The drying process is the final main step of industrial pasta production, and it is fundamental to greatly prolong shelf life of the product (many months to some years).With drying, the relative humidity goes from 32-35% of unleavened pasta dough to no more than 12.5% of final dry pasta. This level is sometimes even lower than the initial semolina flour humidity (e.g. 14-15%). Such deep level of dryness is not achievable with natural drying in acceptable times, therefore rooms or cabinets at controlled temperature and humidity are widely used.
Controlled drying by AIRCHAL Air Handling Units was also used, where strong steps characterized by high temperatures and low humidity are precursor by a pre-drying step and followed by “recovery phase” at low temperatures and higher humidity levels. Come by a good drying cycle and use of efficient air conditioning system it faster and to results a higher quality end product.