---
title: '07 Short-Cut Pasta Lines Special & Pastine - Anselmo macchine per la produzione della pasta'
description: ~
lang: en-GB
canonical_url: 'https://www.anselmoitalia.com/en/short-cut-pasta-lines-special-pastine'
---
- Special Short Cut Pasta Line
- Short Cut Pasta Line – Pastine
### Special Short Cut Pasta Line
Anselmo Braibanti technology is characterized by
**long drying times** and **medium temperature**. Thanks to the Anselmo Braibanti design study, the technological choices are aimed to obtain an **excellent product “Premium Pasta”,** a **wide range of different shapes**, as well as **increasing the systems’ working lives**.
The **traditional press**, with long mixing times and a slow extrusion phase, ensures an excellent product ready for extrusion.
The **shaker** pre-dryer, appropriately sized, prevents sticking on any shape of short pasta, even those made with wheat flour.
After a pre-drying appropriately sized accordingly to the special shapes produced, the pasta reaches the phase of drying and stabilization with consequent final cooling.
**Drying times:**
» Short cut pasta standard shapes 4 hours approximately
» Stamped shapes 5 hours approximately
» Short cut pasta big shapes 7/8 hours approximately
» Nests 3,5/4 hours approximately
Thanks to its **simple and intuitive user interface**, the fully automated process control management system guarantees an excellent control of all line’s parameters during every process stage.
This system allows production lots traceability and production parameters display via Internet.
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/1.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/02_P1320116.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/2.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/3.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/4.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/5.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/6.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/7.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/8.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-speciale/9.jpg)
### Short Cut Pasta Line – Pastine
La tecnologia Anselmo Braibanti si caratterizza da **tempi di essiccazione lunghi** e **medie temperature**. Grazie allo studio di progettazione Anselmo Braibanti le scelte tecnologiche sono mirate all’ottenimento di un’eccellente ***“Premium Pasta”*** (alta percentuale di proteine e utilizzo di trafile al bronzo), un’ampia gamma di formati molto diversi fra di loro ed un’elevata durata degli impianti.
La **pressa tradizionale** dotata di lunghi tempi di impasto e di una fase di estrusione lenta permette di ottenere un ottimo prodotto pronto per la trafilazione.
Il **trabatto**, opportunamente dimensionato, consente di evitare incollamenti su qualsiasi formato, anche realizzato con farina di grano tenero.
Dopo una pre-essiccazione di 45 minuti, la pasta raggiunge la sua umidità finale in 160 minuti di essiccazione, a cui seguono 65 minuti di stabilizzazione e 3 minuti di raffreddamento rapido, per un **tempo complessivo di 4 ore e 30 minuti** circa, con una temperatura (a seconda del formato) variabile tra 70 °C e 80 °C.
Il **sistema di gestione del controllo di processo**, totalmente automatizzato e progettato al nostro interno, garantisce in ogni fase della lavorazione un controllo ottimale di tutti i parametri della linea, grazie ad un’interfaccia uomo-macchina estremamente intuitiva e di facile utilizzo. Tale sistema consente la tracciabilità dei lotti di produzione e la visibilità via Internet dei parametri di produzione.
Anselmo Braibanti technology is characterized by
**long drying times** and **medium temperature**. Thanks to the Anselmo Braibanti design study, the technological choices are aimed to obtain an **excellent product “Premium Pasta”,** a **wide range of different shapes**, as well as **increasing the systems’ working lives**.
The **traditional press**, with long mixing times and a slow extrusion phase, ensures an excellent product ready for extrusion.
The **shaker** pre-dryer, appropriately sized, prevents sticking on any shape of pasta, even those made with wheat flour.
After 45 minutes of pre-drying, the pasta reaches its final moisture in 160 minutes of drying, followed by 65 minutes of stabilization and 3 minutes of rapid cooling, for an overall time of **approximately 4 hours 30 minutes**, the temperatures is variable between 70 °C and 80 °C (depending on pasta shapes).
Thanks to its **simple and intuitive user interface**, the fully automated process control management system guarantees an excellent control of all line’s parameters during every process stage.
This system allows production lots traceability and production parameters display via Internet.
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/1.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/2.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/3.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/4.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/5.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/6.jpg)
[  ](https://anselmoitalia.com/images/anselmo/gallery/braibanti-pasta-corta-pastine/7.jpg)
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Written by: gdwadmin
Category: [Uncategorised](https://anselmoitalia.com/en/allcategories-en-gb/uncategorised)
Published: 11 December 2024
Hits: 4703
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