A new state of the art website for Foodtech
Recognizing the importance of technology in its sector of activity, Foodtech has enhanced its presence on the internet with a new site reflecting the dynamism of the company.
"We want Foodtech to maintain a prominent role also on the internet, with a site that matches our communication strategy. We've simplified the design and made navigation easier for our Italian and international customers, who now have another tool to stay in touch with our staff,” says Stefano Madrone, general manager.
Foodtech: Solutions for extending the shelf-life of fresh pasta
FOODTECH has been working for 15 years in the field of food processing machines, the experience of its staff – acquired developing and carrying Italian technology around the world – is longer.
The company specialty is the thermal treatment of pasta.
FOODTECH designs, manufactures and installs machines and lines for the production of fresh, stabilized, precooked pasta.
The technical expertise, created with the continuous collaboration of expert technologists and specialized suppliers, allows FOODTECH to offer reliable, customized solutions and comprehensive advice on production processes, also in relation to the extension of product shelf-life.
With reference to the production of fresh filled pasta, FOODTECH has focused on steam pasteurization to obtain fresh packaged pasta with a shelf-life of 40 days at 4°C, subjecting the product to moist heat treatment, without using preservatives to prolong its life. Using steam, a type of clean energy without pollution even if dispersed into the environment, FOODTECH machines have achieved excellent thermal performance and uniformity of heat distribution on the product with low consumption.
The treatment lines can be managed through a general electrical panel, with a PLC to program the production of dough (by setting the percentage of flour, eggs, water and other ingredients) and filling (through the identification code of each filling type), and to establish the parameters of pasteurization (i.e. the treatment temperature and time according to the type, weight and size of the product), pre-drying (through the regulation of treatment temperature, moisture content and time), and cooling (by setting treatment temperature, time and air speed).
From the PLC the operator can control the stocks in the flour silos and the cell temperature for the different raw materials. All data are transmitted to the terminal which tracks the various production batches recording ingredients, dough and filling recipes, all process parameters.