The 4 production steps
The way to the finished noodle
Step 1
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The durum wheat semolina is transported from the external silos to the production facilities.
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Fresh quality class A eggs from German barn management are processed immediately, which guarantees absolute safety and quality.
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The raw materials - durum wheat semolina, fresh eggs and water - are fed via the dosing systems into the dough mixer, following the respective recipe.
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Careful mixing of the dough is essential.

Step 2
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Spätzle
The dough is pressed through perforated plates and then drops into a cooking bath. Here, the Spätzle are briefly pre-cooked and thus retain their shape.
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Rolled noodles
The dough for the rolled noodles goes through several rolling processes and is then cut to the desired width.
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Pressed noodles
The dough is extruded through the die in the press at a pressure of approx. 100 bar.



Step 3
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The formed noodles pass through three drying steps during which the moisture is evenly extracted from the inside to the outside.
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In the long drying lines, the water content is reduced from over 30 % to a maximum of 13 %.
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The slow and gentle drying process preserves the nutrients in the pasta.
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Despite modern technology, continuous monitoring by our trained specialist staff is essential.


Step 4
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From the scales it goes via the fully automatic bag filling machine into the shipping carton.
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We offer customer-specific packaging in various sizes, 500 g for the retail trade, 2.5 kg for the catering trade, 10 kg for commercial kitchens and 500 kg BigBags for industrial customers.
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Our order processing ensures fast delivery.
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Our warehouse with perfect logistics prevents bottlenecks.


