics simulations were performed for each product in time-dependent conditions in order to be
able to evaluate the pasteurisation temperature trend inside the product. Each type of pasta analysed was
simulated in contact with the water vapour at 371 K inside the chamber.
Afterwards, the simulations were analysed graphically at different time intervals of the pasteurisation process,
while maintaining the same timestep (0.1 s). The time intervals taken into consideration went from 30 to 150
seconds for ravioli, whereas for the orecchiette the time intervals ranged from 15 to 45 seconds as this product
needs less time to be pasteurised.
2.1. CFD simulation - Ravioli
From the simulations performed, it was observed that, as expected, the product heats up over time. The
following images show the evolution over time of the pasteurisation process for ravioli (Figure 5).
At the end of the simulation, 8 points were created, located in the centre of the ravioli, and the pasteurisation
temperature trend was analysed in each of these points during the simulation time (Figure 6). As can be seen
Figure 5. Distribution of temperature in ravioli at 30 (a), 60 (b), 120 (c) and 150 seconds (d)
Many shapes to tell it.
Only one association
to represent it.
11
12.000
1.000.000
ADHERING
COUNTRIES
EMPLOYEES
TONS OF PASTA
PRODUCED
4.515.000
OVER 30%
TONS OF EXPORTED
PRODUCT
OF THE WORLDWIDE
PASTA PRODUCTION
Since 1960 UN.A.F.P.A represents the Union of Organisations
Manufacturers of Pasta products of the European Union. It grants
representation and protection of the interests of European Pasta
industries. It promotes the continuous improvement of the quality
of European pasta, disseminating worldwide, directly or indirectly,
the value of pasta, as basic, essential, fundamental nutritious food
product for a correct diet. It liaises with European institutions and
World Trade Organizations that could affect, directly or indirectly,
whether through decisions or consultations, European pasta
producers.
UN.A.F.P.A.
Union des Associations de Fabricants de Pâtes Alimentaires de. l’U.E
Union of Organizations of Manufactures of Pasta Products of the E.U.
For further information:
Secretariat c/o AIDEPI | Viale del Poggio Fiorito, 61 | 00144 Rome ITALY | Tel: +39 (06) 8091071 | Fax: +39 (06) 8073186 |
Email: [email protected] | www.pasta-unafpa.org
Figure 6. Pasteurisation curve inside ravioli during the pasteurisation process
in the figure, there are different simulated values depending on the position of the ravioli inside the chamber. A
similar variability was found in products even after experimental testing; therefore, it was decided to use the
temperature trend of a specific raviolo in order to be able to compare it with subsequent experimental tests and
validate the simulation.
Table 5. Percentage of volume with temperature greater than/equal to the Temperature reference
value (at t = 30, 60, 120 and 150 seconds)
Treference
t = 30s
t = 60s
t = 120s
t = 150s
K
°C
288
15
100.00
% volume with temperature greater than/equal to the Tref value
100.00
100.00
100.00
298
25
96.88
100.00
100.00
100.00
308
35
92.62
99.95
100.00
100.00
318
45
86.44
98.03
100.00
100.00
328
55
74.30
93.24
100.00
100.00
338
65
50.27
84.30
99.83
100.00
348
75
18.69
60.51
95.93
99.36
Thanks to effect of subsequent processing using Microsoft Excel software, for each time interval (30, 60, 120
and 150 s) the percentage of the volume of the product, the temperature of which is equal to or greater than
a specific reference value, was determined. In this study 228, 298, 308, 318, 328, 338 and 348 K were taken
as reference values; when this percentage reaches 100%, it means that the entire volume of the product is at a
temperature greater than or equal to the given reference temperature.
With this analysis, it was possible to know and monitor the temperature trend in the whole volume of the
product taken into consideration.
2.2. CFD simulation - Orecchiette
With regards orecchiette, this product was simulated considering a pasteurisation time of 45s, a time
considerably lower than for ravioli. This is due to the consistency of the product, the fact that it has no filling and
the higher temperature at which the product enters the pasteurisation chamber. In fact orecchiette undergo a
preheating treatment and enter the chamber at a temperature of around 28 °C.
To illustrate the results obtained more clearly, some planes, contours, points and graphs were created. Planes
provide greater understanding of the distribution of temperatures inside the chamber (Figure 7) and the
Figure 7. Temperature inside the chamber
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Figure 8. Temperature simulated on the external surfaces of the orecchiette and identification of the
10 points analyzed
Figure 9. Pasteurisation curve inside orecchiette during the pasteurization process
velocity of the flow of steam. More details on the flow of steam can be derived from Figure 8, which shows
the temperatures reached on the external surface of the product. Looking at Figure 8, it can also be seen that
10 points in the vicinity of some orecchiette domes were chosen, also in this case, to allow for temperature
monitoring. The resulting data was used to create a graph that describes the time-temperature trend of the
product during pasteurisation (Figure 9).
Also in this case, by means of data processing using Microsoft Excel, for each time interval (15, 30 and 45 s) the
percentage of the volume of the product in which the temperature is equal to or greater than a specific reference
value was calculated. For this product the reference temperatures were 288, 298, 308, 318, 328, 338, 348,
358 and 368 K.
As can be seen in Table 6, the temperature increases very quickly and, after 45 s, a little less than 50% of the
volume of product has reached a temperature equal to or higher than 85 °C.
Table 6. Percentage of volume with temperature greater than or equal to the Temperature reference
value (at t = 15, 30 and 45 seconds)
Treference
t = 15s
t = 30s
t = 45s
K
°C
% volume with T higher or equal to Tref
288
15
100.00
100.00
100.00
298
25
100.00
100.00
100.00
308
35
100.00
100.00
100.00
318
45
100.00
100.00
100.00
328
55
100.00
100.00
100.00
338
65
100.00
100.00
100.00
348
75
100.00
100.00
100.00
358
85
38.32
100.00
100.00
368
95
0.00
27.00
100.00
3. Validation of the model implemented
3.1. Experimental testing and validation
Experimental tests were performed to evaluate the accuracy and sensitivity of the results provided by
the simulations described above. Tests were conducted in the same conditions implemented in the
software and corresponding to the real industrial situation. During the simulation, as stated, only 1/3 of the
pasteuriser was considered and 8 ravioli and 42 orecchiette arranged in two rows were analysed. Furthermore,
the products were kept in the same position on the turned off conveyor.
Table 7. Experimental data recorded for ravioli during the pasteurisation process
t [s]
TEST 1 [K]
TEST 2 [K]
TEST 3 [K]
MEAN TEST [K]
RMSE
0
280.15
279.35
279.65
279.72
0.3300
30
294.85
293.15
293.15
293.72
0.8014
60
320.25
314.95
311.15
315.45
2.7825
90
336.15
332.15
326.95
331.75
3.7665
120
347.25
345.65
340.15
344.35
2.7183
150
355.25
356.65
350.65
354.18
2.5630
3.1.1. Experimental tests on ravioli
During the experimental tests, all of the pasteuriser was used and, therefore, 24 test ravioli were loaded onto
the conveyor belt to reflect the same layout as used in the simulation. Furthermore the ravioli were placed in the
same position as analyzed in the simulation.
A special temperature probe was inserted into one of the products, in order to record the time-temperature
trend. Three series of experimental tests were performed and the mean temperature value at the beginning of
the experiment (t = 0 s) and for each of the four time intervals analysed during the simulation (i.e., t = 30, 60,
120, 150 s) were taken into consideration and recorded in table 7.
Figure 10. Mean distribution of the temperature inside the ravioli analysed for each test carried out
Table 8. Comparison between experimental data and simulated numerical data
Time [s]
Mean temperature
(experimental
datum) [K]
Simulated
temperature
[K]
Variation [K]
Variation [%]
0
279.72
279.15
0.57
0.6557
30
293.72
292.33
1.38
2.5151
60
314.68
314.84
-0.16
2.9072
90
331.75
332.99
-1.24
3.7676
120
343.98
345.25
-1.27
2.7588
150
354.18
352.32
1.86
3.1692
-0.03
2.9522
MEAN Variation
As illustrated for the simulation phase, a graph of the experimental tests carried out is provided below. Figure 10
shows the mean temperature trend inside a selected raviolo obtained in the 3 experimental tests.
A slight deviation between the experimental tests and the simulation results was observed at the beginning and
at the end of the pasteurisation process, probably due to the deviation between the experimental tests as well as
to the fact that the real and industrial scenario may be sensitive to additional variables which cannot be included
in the simulation. Furthermore, each individual product is different from the next if one considers, for example, the
consistency of the filling, the shape of the ravioli, the empty spaces inside them and many other aspects.
Figure 11. Comparison between the experimental testing and CFD numerical analysis curves for
ravioli pasteurisation
A mean value was determined from the experimental tests carried out, in order to obtain a single curve and
compare the latter with the time-temperature trend obtained in the simulation phase. Table 8 shows the mean
values of the experimental tests and compares them with the results provided by the software. The following
values refer to those measured and calculated at the centre of the product.
Figure 11 shows the trends obtained from the simulation and from the experimental test results. From this
figure, one immediately notes that, in general, there is a good correlation between the simulated results and the
experimental data. As previously reported, however, the pasteurisation temperature of the industrial process is
not always constant; in fact, over the course of the experimental tests, a number of temperature variations were
recorded.
3.1.2. Experimental tests on orecchiette
During experimental tests, all of the pasteuriser was used and therefore 126 test orecchiette were loaded onto
the conveyor belt to reflect the same layout as used in the simulation. As with the ravioli, the orecchiette were
also placed in the same position as for the simulation.
Table 9. Experimental data recorded for orecchiette during the pasteurisation process
Time [s]
TEST 1 [K]
TEST 2 [K]
TEST 3 [K]
TEST 4 [K]
MEAN TEST [K]
RMSE
0
300.25
299.35
299.25
300.55
299.85
0.5612
3
311.95
310.75
313.05
311.85
311.90
0.8139
6
318.65
320.65
324.45
318.45
320.55
2.4104
9
338.55
341.95
344.15
336.85
340.38
2.8499
12
344.55
347.15
353.15
343.35
347.05
3.7802
15
351.95
354.85
359.35
350.65
354.20
3.3395
18
360.75
361.15
363.55
358.85
361.08
1.6724
21
368.65
365.55
365.45
367.15
366.70
1.3124
24
370.75
366.85
368.45
370.25
369.08
1.5433
27
371.15
367.25
370.15
370.85
369.85
1.5443
30
371.25
368.55
370.75
371.15
370.43
1.0986
33
371.35
368.95
371.15
371.25
370.68
0.9984
36
371.45
369.15
371.35
371.35
370.83
0.9679
39
371.45
369.85
371.45
371.45
371.05
0.6928
42
371.55
370.75
371.55
371.55
371.35
0.3464
45
371.55
370.55
371.55
371.55
371.40
0.2598
Figure 12. Comparison between the experimental testing and CFD numerical analysis curves for
orecchiette pasteurisation
A special temperature probe was inserted into the dome part of the product, in order to record the timetemperature trend. Four series of experimental tests were performed and the mean temperature value at the
beginning of the experiment (t = 0 s) and for each of the four time intervals analysed during the simulation (i.e., t
= 15, 30 and 45 s) were taken into consideration and recorded in table 9.
The RMSE value shows how the variability of the experimental measurements is higher in the first 20 s of the
process, whereas for the following seconds, the product temperature becomes more stable and tends to reach
the temperature of the chamber. The variability of the results in the first seconds of the tests on orecchiette is
justified in that the product, compared to ravioli, is thinner and consequently there is an increase in the likelihood
of error as it is difficult to correctly position the temperature probe in the product.
The mean temperature values recorded in the experimental tests were compared with the data provided by the
numerical analysis to evaluate the accuracy and reliability of the physical model adopted (Figure 12). The RMSE
values are recorded in order to identify the model’s capacity to predict the experimental values (Table 10).Due to
the difficulties in inserting the probe, the RMSE values highlight how the simulation does not accurately reflect
the experimental results obtained for the first seconds of the pasteurisation process (from 0 to 15 seconds)
whereas, for higher times, the low RMSE value indicates good approximation between the simulated data and
the experimental results.
3.2. Determining the P-Value
After comparing and validating the simulated and experimental results, the P-value achieved by each product
during the process was defined. In this sense, we started from the following input data for each product: the
initial temperature (maintained constant in all the simulations); the temperature at the centre of the product, the
base temperature and the mean product temperature at different time intervals.
As reported by many authors (Tucker et al, 2002; Silva and Gibbs, 2012), the pasteurisation value (P-value),
expressed in minutes, is the time necessary to obtain definite microbial decimal reductions for a given product at
a given temperature. It can be expressed as:
P-value = n ∙ D
where:
n = number of decimal reductions
D = decimal reduction time
Furthermore, the following definitions are derived:
D(Z+T) = D(T)/10
Z = (T2 – T1)/(logD1 – logD2)
After:
P-value343.15 = (10exp(T-T343.15)/Z)/60
On the basis of this theory, and the use of Bacillus Cereus and Enterobacteriaceae as target micro-organisms
(Z = 10 °C) (Lopez et al, 1998; Giannuzzi, 1998, Toledo, 1991), it was possible to calculate the P-value for both
ravioli and orecchiette. Starting from the simulated data, and setting 70 °C as the reference temperature for
pasteurisation (Zardetto et al., 2003), the following results are obtained:
Simulated P-valueravioli= 2.95 min
Simulated P-valueorecchiette= 158.69 min
Experimental P-valueravioli= 2.83 min
Experimental P-valueorecchiette= 160.30 min
By comparing the simulated results with the experimental ones, the latter show higher values of the P-value
parameter due to the high temperature reached during the last phase of the pasteurisation process.
Furthermore, as can be seen from the simulated results, the orecchiette reach a higher P-value after only 45
seconds compared to the centre of the ravioli (150 seconds) due to the higher temperature reached by the
orecchiette at the end of simulation.
Some guidelines for the optimization of processes can be made based on the P-value for the product taken
into consideration. This means that the pasteurisation process may be set correctly to obtain a defined P-value
depending on the amount of product loaded onto the conveyor. In particular, it could be suggested to prolong
the pasteurisation process of ravioli, and reduce the pasteurisation time for orecchiette.
If these corrections are implemented in the industrial process, the simulation model developed will help predict
the behaviour of products and the time-temperature trend of the new pasteurisation process.
4. Conclusions
his work analysed a pasteurisation process for two types of fresh pasta, by means of fluid dynamics simulation.
In particular, meat-filled ravioli and orecchiette (a fresh pasta with no filling) were taken into consideration.
A simulation model was built with the ANSYS CFX software, version 14.5, to reproduce the pasteurisation
process for these products. The simulations were performed in a transient state to evaluate the timetemperature trend in the centre of the ravioli and on the surface of the orecchiette during the pasteurisation
process. The simulations were carried out in observance of real industrial conditions; the simulation time was
150s for ravioli and 45s for orecchiette. The heat exchange inside the pasteurisation chamber takes place by
means of water vapour at 98 °C.
Afterwards, experimental tests were performed to validate the model of the heat exchange. The results show,
in general, a good correspondence with the real pasteurisation process and a good level of product quality; a
slight underestimation of the surface temperature of the orecchiette was also noted, probably due to the very
thin surface of the product itself, which prevents correct insertion of the temperature probe.
This study brings with it some interesting effects. First of all, the analysis and optimization of a pasteurisation
process by means of experimental tests can be very expensive; thus the creation of a simulation model which
can reproduce this process may represent a useful tool for process optimization. Furthermore, by interpolating
the simulated time-temperature trend it is possible to determine the P-value which is a useful indicator for the
proper design of the pasteurisation tunnel.
Finally, as a further point, the time-temperature trend obtained in this study may also be used in practical cases
to derive additional information on some product quality parameters. In this sense, the results of this study
INTERNATIONAL PASTA ORGANISATION (IPO)
Founded in Barcelona on World Pasta Day 2005
Formally constituted in Rome on World Pasta Day 2006
MISSION
ACTIVITIES
MEMBERSHIP
The IPO is a nonprofit association
dedicated to:
• Organizes research, promotional
and educational programs and
events about pasta, such as World
Pasta Day and World Pasta
Congress.
The International Pasta Organisation now
has 25 members (including two European
Federations, UNAFPA and SEMOULIERS)
representing 18 countries (Argentina,
Belgium, Brazil, Canada, Chile, Colombia,
Costa Rica, France, Guatemala, Iran, Italy,
Mexico, Portugal, Spain, Turkey, United
States, Uruguay and Venezuela).
• Educating consumers, health professionals,
journalists, government officials and
others about the merits and benefits of
pasta, its great taste, its healthfulness and
its simple convenience.
• Increasing consumption of pasta around
the world.
• Collects, organises and distributes nutritional,
statistical and other information about pasta.
• With the support of a Scientific Advisory
Committee, currently formed by a panel of 25
experts from 17 different countries, educates
consumers and others through the media,
conferences, research, publications, workshops,
and other related activities.
WWW.INTERNATIONALPASTA.ORG
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(Associazione delle Industrie
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[email protected] - www.internationalpasta.org
could be combined with those reported by Zardetto et al., (2003), and Cavazza et al., (2012), which respectively
studied the relationship between the temperature of the product and the quantity of furosine and colour index.
Future research will be directed towards this latter point, i.e. monitoring further product quality parameters within
the time-temperature curves.
Acknowledgements
The authors would like to thank Storci S.p.A. (www.storci.com), with headquarters in Via Lemignano 6,
Collecchio, (Parma, Italy), for all their help, courtesy and professionalism in supporting the activities of this
research project.
References
Alamprese, C., Casiraghi, E., Rossi, M. (2008). Structural and cooking properties of fresh egg pasta as a
function of pasteurization treatment intensity. Journal of Food Engineering, 89(1), 1-7.
Alamprese, C., Iametti, S., Rossi, M., Bergonzi, D. (2005). Role of pasteurisation heat treatments on rheological
and protein structural characteristics of fresh egg pasta. European Food Research and Technology, 221(6), 759767.
Andrieu, J., Gonnet, E., Laurent, M., 1989. Thermal conductivity and diffusivity of extruded durum wheat pasta
Lebensm.-Wiss.u.Technol. 22: 6–10.
ANSYS, (2011). CFX-Solver Modeling Guide, Release 14.0. ANSYS, Inc. Southpointe 275 Technology Drive.R
Baird, D.G., Reed, C.M., (1989), Transport properties of food doughs. In: Mercier, C., et al. (Eds.), Extrusion
cooking. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, 205–245.
Bottani, E., Rizzo, R., Vignali, G., (2007). Simulation and analysis of fluid dynamic behaviour of foods during
filling processes. Chemical Product and Process Modeling, 2(3), art.18.
Cavazza, A., Corradini, C., Rinaldi, M., Salvadeo, P., Borromei, C., Massini, R., (2012). Evaluation of Pasta
Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices. Food and Bioprocess
Technology, doi:10.1007/s11947-012-0906-6.
De Cindio, B., Celot, F., Migliori, M., Pollini, C.M., (2001). A simple rheological model to predict filled fresh pasta
failure during heat treatment. Journal of Food Engineering, 48, 7-18.
Giannuzzi L., (1998a). Mathematical modeling of microbial growth in fresh filled pasta stored at different
temperature. Journal of Food Processing and Preservation 22(6), 433–447.
Giannuzzi, L., (1998b). Shelf-life of fresh filled pasta. Hazard analysis and critical control points of the
manufacturing process and household practices. Journal of Food Processing and Preservation, 22(6), 449-461
Löhner, R., (1987). An adaptive finite element scheme for transient problems in CFD. Computer Methods in
Applied Mechanics and Engineering, 61(3), 323-338.
Lopez, C.C., Vannini, L., Lanciotti, R., Guerzoni, M.E., (1998). Microbiological quality of filled pasta in relation to
the nature of heat treatment. Journal of Food Protection, 61(8), 994-999.
Migliori, M., Gabriele, D., de Cindio, B., Pollini, C., (2005). Modelling of high quality pasta drying: mathematical
model and validation. Journal Food of Engineering, 69, 387–397.
Nicolai, B. M., Vanden Broek, P., Schellenkens, M., De Roeck, G., Martens, T., De Baerdemaeker, J., (1995).
Finite element analysis of heat conduction in lasagne during thermal processing. International Journal of Food
Science and Technology, 30, 347–363.
Pagani, A. (2007). Influenza delle materie prime (sfarinati) sulla qualità della pasta fresca. Proceedings of AITA
conference “Il processo di produzione della pasta alimentare fresca”. Parma.
Rizzo, R., Romagnoli, G., Vignali, G.,(2010). Process parameter optimisation in the design of a pasteuriser for
fresh-filled pasta. Food Manufacturing Efficiency, 3(1), 25–33.
Silva, F.V.M., Gibbs, P.A. (2012). Thermal pasteurization requirements for the inactivation of Salmonella in foods.
Food Research International, 45(2), 695-699.
Zardetto, S., Dalla Rosa, M., Di Fresco, S., (2003). Effects of different heat treatments on the furosine content in
fresh filled pasta. Food Research International, 36(9-10), 877-883.
Zou, Q., Opara, L.U., McKibbin, R., (2006a). A CFD modelling system for airflow and heat transfer in ventilated
packaging for fresh foods: I. Initial analysis and development of mathematical models. Journal Food of
Engineering, 77, 1037–1047.
Zou, Q., Opara, L.U., McKibbin, R., (2006b). A CFD modelling system for airflow and heat transfer in ventilated
packaging for fresh foods: II. Computational solution, software development, and model testing. Journal Food of
Engineering, 77, 1048–1058
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commodity price
observatory 3/2014
by Centro studi
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Pastaria
Pastaria’s four-monthly feature on the prices of the main raw materials
used by pasta manufacturers.
A drop, in some cases more moderate, in others more significant, for the main food commodities. With further cuts,
in the summer months, for the food & beverage sector companies, at least in terms of raw material purchasing
costs, starting with cereals, the prices of which continue to show a marked downtrend on international circuits.
Prices and trends of selected food commodities (July 2014)
Fine-ground soft wheat - domestic
Price (€/ton)
Monthly variation
Annual variation
Forecast
194.40
-0.3%
-6.2%

Fine-ground hard wheat - center
Price (€/ton)
Monthly variation
Annual variation
Forecast
301.50
-
2.3%

00 soft wheat flours - paper sack
Price (€/ton)
Monthly variation
Annual variation
Forecast
400.50
-1.7%
-5.8%

High-quality semolina, leg. min.
Price (€/ton)
Monthly variation
Annual variation
Forecast
508.50
5.2%
6.5%

Pork meat for Parma ham 11/14 kg
Price (€/kg)
Monthly variation
Annual variation
Forecast
3.23
0.9%
1.6%
=
Tender beef U2
Price (€/kg)
Monthly variation
Annual variation
Forecast
3.92
-3.2%
3.4%
=
Price (€/100 pcs)
Monthly variation
Annual variation
Forecast
13.00
1.2%
-0.8%
=
Eggs, med.
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Extra virgin olive oil
Price (€/kg)
Monthly variation
Annual variation
Forecast
3.5
7.7%
9.4%
=
Churned butter
Price (€/kg)
Monthly variation
Annual variation
Forecast
2.35
-0.0%
-25.4%

Milk spot
Price (€/1000 kg)
Monthly variation
Annual variation
Forecast
400.00
-2.7%
11.6%

Grana Padano hard cheese, 9+ mos
Price (€/kg)
Monthly variation
Annual variation
Forecast
6.89
-0.1%
2.1%

Index
Price (€/ton)
Monthly
variation
Annual variation
Forecast
IMF Commodity Food Price Index (2005=100)* 175.64
-3.7%
-5.3%

IGC Price Index - Wheat
222.00
-5.9%
-8.3%

IGC Price Index - Maize
204.00
-9.7%
-26.6%

Source: Centro Studi Economici Pastaria elaboration based on various data sources. Grain, flours and semolina:
Granaria, Bologna; Eggs: CCIAA, Forlì; Pork and beef: Commodity Exchange, Mantua; Milk: CCIAA, Lodi; Butter
and Grana Padano: Commodity Market, Milan; OIive oil: CCIAA, Bari.
* IMF Index June 2014
For the time being, high availability on the physical market, with stocks continuing to rise and generous harvests on the whole, has prevented the tension between Russia and Ukraine from getting the upper hand
(even in the most critical moments), reversing the direction of wheat prices. On the contrary, exportations,
also from Kiev, have continued at a decidedly rapid pace without interruptions, maintaining supplies at levels
that have never dropped below final user requirements (mills and pasta factories first and foremost).
The acid test for the situation, which is anything but inflationary, is the IMF commodity food price index, an
indicator that summarises the price trend of food raw materials: in June it fell by 3.7% in a month, and by
over 5% in a year. Also Prometeia, the industrial commodity price index decreased by 1% in thirty days. Specifically for grains, the IGC (International Grains Council), based on benchmark listings, closed the month of
July with a loss of 6% in a month for grains and almost 10% for maize.
Also in terms of short-term prospects, conditions seem to confirm, as a general rule, a situation of relative
calm on the costs front for enterprises in the food sector.
In the pasta sector, however, quite against the run of the market as regards the other commodities of the
cereal sector, there has been a rise in semolina pasta in Italy, generated by the drop in the availability of high
quality grains (particularly as regards protein content), and by a rather poor harvest, quantitatively, in certain
strategic areas, starting from the important production area of Apulia, heavily struck by bad weather during
the harvesting season.
The prices, which, at the A.G.E.R. Commodity Exchange of Bologna, exceeded the resistance threshold of
300 euros per ton for the milling varieties, forced a rise also in the listings for semolina, which increased by a
good 5% in the space of just one month.
Looking ahead, the directions are still on an upward trend on the semolina market, while fundamentals show
a further depreciation in the dairy circuit, in a context of relative calm for meat and eggs, after a phase of
consolidation of pork cuts triggered by a number of health emergencies.
Also important to note is an unexpected forward leap in olive oil prices, limited to Italian products. The high
Spanish supply, raised by an “oversize” production, did not have a calming effect on national price lists
which, in total contrast, gained almost 8% in a month.
In the post-summer period, the situation should gradually tend to stabilise. Much depends, however, on the
results of the new production campaign, the first indications of which will emerge in November, and on the
level of the Madrid stocks, which, in the opinion of the analysts promises to be considerably high.
L'Italia s'è desta. E sceglie Molino Dallagiovanna, dal 1832
produttore di Farine Speciali per impasti con il vero gusto tricolore.
Prova LA TRIPLOZERO - Speciale per pasta fresca
Da una ricetta originale Dallagiovanna, una farina bianchissima e rivoluzionaria.
Nella linea per PASTA prova anche: il Granito per gnocchi e le Semole per pasta secca.
La nostra Storia, il vostro Futuro.
volumetric valve
by Pasta Technologies Group
The cleaning of the vacuum system in the fresh pasta is now possible
PTG reached a new goal: the new series of volumetric valves with removable rotor completely accessible and
cleanable in less than 5 minutes.
Today, talking about egg pasta, a massive sanitization of all parts in contact with the dough is compulsory. The
extrusion process to form the pasta sheet is widely used and appreciated, but the only big problem of using
vacuum extruders has always been due to the cleaning of the volumetric valve: even though it was on a system with
a total vacuum or with distribution valve.
The difficulty to sanitize the valve often depended on the materials used, almost always iron chrome and/or cast iron
and other materials that cannot be washed, and in addition to this, the prehistoric construction system, prevented it
from full accessibility for cleaning.
Now there is a solution!
Thanks to the continuous studying of PTG staff in applying the philosophy “no tools”, it was possible to develop the
new range of volumetric valves that can be
fully opened without tools and fully sanitized.
This innovation makes the PTG range of
extruders under vacuum for fresh and dry
pasta, with or without egg, really washable:
an optimal technology when the surface
requires a massive daily sanitization.
The use of the newest technologies of 3D
design, in combination with the advanced
CAM milling systems, allows PTG to design
and realize the cavities of the rotor, the real
heart of case-work, with ad hoc forms for the
product to be transferred.
Clear is that the surface of the rotor may
undergo further treatments, such as
chromium plating, teflon coating, hardening
or nitriding, in order to further improve the
use of the PTG volumetric valve, especially
with “difficult” product. It should be noted the
use of stainless steel AISI 304 or 316 for the
rest of the surfaces of the valve, according to
the application chosen by the customer.
A special anti-corrosive food grade bronze alloy ensures a very low friction coefficient and a long duration of the
combination rotor/stator.
A gearbox with a very high efficiency managed by inverter to control the speed, complete the volumetric valve.
The motor and the mechanics are totally covered by ventilated carters with inclined surfaces to avoid stagnation
of washing water and dust. The interior of the stator is composed of polished and anti-corrosive surfaces to avoid
stagnation of product, and the vacuum organs and bearings were designed and installed in special housings to
simplify and minimize the replacement time.
for info
www.pastatechgroup.com
[email protected]
pastificio dei campi,
agreement with jeunes
restaurateurs d'europe
The pasta tradition goes arm in arm with the chefs of the future. The pasta producer of Gragnano
(Naples), after winning the "Compasso d'Oro" award for the originality of its design of a pasta format called
"Campotti", continues on its path to excellence and reaches an agreement with the Jeunes Restaurateurs
d'Europe association. Europe's talented young chefs, who are very familiar with the product of the historic
company, known for the quality of its pasta, its selection of raw materials and ability to renew a historic craft
tradition, linked up with the firm under the banner of quality and high professionalism with the common
goal of disseminating the culture of pasta. The relationship will take the form of monthly appointments at
the pasta factory in the framework of the "Guess Who's Coming to Dinner" project. A young chef who is
an association member will visit the company to discover the secrets of production and allow himself to be
inspired by the pasta, at the end of the day executing a series of recipes for a few lucky guests.
pasta garofalo new sponsor
of napoli football club
S.S.C. Napoli's second main sponsor will be Pasta Garofalo. The agreement was presented at Castel Volturno
on July 15th. "The Garofalo brand represents an excellence of our territory and is also a Neapolitan brand that
is known around the world," said Napoli president Aurelio De Laurentiis. "With this union we want to exalt a
partnership that can best represent Naples and Napoli." "After having told about Naples through cinema first
and art later, today we're choosing to do it through sports," said the company's CEO, Massimo Menna. Pasta
Garofalo has partnered with Napoli for years. In 2011 it produced a special format in the shape of an "N" for the
team and since 2010 it has a special dish made for the players following each match.
annoni enters conagra
foods
The leap is a big one: from a pasta factory of days gone by to a planet in an important galaxy. The historic
Annoni pasta producer of Fara Gera d'Adda (Bergamo), active since 1891, has entered ConAgra Foods, a world
agri-food giant that boasts sales of $18bn in addition to employing 36,000 workers world-wide and being listed
on the New York Stock Exchange.
Everything began two years ago when the brothers Alberto and Antonio Annoni decided to cede control of their
company to Pasta Lensi, a company located in Verolanuova in Brescia Province, which is wholly owned by
AIPC, the American Italian Pasta Company, the largest pasta manufacturer in North America. AIPC, in turn, is
part of Ralcorp Holdings, an American multinational that is a leader in the cereals sector. Ralcorp has now been
acquired by ConAgra Foods and therefore Annoni as well. Annoni, which has 31 employees and a continuous
three-shift work cycle, will remain the brand name on the packaging despite being an integral part of the Lensi
pasta company with a single balance sheet.
avesani sets up shop in
hong kong
Pasta-maker Avesani looks to the East. The company, located in Bussolengo in Verona Province, intends to
expand its market to the Hong Kong area. According to estimates, with this operation the company's revenue
from sales abroad should increase by at least 5% with respect to 2013. "We're moving forward with a significant
expansion project towards new markets, but also a careful analysis aimed at bolstering the already existing ones
where we get 10% of our revenue, especially in strategically important markets like France, England, Sweden,
Germany and Spain," Avesani sales manager Alessandro Chiarini told the Verona news daily L'Arena. Chiarini
also talked about launching a new product on the market (tortelli stuffed with Asiago cheese), restyling the
packaging of the products of the classic line and adding new formats. Last year the Verona company recorded
sales for €12.5 million. The pasta manufacturer recently launched a new television advertising campaign
throughout the Triveneto region and an investment in sports sponsorships in the Verona and Mantova areas.
TORTELLINI TO A T
QUALITY
Processing of pasta which is
always fresh with minimum
recycling of dough scraps (less
than 7%). Special filling injection
system which ensures that the
quality of the filling is maintained
intact.
Only the combination of love of tradition and twenty years’ experience in
the production of automatic shaping units for filled pasta could develop
industrial machines with the capacity to produce tortellini and tortelloni
that seem handmade. Indeed, our high performance machines follow
to a t the manual techniques of the dexterous Emilian “sfogline” (female
pasta makers), thereby guaranteeing continuity with the local tradition.
SAVINGS
Exceptionally efficient use of the
pasta sheets: up to 90%. For the
diagonal cut – unique and patented –
shaping of several different products
using the same sheet (up to 30%
more than competitors).
TORTELLINI 2 and 3,5 g – TORTELLONI 15 g
MODEL NP500-13F
TRADITION
Innovative front closure in keeping with
the typical shape of the original recipe
for real Emilian tortellini and tortelloni.
Cavallini Moreno Via G. Verdi, 43 - 40011 Anzola dell’Emilia (BO) - Italy
T. +39 051 720520 - F. +39 051 720409 - Mob. 335 6624623
[email protected] - www.formatrici-pasta.com
co-operative marketing
for pasta
by Marino Rossi
A fluid dynamics simulation model for analysing and predicting the
pasteurisation process for two types of fresh pasta
The changes affecting the markets and the various players operating therein in an increasingly transversal and
interconnected way, both in economic terms and on a psychological and social level, impose a need to continuously innovate and refine commercial approach techniques and tools.
As a result, based on a new overall climate that also affects marketing (see for example the concept of socialing
discussed in an article in a previous issue), the individual pasta producer can no longer limit himself to coming
up with and developing "his" marketing in the strict sense of the word, focused solely on improving the commercial performance of his own products.
It is no longer the time for companies to operate individually in the markets, locked up in their own micro-businesses, like monads with no doors or windows onto the outside world.
The need therefore arises (which can also be a great opportunity), to open up and study marketing strategies in
collaboration with other players and individuals, from both within and from outside the food sector, aimed at synergistically increasing the satisfaction of proactive consumers, broadening the number of people who recognise
their own and other brands, in accordance with the "viral" mechanisms which are so fashionable today. Once
upon a time (and not that long ago) they would have been defined "by word of mouth". What matters is the
goal: always being one step ahead of the competition, to achieve ambitious sales results and customer loyalty.
It is therefore necessary to start thinking about drawing up co-operative marketing strategies, also known as
co-marketing, co-branding, or marketing partnership. Collaboration in coming up with and creating marketing
projects between individuals of any kind, takes shape in a joint investment agreement concerning one or more
levers of the marketing mix. From a general point of view, the aim of co-marketing projects is to develop, along
with other bodies (not just companies), a more effective and efficient marketing project aimed at common sales
objectives.
In short, the development of a co-marketing project allows the company to develop certain marketing operations at lower costs and with better results thanks to the contribution of one or more external partner/s.
In fact, on a theoretical level, each new marketing project can be shared by several individuals to achieve the
aforementioned goals.
It may be that one co-marketing initiative concentrates more on negotiations, another may differ in its communication methods, whereas yet another may differ in its juridical regulation. Each is developed based on its distinctive characteristics, the players involved and the marketing variables on which the protagonists have invested.
The initiatives may have a set time limit and in this case may be defined as tactical actions, but they may also
envisage long-term developments because they have decisive effects on the core business of the partners and
on their long-term strategy. In this case they can be defined as strategic operations.
Furthermore vertical and horizontal partnerships can be defined. In the first case the agreements aim at the vertical integration of the companies which make up the various links in the value chain: from the producer to the
distributor to the end consumer and vice versa.
In the case of a horizontal partnerships, the agreements are implemented among the players operating on the
same level of the value chain. Therefore this may involve agreements between companies operating in different
sectors, but between which it is possible to establish synergies based on skills and the customer segments
reached. At the same time it may involve agreements between companies operating in the same sector who decide to join marketing forces to take on the market with a common strategy, at least in some areas.
Each co-marketing project may involve one or more of the four marketing levers (the famous 4Ps):
•
Product: when co-operation concerns the creation of new products or innovations in the range;
•
Promotion-sales: promotion of products, services and image, exploiting any reciprocal competitive advantages, sharing the expenses of an advertising campaign, the common use of sales channels, joint participation in trade fairs and other kinds of events;
•
Place (marketing channel): the acquisition of new customers by co-operating in the sharing of experience
in customer management and satisfaction, or the pro-quota financing of a series of market research operations;
•
Price: integration of the product range with others of different price and characteristics.
But co-operative marketing may also involve aspects outside the usual tools, pooling greater economic resources for increasing contractual power over suppliers, obtaining financing, environmental responsibility and so on.
However, it is not always easy to identify a univocal reason for a collaboration agreement as there may be more
than one marketing goal, not to mention other objectives, to aim for at the same time.
The only real limit to the wide-ranging development of co-marketing projects for a company lies in the capacity
of its management to develop and manage partnership relations with different companies and bodies.
The more evolved and refined the relationship skills of the entrepreneur and his managers, the more the opportunities to create value with new co-marketing projects will be numerous and successful.
Whatever the primary objective of the co-marketing projects is, the end result will always depend on the company's ability to manage its alliances, sharing its goals, resources and strategies with its partner/s.
An important aspect to be taken into consideration is that co-marketing really is the ideal tool for allowing a
company to draw unique benefits when it joins up with other partners, as long as those taking part in the project
have the same ideas in terms of positioning, target and values.
For example, an alliance between a small Italian pasta manufacturer, which is based firmly on artisanal production and "Italianness", and a north European multinational food manufacturer wouldn't make much sense.
There may be many aspects which need to be taken into consideration when carrying out collaborative marketing activities, from the development of the concept and strategy, to the creative and graphic study of the
supporting advertising tools; from the definition of captivating and original mechanisms, to the management of
competitions on any type of platform (web, smartphone, sms) with relative research into prizes which highlight
the special qualities of the product being promoted, from market analysis to the use of new specialized circuits
and channels, from legal and fiscal aspects to the complete management of the database (delivery of prizes and
logistics).
Being as setting up and executing co-marketing projects may prove complicated for a small company, there is
always the option of seeking support from external consultants.
Professional consultancy allows a company to enrich its own offer for the consumer, giving added value (provided by the partner) and makes it possible to advertise the product via alternative means, channels and situations
(made available by the partner). In this way the consumer "experiences" the product in a different, richer and
definitely more effective way. Just to give a few practical examples which come to mind concerning possible alliances for pasta producers
(without in any way trying to be exhaustive) the following products/markets are ideal for co-marketing projects:
•
ready sauces and various condiments;
•
sauces, tomato purée and similar products;
•
tinned tomatoes;
•
anchovies/tuna in olive oil;
•
extra virgin olive oil;
•
butter;
•
eggs (preparations such as for carbonara)
•
pig's cheek bacon ("amatricana");
•
beans;
just to list a few of the best known ingredients for pasta based recipes.
Another type of collaborative marketing, which involves companies outside the food production sector, is starting to emerge amongst pasta producers and wherever the product is actually used.
Consequently, by way of example, in some restaurants the name of the pasta producer is starting to appear on
the menu.
The same can also be said of events used to promote food and wine or other types of event; the various food
products presented are explained and identified in detail, sometimes by a representative of the producer.
In some big cities we are starting to see bars and premises specialized in catering for happy hours and aperitifs
accompanied by food, with signs and displays indicating the name of the pasta served.
As you can see, the possibilities are endless, even for a small company.
In fact it is not compulsory to create large-scale collaborative marketing projects: it is also possible to start off
with a pilot activity on a local scale. Even better if the partner company is of similar size: in this way it is possible
to operate in a balanced manner, with no abuse of power or strain in the implementation of a project and with
greater synergy.
pasta zara
invests € 52 million
Start-up of a new production line and hiring of 35 new employees. Pasta Zara is banking on the future with a
€ 52 m investment plan spread over four years. The announcement was made by the company's president,
Furio Bragagnolo, in a meeting with Friuli-Venezia Giulia Region President Debora Serracchiani and Vice
President Sergio Bolzonello during their visit to the company's main factory in Muggia (Trieste).
In 2018 Pasta Zara will have the world's largest pasta production facility and control a 5% share of the global
market in the sector, said Bragagnolo. The company currently exports over 90% of its production (also under
other brand names) and has its sights set on further expansion. In 2013 the Muggia plant produced 137,000
tons of pasta, upping its output by 14% over the previous year. Production rose by another 4% in the first
half of 2014. The new production line will go into operation in September-October, while the 35 new hires
will be made over four years and boost the company's payroll from 151 to 186 employees. Serracchiani also
confirmed the Region's commitment to assist the development of Pasta Zara through the holding companies
Finest SpA and Friulia SpA.
well-being from delverde
Just a receipt is enough to win a weekend of relaxation or a 2 kg box of pasta. To participate in Delverde's "Win
True Well-Being" contest, which will continue until 1 December 2014, participants must buy two packages of
fresh or dry pasta in participating supermarkets, keep the receipt and enter the required information, together
with the registration details, on either the company's website (www.delverde.eu/vinci-il-vero-benessere) or its
facebook page (www.facebook.com/PastaDelverde). The prize each month is a weekend for two at La Réserve
in Caramanico Terme in the heart of Majella National Park, and each day a 2 kg box of pasta is awarded. The
prizes will be assigned with an "Instant Win" system.
less durum wheat
harvested around the
world in 2014
by Centro
studi economici
Pastaria
Disappointing the quality in Italy. Prices back on the increase
Torrential rain and temperatures lower than the seasonal mean have had a negative impact on the quality of durum
wheat in Italy. This is the outcome of the 2014-15 campaign, a campaign which fails to satisfy not only farmers but
also millers and pasta manufacturers in a year which could have given better results, not so much in terms of yield
(in any case higher than in 2013), but in terms of grain quality requirements.
Without doubt it could have gone better, if the downpours which hit various farming areas along the peninsula,
including some of the “high yield” areas in the south of Italy, had at least occurred away from harvest time. Indeed,
as can clearly be seen, those most affected by the whims of the weather were the durum wheat farmers in Apulia.
In the well-known Tavoliere delle Puglie, which caters to a wide number of users, it is the protein content which is
lacking. A deficiency which weakens the grain and which will almost certainly lead to greater use of Canadian durum wheat for the preparation of semolina with the technical characteristics required by the pasta manufacturers.
A look at the figures
For the harvests, the first data comes from the ISMEA (Institute of Services for the Agri-food Market) and the
Unione seminativi (Arable Farmers Union). With 1.28 million hectares farmed for durum wheat (+1% compared
to last year) and an output of 4.13 million tons (approx. +2%), Italy confirms its position as leading producer in
Europe, registering approximately half of the continent’s total harvest, and the second largest producer on an
international level (Italy is world leader in terms of pasta production). Before going into the details of the latest data, it should be remembered that, despite this year’s plus signs,
durum wheat, if a wider time scale is looked at, has actually lost ground in Italy, both in terms of surface area
farmed and the physical volumes of grain harvested. The investments, looking at today’s data, remain on a certainly more contained level (by about 8%) compared to the average figure recorded for the 2004 – 2013 decade
(1.39 million hectares). And production is also down by a good 5% if compared to the average 4.3 million tons
recorded over the last decade.
What’s more, any focus on the new harvests gives a very composite picture. In the south, Sicily has improved,
but both Apulia and Basilicata have recorded a strong downturn.
In the Apulian grainfields (by far the largest in Italy) dedicating more hectares to durum wheat this year has not
sufficed to counter the poor yields, which, based on the first estimates, appear to have plummeted by 13%. Result: a harvest over 11% lower compared to the 2013 levels (just short of 992,000 tons, as apposed to 1.1 million) but above all the quality is extremely disappointing. Even in Sicily where, on the contrary, yields increased by
over 20% and the harvests, at over 820,000 tons, registered a rise of 9% (on the other hand, the surface area
farmed has dropped almost 10 percentage points), the quality standards have failed to meet expectations.
In the other important growing area in the south of Italy, Basilicata, the harvest dropped by 4% due to poorer
yields (-9% compared to the last campaign) which cancelled out the +5% of surface area invested.
The quantities in the centre of Italy have been good, with increases in the Marche region as well as in Lazio and
Tuscany. In the north production increased, both thanks to the effect of a better yield and to a general increase
in the number of hectares farmed. In particular, with its 220,000 tons, Emilia Romagna, where the largest portion
of the northern regions’ harvests is concentrated, has increased new availabilities by 9%, also by giving over to
durum wheat 2% more surface area than last year.
The market
The feeling is that the scarcity of grain with a high protein content will have a further price-increasing impact, at
least for those batches with the right qualitative characteristics.
Already the first feedback for wheat with a minimum protein content of 12% are recording on the Foggia market
place, the national benchmark for grain prices, a progressive increase in prices over the summer months. August closed with a maximum quote of € 310/ton. But at the beginning of July, prices were hovering around the
€ 290-295 mark, whereas the values at the beginning of June indicated, for newly harvested grain, a maximum
price of € 270.
It can be seen that a re-evaluation of approximately 15% in a little over two months has corresponded to a more
or less similar increase on an annual basis, considering that the current prices, which have leapt over the € 300
mark, exceed the prices recorded for the end of August 2013 by € 30/ton.
A look at Canada
On the other side of the Atlantic, in the huge grainfields of Canada, investments in durum wheat have, according
to the official estimates issued by Agriculture and Agri-Food Canada, been cut by 3%. The low prices and the
high level of reserves have discouraged sowing. Whereas the mean unitary yields, evaluated at lower levels than
the historical average and a long way off from the record of the last campaign, have dropped from 3.26 to 2.65
tons/hectare.
The harvest should stand at about 5 million tons as opposed to the 6.5 million tons recorded in 2013 (-23%).
Compensating for the drastic drop in production however are the reserves, estimated at about 2 million tons.
Overall, the availability of Canadian durum wheat, also taking into account the stockpiles, is 8% less than last
season. And export will again have a good run, also in light of the poor European harvests, increasing, according to the forecasts, by 2% on the annual basis. A rise, and not that insignificant, in prices is expected after the
increases already seen in August.
On a global scale—says Agriculture and Agri-Food Canada—the production of durum wheat should undergo a
contraction of about 6% this year, dropping to 35.8 million tons. A more cautious estimate is given by the IGC,
the International Grain Council, whose July bulletin talks of a production of 34.6 million tons, the lowest in 12
years and a drop of 9% compared to last year.
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INSIEME PER ESSERE PIÙ FORTI!
A.P.PA.FRE. è stata costituita a Milano, il 28 febbraio 2002, da imprenditori artigianali
della piccola e media impresa di pasta fresca e gnocchi, per meglio tutelare gli interessi
di una categoria di produttori, troppo spesso dimenticati.
I nostri associati, sono oggi ﬁnalmente riconosciuti dalle istituzioni e dal mercato, come
categoria di pastai che rappresentano la vera tipicità e la migliore tradizione culinaria
italiana, fiore all’occhiello del MADE IN ITALY, riconosciuta ed apprezzata all’estero.
L’associazione, si caratterizza per la capacità di offrire
gratuitamente, ai propri associati, qualsiasi consulenza di
carattere tecnico e normativo.
Per informazioni rivolgersi al segretario Luigi Pelosini,
telefonando in sede, o al 347 7219626.
A.P.Pa.Fre. Sede: località Molino Marco, 20 - 28010 Fontaneto d’Agogna (NO)
tel. 347 7219626 fax 0322 806654 e-mail: [email protected]
www.appafre.it
grano armando
the new site is online
The new website of Grano Armando, which tells about the company's "Made in Italy" supply chain project,
is now up and running. Visitors to the site, which is aimed at emphasizing the 100% Italian origins of Grano
Armando products, are urged to "Choose to dream, choose to discover". The URL www.granoarmando.it
takes visitors to a homepage with two possible paths: "dream" or "discover". Those who open the "discover"
section visit the world of the pasta factory with its products, formats and the supply chain project. Clicking
on "dream" brings up an amusing video that retraces Armando's history. Little by little, visitors discover all
the aspects of "Armando's world": the emotional side, the more concrete side of the faces of the farmers,
the side evoking the beauty of the cultivated lands. The web strategy is entrusted to Roll Studio.
granoro and fabianelli
in london among outstanding
italian-made products
Outstanding "Made in Italy" products also include Granoro and Fabianelli. The pasta factory of Corato in Bari
Province and the one located in Castiglion Fiorentino were guests in late July at "Bellavita Expo London", an
event dedicated to bringing the best of Italian production in the fine foods and wines sector to the attention of an
international public. Along with Granoro and Fabianelli, with its Fabianelli, Pasta Toscana and Maltagliati brands,
another 200 Italian companies were present under the auspices of the Italian Trade Association, Italy's Ministry
of Economic Development and the Second University of Naples. The Apulia-based pasta-maker presented
itself with its Granoro Dedicato line, aimed at valorising the region's agricultural products and strengthening the
bond between farmers and consumers in the name of high-quality raw materials. Granoro Dedicato pasta is the
only one in the cereals sector under the mark “Prodotti di Qualità Puglia” (Apulian Quality Products). Pastificio
Fabianelli has long been able to count on foreign markets for a sizeable share of its sales, keeping its production
facilities in Italy and exporting its products thanks to a commercial network with ramifications throughout the
world.
classified ads placed by
sector operators
A number of free classified ads published by sector operators on
Pastaria.it.
PASTA FACTORY TO BUY
Important international group seeks to acquire an Italian pasta factory with its own brand and an annual
production capacity of between 50,000 - 100,000 tons of dry pasta a year. For further information contact our
editorial staff at +39 0521 1564934.
EXPERT IN THE PRODUCTION AND PACKAGING OF FRESH AND DRY PASTA SEEKS EMPLOYMENT
OPPORTUNITY IN THE SECTOR
Expert in the production and packaging of fresh and dry pasta (regional and other shapes, on discontinuous
systems and complete lines) with decades of experience, for a number of years as production and plant
manager for a pasta factory, seeks new employment opportunity in the sector. Immediate availability, anywhere
in Italy or abroad. Good French language skills.
For further information contact the candidate at +39 346 2431589 or send a letter to this e-mail address.
Warning: The classified ads provided herein are published by sector operators on Pastaria.it. Pastaria.it occasionally offers a classified ads service for placing and
consulting ads on the Internet. Pastaria.it does not perform any checks on these ads and is not responsible for their origin or truthfulness, nor for their content or the actual
existence of what is advertised therein. These responsibilities fall exclusively on the user who sent in the advertisement. Consultation of classified ads on Pastaria.it and use
of the contact details provided involves the user accepting the notes published in the Disclaimer (http://pastaria.it/disclaimer)
To send us your ads:
Sign up to Pastaria.it and use the form found in your profile area.
It is quick, easy and free.
From three generation we produce Flours for whom that from Flours need the perfection.
For whom that creates starting from Flours and from its quality expression.
As the biggest Star’s Chefs whom for their Fresh Pasta choose exclusively our Flour “00 Pasta d’Oro®”.
And every time they have no doubt to say
“ Nobody is like her”
Fresh Pasta Line
Molino Pasini S.p.A via Buscoldo, 27 bis | 46010 Cesole (MN) | Italy | tel. +39 0376 969015 | [email protected] | www.molinopasini.com

PASTARIA INTERNATIONAL DE (digital edition) 2014 N5

Transcription

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