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27 February - 1 March 2013 at Battle House Renaissance Hotel in Mobile, Alabama
Sponsored by DEMACO, the Pasta Technology Alliance and the Pasta Institute of Technology
This three-day course provides a comprehensive presentation of basic and advanced pasta extrusion and processing. It offers a detailed overview of all critical aspects of pasta extruder operations in theory and in practice. The seminar provides detailed information on how to make good pasta and a sound theoretical understanding of the dynamics of what is happening in the pasta manufacturing process.
Who should attend?
Researchers
Product developers
Engineers
Production managers
Plant managers
Executives with an interest in pasta
Presented by:
DEMACO
AXOR America
K-Tron
DeMari Pasta Dies
Lyco Manufacturing
Schedule:
Wednesday, 27 February 2013
The three levels of pasta quality
Mixer primary and secondary infeed systems
Pasta mixing
Pasta extruder design and processing technology
Extrusion heads
Extrusion dies
Thursday, 28 February 28 2013
Basic dough rheology
Flow of dough through dies
Capacity and energy input for pasta extruders
Screw design
Stability of output flow
Scale up
Dough sheet forming
Gluten free pasta technology
Pasta drying
Pasta blanching and cooling
Friday, 1 March 2013
Durum wheat and raw material basics
Durum milling basics
Semolina quality control considerations
Bulk handling systems and dry ingredient feeders
Presenters:
Joe DeFrancisci is Managing Partner of DEMACO. Joe brings over 25 years of pasta industry experience both as a technology provider and as a pasta maker. Joe began his career as an apprentice, learning to service and operate pasta machinery at DEMACO’s Brooklyn, NY facilities and in the Ronzoni pasta factory in Long Island City.
Joe along with partner Bob Ronzoni, is the founder and former President of Pasta Montana LLC, one of the preeminent pasta manufacturing operations in the western United States.
Al Lucia has over 25 years of pasta industry experience. Al has served as an applications specialist for DEMACO, Sales Manager North America for Buhler, and Pasta plant manager for Nestle and Senior Project Engineer (pasta) at Nestle Research. Currently Al Lucia represents DEMACO, AXOR-OCRIM, Zamboni and De Mari Pasta Dies.
Gabriele Cannata is owner and Director of De Mari Pasta Dies, a die manufacturer in Dracut, MA. Gabriele studied die making in Italy and served as lead extrusion and die specialist for Borden Pasta.
Leon Levine, Ph.D. is president of Leon Levine and Associates, a consulting firm. He holds a BS and MS in chemical engineering from The City College of New York and a PhD in Agricultural and Biological Engineering from Purdue. Over the past 40 years, Dr. Levine has published extensively on the fundamentals of extrusion and dough sheet forming. He is one of the world’s foremost authorities on pasta extrusion process engineering.
David Hahn, Ph.D. currently serves as a consultant for Doherty Food Advisory, Thomasville, GA. He earned his M.S. and Ph.D. in Food Science from Texas A&M University. Dr. Hahn has many years of experience in pasta processing and served as Director of Research at New World Past Company. Dr. Hahn is currently President of American Association of Cereal Chemists (AACC International).
Sharon Nowak is Global Business Development Manager: Food and Pharmaceuticals at K-Tron. Ms Nowak is a recognized leading expert in the fields of major, minor and micro ingredient feeding and material handling for food processes, and in food process engineering as well as sanitary equipment design.
K-Tron is comprised of K-Tron Feeding equipment and K-Tron Pneumatic conveying equipment, has specializing for more than 100 years in high accuracy feeding, metering, material handling and pneumatic conveying of powders and bulk materials to mixing and extrusion systems.
Steve Hughes is Chief Executive Officer of Lyco Manufacturing, the world’s leading provider of pasta cooker-cooler systems.
Please reserve your seats today at DEMACO: 321.952.6600.
Cost for the course and training materials: $895
Hotel rate is $139/night under the event
DEMACO - Pasta Technology group
Hotel telephone: 251.338.2000
Hotel website:
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