Extruded snacks processing machines
Pasta or gold finger is a simple product made from Maida and Tapioca flour. This is a mass consumption item especially amongst children and youngsters. The product has become very popular throughout the country. Pasta means a product made from a blend of flours. It is manufactured in different sizes, hollow or solid and for different cooking methods. Some are made for cooking whereas others for frying. This note is for macaroni or gold finger meant for frying.
MACRONI (GOLD FINGER) Making Machine
Our range of gold finger Making Machines is widely used for optimum performance and low maintenance. Designed with the assistance of our advanced technology, these machines have variable speed adjustment to meet variations in material density and size. Available at market leading prices, these gold finger Making Machines can be customized as per the specifications of our clients.
Pasta is a simple product made from maida and tapioca flour with shape like a hollow tube or pipe in different sizes ranging from 1" to 4" long. Its shelf life is more than a month under normal conditions. It is available in different colours. This product is very popular across the country and can be made at a location which is closer to the market.
|2.5 mm to 16 mm Round||upto 5 mm square pipe||upto 6 mm triangle pipe|
|20 mm fiori shaped pasta||8 mm to 21 mm rotelle Shaped Pasta||18 to 22 mm stelle pasta|
|8 mm to 11 mm rigatoni shaped pasta||10 mm square special||21 mm wagon wheel-shaped pasta|
|12 mm wheel fryums||8 to 12 mm +(Plus)||8 to 11 mm Solid star|
|8 mm to 48 mm Mafaldine||8 to 48 mm tagliatelle||1 to 3 mm pellizzoni|
|5 to 12 mm masala ring fryums|
How to make pasta, gold fingerThe process starts with dry mixing of maida, tapioca starch and soda bicarbonate in the vertical mixer. Then boiled water is added to this mix to prepare dough in the dough mixer. The time required is about 15 minutes. Kneaded dough is then taken to macaroni-making machine where extruded material of desired shape and length is obtained by using an appropriate die. At this stage, the moisture content is around 30%. The product is collected in wooden trays where surface drying takes place and it becomes hard enough to be handled without sticking or being crushed. Then the product is semi-dried by exposing to indirect sunrays or keeping in shade. This quality of macaroni does not have satisfactory cooking quality as it gives heavy loss on cooking. Heat treatment can improve this quality but then it imparts brown colour which may not be liked by the consumers. The product can be exposed to steam for about 15 minutes and then dried. It increases the shelf life as the moisture content comes down to around 10%. Process loss is 8 to 10%. The process flow chart is as follows:
Mixing of ingredients
Specifications of Machine
Required Power - 1 HP For vibrator, 2 HP for Paddle Mixer, 20 H.P. AC Motor for extruder, 0.5 HP DC motor for Conveyer, cutter drive 1 HP DC, 0.5 HP DC Motor for cutter thus total required HP is 25 HP
App. Capacity kg/hr - 60 to 70
App. Machine Size (L x W x H)- 18'x2'x6'
Standard accessories of Machine
- Eccentric flour sieve
- Paddle Mixer
- Single Screw Extruder
Extra accessories of Machine
- Water tank with pump and fittings
- Different shapes of Dies
- Flavour applicator
- Ribbon Blender
Due to continuous improvements, we reserve the rights to alter and/or amend dimensions/design without prior notice.
The figure for capacities given are for guideline only may very force case to case and depending many factors.