Posts: 2
From:Woodway, TX, United States
Registered: Mar 2004

posted March 25, 2004 01:28 PM               

---

I have designed a new Pasta Extruder/Sheeter but I can't find anyone that can build the 2-stage screw. I would also like to find the rheology for Semolina pasta.

IP: Logged

Posts: 77
From:Silver City, NM, USA
Registered: Jun 2001

posted October 13, 2004 12:21 AM               

---

Try contacting C.W.Brabender, South Hackensack NJ. Their original lab test equipment--back in the 1930's---was the FarinoGraph, which determined rheology properties of Pastas and Doughs. They still offer such test equipment, and also a HUGE bibliography of technical reports on the subject. They also supply lab scale extruders
with single or two stage screws.
If he's still there, contact Ewald Heckman.

IP: Logged

All times are ET (US)