Corn and Rice Pasta.

Gluten-free pasta. Corn and rice pasta with al-dente characteristics.

Innovation Pasta produced on Buhler lines always has outstanding cooking characteristics. Even when corn and rice are used as raw material, the pasta has a ne taste and the typical al-dente characteristics. For making them, the cuttingedge Buhler Polymatik extrusion technology is adapted to these raw materials a patented system from Buhler synonymous with revolutionary pasta production. Raw materials Corn and rice have properties which make them extremely unsuitable for conventional pasta production processes. Buhlers modied and patented Polymatik technology opens the way to use these raw materials to produce top quality pasta. Substantial value is thereby added to corn and rice as raw materials. Health The global populations nutritional needs are subject to continuous change. Therefore, nutrition must be permanently adapted to meet these new requirements. Buhler has successfully developed and launched a new and patented process for making corn and rice pasta. The new corn and rice pasta produced in this process offers a welcome change in the daily diet especially for people suffering from celiac disease the inability to digest gluten. The gluten-free pasta made from corn and rice on Buhler production lines is a top quality dietetic product.

BUHLER PASTA Corn and Rice

Revolutionary. New food new technology.

Process The new Polymatik extrusion technology has become widely accepted in the eld of classical pasta production. It is distinguished by its fast and gentle dough mixing and shaping process. In the production of traditional doughs using wheat our or semolina, an optimal and homogeneous gluten texture is achieved within 20 seconds. The Polymatik is designed as an enclosed system. It mixes all the raw materials homogeneously, taking into account all hygienic aspects. Thanks to its forced conveying action and short mixing times, no oxidation occurs and the color pigments are completely preserved. For the classical texture of traditional wheat-based pasta, the gluten forms a rm, water-insoluble framework around the starch granules. This is not so with pasta made from corn or rice as raw materials. The native starch is waterinsoluble and without any adhesive or bonding characteristics. To obtain these properties, the starch must rst be modied in a Polymatik extrusion press using the patented process. This modied starch is required to produce gluten-free pasta in a quality equivalent to that of classical durum pasta. Process reliability With its Pastelec automation system, Buhler offers a control system tailored to the operation of pasta production lines. The basic system may also be retrotted with individually available modules. The control system is based on proven off-the-shelf products, as well as proprietary developed modules suited to our special needs, incorporating the process expertise and are continuously rened. Applying Buhlers of customized control technology reduces the production managers workload, increases protability and ensures high product quality.

Staple food with added value. Pasta based on new raw materials.
Staple food Corn and rice have always been staple foods. They are the basic ingredients for a range of corn and rice dishes, eg. mealie-pap, arepa, tortilla, ribbel and polenta. These traditional staple diets are supplemented by the foods made according to the new Buhler production process. Processing these local and traditional raw materials into pasta adds to the variety of staple diets based on corn and rice. Value added The Buhler production line is based on the new Polymatik extrusion press and the new C-line dryer generation. The lines produce gluten-free pasta from corn and rice at a low cost. These locally grown raw materials can be processed into top-quality pasta at an output as high as 3000 kg/h. Dietetic pasta is produced in a guaranteed quality in compliance with all legal requirements. The automated production line ensures an optimal product quality, brilliant colors and a consistent nal moisture of the products. Quality The quality of the new corn and rice pasta is marked by the process the raw materials undergo inside the Polymatik extrusion press. A specially developed heat and humidity treatment is applied and selectively modies the starch in the raw material. As a result, the treated starch is easier to digest in the absence of wheat gluten.

Modern nutrition. Health and convenience.

Healthy pleasure Corn and rice pasta are produced using state-of-the-art process technology satisfying all the required production, sanitation and quality standards. This guarantees perfect, high-quality products fullling all expectations with regard to appearance and cooking characteristics. Visual aspects also contribute to the enjoyment of healthy pleasures. Corn and rice pasta also meet top requirements in terms of color and variety of shapes. The pasta instantized starch makes it easier to digest and just as enjoyable to eat as traditional durum pasta.

Wide variety Buhler production lines do not impose any restrictions on the variety of possible shapes and colors. Excellent cooking characteristics, a ne taste, and the typical bite are guaranteed. Let Buhler pasta experts advise you on the wide variety of existing possibilities. The Buhler system satises the most rigorous requirements in terms of capacity, drying time and product shapes.

Dietetic pasta Corn and rice pasta can be offered in the marketplace as dietetic pasta and also be produced as such. It enriches the lives especially of people with an insufcient ability to digest wheat gluten. The new Buhler process guarantees production in compliance with legal requirements. The careful processing of the raw materials on a Buhler line fullls the most stringent quality demands placed on gluten-free products. These products have become popular among people with a high nutritional awareness and in particular celiac disease patients.

BUHLER PASTA Corn and Rice

Your needs. Our tailormade solutions.

The optimized C-line short goods line The individual process operations dough production using the Polymatik extrusion press, predrying, drying, cooling are based on the tried and tested Buhler process technology. The optimized drying parameters are, for instance, achieved by individually controlled horizontal

dryers. Thanks to the precise air distribution and carefully thought-out division of the climate zones, the C-line modules are excellently suited to the drying, cooling, and conveying of corn and rice pasta.

The exible C-line long goods line The C-line concept can be optimally tailored to the needs of corn and rice pasta production thanks to its sophisticated modularity. Their wide capacity range enables existing

Polymatik C-line systems to be economically modied for the production of corn and rice pasta.

BUHLER PASTA Corn and Rice

Buhler sees through pasta. Innovation bred by research.

Buhler process technology experts will always arrive at absolute perfect results and this within an extremely short time when they collaborate closely with customers. Customers know the needs of their specic markets and want to create innovative products. Buhler has accumulated more than a century of experience, knows the production processes from a wide variety of industrial food production industries, and has the infrastructure required to transform the most unconventional ideas into commercially feasible processes. Customer-oriented research and development is the recipe of success which links innovative producers with the technology leader Buhler: Ultimately, the end consumer must like it that is what the success of an innovation depends on. The infrastructure available to Buhler and therefore also to interested customers for developing new products and processes is impressive: A fully equipped food engineering laboratory, a pasta production line for conducting experiments and numerous production lines from all areas of the food processing industry. Lateral thinking, incorporating the customer and simultaneous consideration of the feasibility aspect are characteristics typical to Buhler technologists and which repeatedly ensure the Group retains its global market leadership.

Pasta-know-how. A century of continuous innovation.

Buhler has been advancing pasta process technology continuously since 1903. Over the decades, Buhler has repeatedly dened technological milestones in the production of industrially made pasta. Thus, Buhler launched high-temperature drying in 1984 when it introduced its Turbothermatik technology. In 1994, Polymatik dough mixing technology was rolled out, offering pasta producers substantial commercial benets. Today, the C-line short goods pasta line enables pasta-makers to start up production almost twice as fast while cutting operating and maintenance expenses.

Bhler AG CH-9240 Uzwil, Switzerland T + 41 71 955 11 11 F + 41 71 955 33 88 E-mail: pasta@buhlergroup.com www.buhlergroup.com

TW 46007 en

0405

2000 DF