The portioning machineCoop. Bilanciaican be programmed to obtain fixed weight portions or a fixed number of slices cut from a cheese for variable weight packing. A specially designed automated device conveys the slices of Fontina to the horizontal packing machine. The machine can handle both BDF film and ATM film for bag packaging so that the packaging most suited to the specific requirements of the national and foreign markets can be selected. When the products come out of the heat-shrink tunnel, are conveyed to the Mercury Plus weighing, control and labelling system. In the case in point, the double label printing system and application from above and below allows accurately applying a brand label on the top side and a technical data label on the bottom side. This label bears the EAN barcode, all the weight indications (variable or predetermined), dates, amounts and anything else programmed in the management system for a specific customer.
Filling-Capping Exacta FP 12/6 sinceRonchi Mario有the following features: parts in direct contact with product, from collector to filling nozzles, manufactured in Aisi 316 L steel; components FDA certified; ultra-clean version; 12 filling stations suitable to achieve up to 150 bpm speed; inductive magnetic flow meters (ideal for high hygienic requirements and SIP). The washing system with recycling collector, featuring high technology solutions that ensure the hygiene granted by the closed circuit system, whether the machine is running or on-hold. CIP-SIP washing operations automatically carried from the operator’s panel. Capping heads equipped with brushless servomotors ensuring the flexibility when handling both screw-on caps and oriented caps. Other monoblock features are: draining base with double inclination which facilitates cleaning and sanitation operations; external collecting tray; reduction of the loading points of handling parts on the base cladding; servo motorized in-feed scroll.
In the first seven months of 2012 Italian food exports in Southeast Asia have nearly achieved 205 million Euros of share, with an increase of 15.5% over the same period in 2011. If we consider only Asean countries (acronym for Association of South-East Asian Nations, a sort of common market of the area, established in 1967, which includes: Indonesia, Malaysia, Philippines, Singapore, Thailand, Brunei, Vietnam, Laos, Myanmar, Cambodia) growth is even higher, up to 30%. Just to make an immediate comparison, Italian exports to Asean are almost equivalent to those towards China: 120 million Euros from Asean and 142 million from China. The Asean Region is currently one of the most dynamic areas in the world and of continuous economic development, both in terms of percentages and growth volumes (5% annual average growth of GDP and 3500 billion USD in 2011), not considering the great audience of potential consumers(600 million of total population), with a growing average income.
The measurement of fat, protein, water and collagen is a crucial criterion to determine the quality of meat intended for direct consume or specific processing. As regards to the fat content, some meat preparations (sausages and salami, hamburger, etc.) require to add a pre-determined amount of fat or some cuts of meat with a certain percentage of fat are combined together; therefore knowing the exact quantity of fat already present in meat has significant implications to achieve a good end product as well as a satisfactory economic result. Often the percentage of fat in some anatomical cuts of meat or the preparation of some meat becomes part of the contractual specifications between commercial partners, and if this is not respected, it can lead to financial jurisdiction or refusal to buy the product. The indication of the quantity of fat and protein is part of the food labeling protocol, whose instructions have become compulsory since the recent EU Regulations 1169/2011 in the labeling of food products. The water content has also become a very important aspect, especially for the preparation of some meat (for example, cooked ham) where water is added during the preparation process, in quantities often determined by law (with a label reporting the percentage of meat in the product) and/or by commercial agreements.
Raw food materials sourced from developing Countries can show additional safety and authenticity issues compared to other food ingredients, due to many reasons. Food safety laws in those Countries, along with food safety inspections and monitoring systems, are different and often less restrictive compared to Europe or North America. Furthermore, agricultural practices in developing Countries often involve a myriad of small farmers with limited production yield capacity, that gather together their harvests in order to reach the minimum tonnage to be sold to international food companies or traders. This can cause non homogeneous raw materials batches regarding quality, pesticides or other contaminants levels, size distribution, ripeness, colour or flavour, etc. The Fairtrade certification system, protecting developing Countries food producers, is partially addressing some of these issues. It is defined (1)as a “trading partnership, based on dialogue, transparency, and respect, that seeks greater equity in international trade.
Today the development of functional foodstuffs is a real challenge for the food industry: these products must meet the expectation of consumers who demand with increased interest food that is healthy and tasty at the same time. The direct consequence is the need for a wide variety of knowledge, especially in technology, to meet the needs and expectations in this area. Pasta, Italian cuisine traditional dish par excellence, is generally produced from durum wheat flour, recognized as the most appropriate ingredient for this process.
When the mixture of flour and water becomes a leavened dough under the action of yeasts and/or other microorganisms, the gluten viscoelastic net is able to trap and retain the gas bubbles that are generated by microbiological metabolism (transformation of cereal flour carbohydrates in ethyl alcohol, carbon dioxide and other products). The last part of the leavening (also called “proofing”) is a specific phase of rest of the dough, in which its maximum expansion takes place. At this stage it is essential to achieve a specific volume of the dough in order to have a finished product with the desired characteristics (size, lightness, softness of the crumb, chewing texture, etc.).
With the seriesWa-fa Sferepatented byMazzetti,可以创建粉和混合grease (sugar, cocoa, cocoa butter) for the production of chocolate and cream, characterized by the cohesion between heterogeneous elements and grain sizes, no longer noticeable to taste. The machines stand out for modularity and lack of contacts between the already refined product and the one to be refined. But the true novelty is the grouping of the three main production stages: mixing, refining, and conching. These systems are also suitable to mass refining for cocoa, substitutes and preparations for ice cream.
Tecno 3designed and developed the newFast 3series, a compact and complete range for the production of chocolate, which combines systems of ingredient dosing, mixing, refining and conching. Thanks to its particular design, the plant has several advantages compared to the traditional methods, and implements continuous production of liquid chocolate. There are six models, with production capacity from 100 to 1000 kg/h. The MDC mixer doses and prepares the mixture of ingredients, the P10S group refines it to obtain the desired particle size and the quick CV basin processes it until the finished chocolate is obtained.
Storciwas founded in 1991, yet its history can be traced back over six decades. Back in 1949, Anzio Storci started out as a workshop apprentice in Barilla. He went on to become a designer and eventually technical manager of the company which has been the biggest pasta manufacturer in the world since 1970, with lines producing from 4,000 to 9,000 kg/hour. In the 1970s, together with five work colleagues, he founded ParmaSei, a company operating in the dairy sector. Then when his sons Michele and Simone had both completed their education they decided to follow in their father’s footsteps and together they founded Storci. Its core business immediately focused on building machines for pasta manufacturing. A few years later a merger was made with a larger company operating in the same sector, Fava from Cento, near Ferrara. Since then the group has gone from strength to strength becoming one of today’s leaders in this sector with a market share of around 40%. Storci produces the presses which Fava uses to build the biggest industrial lines in the world for dry pasta production, while under its own name it builds systems for all other types of production: special dry pasta, fresh pasta, ready meals, gluten-free pasta and couscous. In the province of Parma, in the Food Valley par excellence, there is a company which is particularly well-known in the high quality pasta sector. Every day its systems and machinery are used to produce a significant percentage of this remarkable food which is marketed and consumed the whole world over today’s leaders in this sector with a market share of around 40%. Storci produces the presses which Fava uses to build the biggest industrial lines in the world for dry pasta production. While under its own name it builds systems for all other types of production: special dry pasta, fresh pasta, ready meals, gluten-free pasta and couscous.
Dry pasta lines
Omnialine: the multiproduct line
From the long experience in the construction of presses and lines for dry pasta production Storci entered from many years ago in niche dry pasta quality markets, as in the case of the highly appreciated Gragnano pasta, where over 70% of local producers use Storci machinery. Maccheroni, spaghetti, nest pasta, lasagna, long tubular fusilli, conchiglioni and many other shapes are currently produced using our lines. Storci use the culture of the tradition as a basis and apply it utilizing advanced technologies and the best pasta equipment in order to maintain the original philosophy of slow processing and long drying times, while combining these with the most high-tech equipment in the world and modern, reliable control systems. These pasta lines can be completely automatic up to trolley filling, for both short- and long-cut pasta, while leaving to traditional drying in the static chamber the task of completing shaping. But even here, nothing is left to chance and a personal computer can control all drying phases in order to obtain consistent quality. This translates into lower manpower requirements and a product made to traditional standards, for the best high tech pasta equipment. An example of innovation is OMNIA, the multipurpose line for long-cut, short-cut and special pasta production in a single line: the only machine which can make all types of pasta (macaroni, spaghetti, nested pasta and lasagna). Thanks to the TH press with its innovative, patented dual head (linear and circular) and the exclusive patented multi-product pre-drying system, OMNIDRYER, product changeover is now simple and free from product build-up while the line itself is compact and space-saving. OMNIA guarantees unrestricted freedom of choice in terms of pasta shapes, while still ensuring high production capacities: 600 kg/h of short-cut dry pasta and 500 kg/h for long-cut dry pasta. So now the problem of producing a wide range of shapes on a single line with lower operating costs and reduced installation space has found an answer. The OMNIA line is also available for special pasta shapes such as paccheri (large, hollow, tube-shaped pasta), candele (candles) and ziti (hollow tubes).
