2nd day (3.1) Mondardini - unido

Complete Small Scale Production Units for
Cous cous
Pasta
and
Composite Precooked flours
Presented by
Italy
at

Established in 1946
420
Employees
12.000.000 Euro Capital stock
91.000.000 Euro Turnover 2007
95.000.000 Euro
Forecast 2008
3 Facilities

DRY PASTA - PAVAN
Features:
HT or TAS drying technology
Wide range of capacities
Fully automatic control system
Telematic assistance
Equipment for:
Long cut dry pasta (spaghetti)
Short cut dry pasta (penne,
fusilli, farfalle)
Nest Shaped and special
shaped dry pasta
Cous cous

FRESH PASTA & READY MEALS
TORESANI
Equipment for:
laminated fresh pasta (tagliatelle,
lasagna, spaghetti, fettuccine)
filled fresh pasta (tortellini, cappelletti,
ravioli, pelmeni, etc.)
gnocchi and filled gnocchi
precooked fresh and frozen pasta
meals

PRECOOKED & DRIED PASTA SYSTEMS - MAPIMPIANTI
precooked lasagna
precooked short cut pasta
dried oriental and instant noodles

EXTRUSION SYSTEMS - MAPIMPIANTI
Equipment for:
flaked breakfast cereals
formed breakfast cereals
non traditional pasta (rice, aglutinic, kamut)
3D breakfast cereals

EXTRUSION SYSTEMS - MAPIMPIANTI
TWIN SCREW EXTRUDER
Equipment for:
stackable potato chips and other
laminated snacks
3D pellets/snacks
baby foods (instant flours)
die-face cut pellets/snacks
direct expanded snacks

PACKAGING SYSTEMS - STIAVELLI
PACKAGING MACHINES:
horizontal packaging machines
vertical packaging machines
multi-head weighers
formats: pillow bags, brick bags,
flow pack, 4-side 4
seals
PRODUCTS:
long cut, short cut pasta
nest-shaped shaped pasta
granular products
candies, snacks, rice, etc.
SO

From farm to market with the same partner
Storage, milling
Flour handling
Processing lines for
Pasta, cous cous,
precooked flours
Packaging
systems

Projects and studies done with similar goals
Ecuador, 1984, M.A.E., pilot production of snacks, cookies and pregelled flours with
unripe bananas flour.
P.R.C., 1985 FAO, feasibility study for pasta line and baby food line
Senegal, 1985 FAO, feasibility study for soups, baby foods and cookies with local raw
materials.
P.R.C., 1985-88, M.A.E., Nutritional Center fo Cheng-Du production of pasta, baby foods,
cookies and breakfast cereals.
India, 1985 UNDP, feasibility study for baby foods and snacks based on local legumes,
reconstituted gram .
Philippines, 1986, UNIDO, feasibility study for baby foods
Perù, 1986, UNDP, feasibility study for Alto Mayo colture reconversion for pasta, baby
foods and breakfast cereals
Belize, 1986, M.A.E., feasibility study forbaby foods and cookies with local raw materials
Nigeria, 1987, Glaxo, industrial production of baby foods with composite flour high
nutritional formulation.
Angola, 1987 UNIDO, industrial production of pasta and feasibility study for baby foods
Mozambico, 1989 UNIDO, industrial production of pasta and feasibility study for baby
foods
Eritrea, 1989-90, M.A.E., industrial production of pasta (3 locations)and feasibility study
for baby foods
Benin, 1990, M.A.E., feasibility study for baby foods
Algeria, 1993, Eriad Sétif, industrial reconversion for baby foods and gluten free pasta
production.

Proposed Solution
Aim 1: Deliver nutrient and complete food, easy to
store and transport, easy to prepare, formulated
with locally available raw materials.
Aim 2: Create complete and small, but easy-toexpand,
grains transformation units located nearby
agricultural production areas, with up-to-date
technologies
Aim 3: Freed local farmers or entrepreneurs from
depending on external grain milling or transformation
of their products, thus eliminating transportation costs
and increasing qualified job opportunities in the rural
areas.

Proposed Solution 1:
Composite precooked flours production unit
Technological approach
Utilize well known and flexible techonologies in all steps
of the process, delivering a well balanced system to
transform cereals and legumes grains into flours.
Formulate combinations of raw materials that give:
Good taste
Good protein-carbohydrate balance
Proper amount of calories
Additioned with vitamins and minerals

Proposed Solution 1:
Composite precooked flour production unit
Process main steps
Mix and cook the raw materials with low shear extrusion
cooking system, forming them in sticks or squares.
Dry the composite product to a final moisture proper
for conservation at ambient conditions.
Mill the product in flour or pack as it is.
Add to the milled product proper amount of vitamins
and minerals and pack.

Grains (cereals, pulses)
De-husking
Cereals
Pulses
Wheat, Corn Rice, Millet, Sorghum Soya, peanuts, peas
Moistening-steeping Abrasion peeling Roasting-peeling
Grinding
Storage prior to mixing

Mixing different flours
Dough forming
Low Shear extrusion
Cutting
Drying
Cooling

Grinding
Vitamins and minerals addition
Final blending
Packaging

150 kg/h Composite precooked flour production
unit

Final products

Proposed Solution 2:
Small plants for pasta and cous cous
production
Technological approach
Allow the processing of durum and soft wheat with the
most advanced technologies into high quality long cut
and short cut pasta as well as cous cous
Conceive a combined, simple and easily expandable
unit, providing, if required, the complete
transformation cycle from grains to packaged
products.

Combined production unit
600 kg/h
Cous cous
500 kg/h
Short cut
Pasta
400 kg/h
Spaghetti

400 kg/h spaghetti line

400 kg/h spaghetti line

600 kg/h Cous cous line

600 kg/h Cous cous line
High tech Plastic belts
in steamer and dryer

Short cut pasta and cous cous dryer
TAS HP Technology.
Cross air flow
3 Indipendent
control zones
All SS construction
in process areas

500 kg/h short cut pasta line

Technical and technological transfer
Pavan Pasta and Extrusion School of Technology is a consolidated
reality to train and update management and operation personnel.
R&D fully equipped laboratory and pilot plant are at customer
service to develop products, formulations and for practical
training sessions.
Long time on site support programs and telematic assistance
for trouble shooting are typical follow up on projects of this
kind.

Thank you for your attention