
This report provides the cost structure of pasta production from rolling and drying processes. A mixture is prepared using semolina flour and water, which is constantly kneaded.
Last Updated: January, 2025
This report provides the cost structure of pasta production from rolling and drying processes. A mixture is prepared using semolina flour and water, which is constantly kneaded. After it is kneaded, additional flavours and colours are added. This dough then goes into big rollers called laminators, where it is pressed into thin sheets, also reducing the moisture content. It is then pasteurised before being given a shape. After the shaping process, pasta is dried to be sold.
The project economic analysis provided in the report discusses a Germany-based plant:
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