{"id":17035,"date":"2024-05-19T11:30:13","date_gmt":"2024-05-19T11:30:13","guid":{"rendered":"https:\/\/pastificiofiorillo.com\/method\/"},"modified":"2024-10-23T15:56:03","modified_gmt":"2024-10-23T15:56:03","slug":"method","status":"publish","type":"page","link":"https:\/\/pastificiofiorillo.com\/en\/method\/","title":{"rendered":"Method"},"content":{"rendered":"\t\t
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STATIC DRYING ON WOODEN FRAMES<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fiorillo's Method<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Carefully selected raw materials and long processing times<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\tExtremely slow drying to preserve all the organoleptic properties of taste and aroma of the wheat.\t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The core of our company lies in our pasta production method, which starts with a meticulous selection of raw materials.\r\nAll semolinas, whether Italian, organic, or conventional, undergo rigorous and stringent quality controls. From the semolinas, we proceed to create various pasta shapes through production lines equipped with bronze dies. This process is carefully supervised by the expertise of Master Pasta Maker Giuseppe.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Production process<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thanks to the implementation of Industry 4.0 technology, the entire production phase is also remotely monitored, and production data is saved and archived for future studies or to detect any\r\nanomalies. The bronze die extrusion is followed by static drying on wooden frames, the most delicate phase of the entire production process. Each drying cycle must be precisely calibrated to ensure that the pasta retains all the organoleptic characteristics of the grain and, above all, to prevent it from breaking during cooking.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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UP TO 30 HOURS OF DRYING PROCESS<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The drying time varies from 20 to 30 hours, depending on the
\npasta shapes and the temperature and humidity conditions of
\nthe external environment. The final stage is the packaging, which requires different processes depending on the pasta shapes: automatic for short pasta, semi-automatic for medium shapes, and manual for long pasta and giant formats.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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