自动化和输出
格拉尼诺真正的手工意大利面是在垂直发展中生产的。“一个类似的工厂是‘不正常的’，但对于手工面食生产来说是典型的，”乔瓦尼·德阿维诺(Giovanni d’avino)说。“它源自格拉格纳诺(Gragnano)古老的通心粉加工工艺，可以追溯到19世纪下半叶，在历史悠久的罗马大道(Roma)，那里的古老建筑里有该市最著名的100家通心粉工厂。这种建筑异常促进和保障了古老的、经过考验的工艺程序，其特点是巨大的手工技能和古代的角色划分，以保证生产高质量的工匠面食”。考虑到这些因素和工厂类型，Storci的技术人员在意大利面di Gragnano的生产中做出了许多改进。但“主要的好处肯定是粮食安全”，达维诺继续说。“事实上，新机器可以使产品始终符合PGI法规要求的高质量标准格拉尼诺意大利面，因此为我们的客户提供市场上最好的意大利面。此外，自动化、人员需求的减少和产量的增加(约70%)使我们实现了显著的规模经济。”
工厂的设计
使用的头脑风暴方法允许双方在充分合作，旨在解决所有问题的想法。“We have dialogued with Storci managers and technicians”, says d’Avino, “and for us from Coop Pastai Gragnanesi it was very important to point on a union between tradition and innovation, precisely because our strength relies on tradition, on everything that has been passed on to us by our fathers, the Maestri Pastai Gragnanesi. Storci fully responded to our needs, perfectly combining the latest technologies to our philosophy, which consists of slow processing and long drying times. By today we installed two production lines for special shapes: one for short pasta and one for long pasta”. The plant design made ad hoc by Storci includes both presses for the production of special long and short shapes with pre-wrapping and the drying plant in static cells, which allows a slow process at low temperatures. The lines are fully automated up to the filling of carts, leaving to traditional drying in static cells the task for finishing the forming work while a computer controls all drying stages to ensure constant quality. In this way it is possible to produce by tradition but with reduced staff. An example of innovation is Omnia, ideal for producing long, short and special pasta shapes (macaroni, spaghetti, lasagne and nidi) with a single line. Thanks to TH twin head press (linear and circular) and Omnidryer multiproduct pre-wrapping system (patented), the shape change is facilitated. The line is free from product build-up and takes up minimal space, ensuring large choice in shapes. Output is high: about 600 kg/h of short dry pasta and 500 kg/h of long dry pasta.
面质量。它需要什么?
Cooperativa Pastai Gragnanesi的手工意大利面质量上乘，这要归功于:
-细粒国民小麦(Tavoliere delle Puglie)和国外(澳大利亚-加拿大)的低灰分、高面筋率的混合面粉，由Mininni制粉厂从Altamura (BA)筛选和分选;
-面团的渐进式和低压拉拔，小青铜拉板小(直径为27mm而不是400 mm);
- 在大型案例中静态和缓慢干燥，重现了城市古代街道的自然栖息地，在1800面食在阳光下干燥;
-由Storci公司生产的压机和干燥系统，Storci公司拥有超过60年的历史，在生产干面食生产线方面有着长期的经验。
