Pasta wall thickness – myths and
truths

Today we want to discuss wall thickness of pasta product. This topic is important for pasta producers, so for us as well.

 Often we have customers who request to make the wall of pasta product thinner. Taking into consideration our great experience in pasta inserts designing, it is more likely that the desired result will not be achieved.

Which pitfalls can production be faced with when talking about wall thickness?  Here is the answer.

First, there may be a loss of productivity and a negative impact on the quality of the final product, due to the "locking" of the mass in front of the die, and, therefore, along the whole technological chain;

Secondly, the difference between earlier produced pasta shape well-known to the consumer and the new one, as well as the loss of pasta product shape during cooking, which may reduce the consumer's demand for the final product.

Thirdly, the packed density will be lower and the required quantity will not fit in the package, which will cause difficulties in packing.

Besides, the increase of stress in product itself, which, as a rule, shown during the process of drying, storage and transportation;

Also thinning of the product wall can cause uneven wear and general decrease in molding parts life time.

We want to emphasize that this is very important for figured difficult shapes. 

Probably, if you want minimal wall thickness reduce, you can get:

• Increasing of molding parts life time;
• Visual attractive shape and type of product.

We know exactly how to make good shape of the product and we are always ready to satisfy the requirements of producers! But having considerable experience in designing and production of pasta inserts, we ask customers to check our recommendations or share responsibility for the final result.