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Pasta'n Present

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History , types , manufacturing technology , companies of Pasta and present state of Indian Pasta market

History , types , manufacturing technology , companies of Pasta and present state of Indian Pasta market

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  • 1. Pasta’n Present
  • 2. History/Origin • Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals orgrains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta
  • 3. History • In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of fried dough and were an everyday foodstuff. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-daylasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.
  • 4. Raw Materials • Pasta products contain milled wheat, water, and occasionally eggs and/or optional ingredients. • Pasta manufacturers typically use milled durum wheat (semolina, durum granulars, and durum flour) in pasta production, although farina and flour from common wheat are occasionally used. • Most pastamanufacturers prefer semolina, which consists of fine particles of uniform size and produces thehighest quality pasta product. The water used in pasta production should be pure, free from off- • flavors, and suitable for drinking. Also, since pasta is produced below pasteurization temperatures, • water should be used of low bacterial count. Eggs (fresh eggs, frozen eggs, dry eggs, egg yolks, or dried egg solids) are added to pasta to make egg noodles or egg spaghetti and to improve the nutritional quality and richness of the pasta. • Small amounts of optional ingredients, such as salt,celery, garlic, and bay leafs, may also be added to pasta to enhance flavor. Disodium phosphate maybe used to shorten cooking time. Other ingredients, such as gum gluten, glyceryl monostearate, andegg whites, may also be added. All optional ingredients must be clearly labeled on the package.
  • 5. Food Value in Pasta • “Low carb” dieters shun pasta for it’s high carbohydrate content, but for the rest of us, pasta is a nearly fat-free food that provides valuable nutrients like iron, riboflavin, thiamine and niacin, and six of the eight essential amino acids. • Pasta is also a vehicle for healthy sauces made with vegetables, shellfish and lean meats. To make pasta healthier, switch to a high-fiber whole wheat pasta, such as Whole Foods 365 Organic Whole Wheat Pasta or Barilla Pasta made with 51% whole grain. But the real issue with pasta is the portions people eat: one cup of cooked pasta provides 200 calories but people commonly eat much more.
  • 6. Types of Pasta • Elbows • Shape: Short tubes with a slight bend in the shape • Recommended sauce pairings: meat, cream, seafood, or vegetable based • Adults and kids alike enjoy this shape in the American favorite, Macaroni & Cheese. Additionally, because this shape is hollow, it pairs nicely with a variety of sauces.
  • 7. Elbows
  • 8. Fettuccine • Shape: Long, flat shape • Pronunciation: feht-tuh-CHEE-nee • Italian for: "Little ribbons" • Recommended sauce pairings: meat, cream, cheese, seafood, vegetable, or oil based • Because of its shape, Fettuccine pairs nicely with full-bodied sauces.
  • 9. Fettuccine
  • 10. Lasagna • Shape: Broad, flat, rectangle • Pronunciation: luh-ZAHN-yuh • Italian for: "Cooking pot" • Recommended sauce pairings: meat, cream, and vegetable based sauces • Put a creative culinary spin on your next meal. This shape is popularly used in recipes that require baking. Fillings might include: meat, ricotta, seafood, chicken, or spinach.
  • 11. Lasagna
  • 12. Penne • Shape: Hollow tubes. Ends are cut at a diagonal so they are pointed. • Pronunciation: PEN-nay • Italian for: "Quills" or feather" • Recommended sauce pairings: chunky meat, chunky vegetable, cream, or oil based • Penne compliments virtually every sauce and is exceptional when paired with a chunky sauce. Penne is ridged and ideal to lock-in flavor. This shape is great for baking dishes, too.
  • 13. Penne
  • 14. Rotini • Shape: Short, tight, spiral pasta • Pronunciation: roh-TEE-nee • Italian for: "Twist" • Recommended sauce pairings: meat, cream, vegetable, and oil based • Originating in Northern Italy, this shape pairs nicely with sauces full of flavor. The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Children enjoy this fun shape. Also, these shapes are great when used in pasta salads.
  • 15. Rotini
  • 16. Shells • Shape: Variety of sizes, shape of a sea shell • Recommended sauce pairings: meat, cream, vegetable, and oil based • Put a creative culinary spin on your next meal by adding shells to a variety of dishes. Fill large shells with meat, cheese, seafood, chicken, or vegetables. Large Shells are good for baking dishes. Toss mid-sized Shells with chunky sauces. Add Small Shells to soups, pasta salads, or casseroles.
  • 17. Shells
  • 18. Spaghetti • Shape: Long, thin, round shape • Pronunciation: spuh-GEHT-ee • Italian for: "Little strings" • Recommended sauce pairings: meat, seafood, vegetable, or oil base. • Spaghetti, originally from Naples, is one of the most versatile and popular shapes. Spaghetti shapes compliment a variety of sauces.
  • 19. Spaghetti
  • 20. Classification based on End Use • Baked -Winter Greens Lasagne or Baked Radicchio and Mozzarella Pasta: Type of Pasta - Spaghetti / Macaroni / Fusilli • Butter/Oil -sage brown butter or aglio e olio: • Type of pasta - Penne/Macaroni/ Fusilli • Cream/Cheese -cacio e pepe or green garlic cream sauce • Type of pasta -Spaghetti/Thin noodles • Meat -Wild Boar Ragu or Ragu alla Bolognese: • Type of pasta -Spaghetti/Fusill • Pasta/salad - salad with zucchini and pine nuts-fine pasta • Type of pasta - Pasta Salad with Spinach, Olives, and Mozzarella • Pesto -arugula pesto, sun-dried tomatoes, and pine nuts • -parsley, walnut, and black olive pesto
  • 21. Classification based on End Use • Type of pasta Fusilli • Seafood -San Marzano red clam sauce or clams and chorizo: • Type of pasta Spaghetti/Capellinin/Calamani • Soup -Minestrone, Pasta e Fagioli, • Type of pasta - substitute for the rice in this chicken soup • Tomato -Basic Tomato Sauce or raw tomato sauce (marinate tomatoes and garlic in oil for a few minutes, then toss with cooked pasta and torn basil) • Type of pasta - Penne/Spaghetti/Capellini • Vegetable -Eggplant-Pepper Tomato Sauce • Type of pasta - Macaroni/Penne/Spaghetti
  • 22. Manufacturing • Pasta manufacturing machines were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to hand made pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in Sansepolcro, Tuscany in the upper Tiber Valley became one of the most successful and well- known pasta manufacturers in the world
  • 23. Wheat Milling • Durum wheat is milled into semolina, durum granular, or durum flour using roll mills. • Semolina milling is unique in that the objective is to prepare granular middlings with a minimum of • flour production. Grain milling is discussed in AP- 42 Section 9.9.1, Grain Elevators and Processes. • After the wheat is milled, it is mixed with water, eggs, and any other optional ingredients.
  • 24. Mixing • In the mixing operation, water is added to the milled wheat in a mixing trough to produce dough with a moisture content of approximately 31 percent. Eggs and any optional ingredients may also be added. Most modern pasta presses are equipped with a vacuum chamber to remove air bubbles from the pasta before extruding. If the air is not removed prior to extruding, small bubbles will form in the pasta which diminish the mechanical strength and give the finished product a white, chalky appearance.
  • 25. Extrusion • After the dough is mixed, it is transferred to the extruder. The extrusion auger not only forces the dough through the die, but it also kneads the dough into a homogeneous mass, controls the rate of production, and influences the overall quality of the finished product. Although construction and dimension of extrusion augers vary by equipment manufacturers, most modern presses have sharp-edged augers that have a uniform pitch over their entire length. • The auger fits into a grooved extrusion barrel, which helps the dough move forward and reduces friction between the auger and the inside of the barrel. Extrusion barrels are equipped with a water cooling jacket to dissipate the heat generated during the extrusion process. The cooling jacket also helps to maintain a constant extrusion temperature, which should be approximately 51°C (124°F). If the dough is too hot (above 74°C [165°F]), the pasta will be damaged.
  • 26. Drying • Drying is the most difficult and critical step to control in the pasta production process. The objective of drying is to lower the moisture content of the pasta from approximately 31 percent to 12 to 13 percent so that the finished product will be hard, retain its shape, and store without spoiling. • Most pasta drying operations use a preliminary drier immediately after extrusion to prevent the pasta from sticking together. Predrying hardens the outside surface of the pasta while keeping the inside soft and plastic. A final drier is then used to remove most of the moisture from the product.
  • 27. Drying • Drying temperature and relative humidity increments are important factors in drying. Since the outside surface of the pasta dries more rapidly than the inside, moisture gradients develop across the surface to the interior of the pasta. If dried too quickly, the pasta will crack, giving the product a poor appearance and very low mechanical strength. Cracking can occur during the drying process or as long as several weeks after the product has left the drier. If the pasta is dried too slowly, it tends to spoil or become moldy during the drying process. • Therefore, it is essential that the drying cycle be tailored to meet the requirements of each type of product. If the drying cycle has been successful, the pasta will be firm but also flexible enough so that it can bend to a considerable degree before breaking.
  • 28. Packaging • Packaging keeps the product free from contamination, protects the pasta from damage during shipment and storage, and displays the product favorably. The principal packaging material for noodles is the cellophane bag, which provides moisture-proof protection for the product and is used easily on automatic packaging machines, but is difficult to stack on grocery shelves. Many manufacturers utilize boxes instead of bags to package pasta because boxes are easy to stack, provide good protection for fragile pasta products, and offer the opportunity to print advertising that is easier to read than on bags.
  • 29. Artisan Pasta • Rustichella works with one of the smallest mills left in Italy. They produce about a fifth of what the bigger mills knock out. • What differentiates is • (a)Bronze dyes • (b)Better grain • ©Slow drying • For further details pls check my site https://sites.google.com/site/pastaabc/home/arti san-dry-pasta
  • 30. Pasta Quality Evaluation • Physical tests based on hardness and elasticity are conducted . Please check my site : • https://sites.google.com/site/pastaabc/home/ pasta-quality-evaluation
  • 31. Preparing Pasta • As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked
  • 32. Pasta Equipment Suppliers • Italy remains the node • Please check for details on my site : • https://sites.google.com/site/pastaabc/home/ pasta-equipment-suppliers
  • 33. International Players • Italy remains numero uno • https://sites.google.com/site/pastaabc/home/ pasta-exporters
  • 34. Which are the popular international PASTA companies ? • Da Vinci http://www.davincipasta.com/ • Ronzoni http://ronzoni.newworldpasta.com/ • De Cecco http://www.dececco.it/EN/The- World-Of-De-Cecco/ • Granoro http://www.granoro.it/ • Skinner http://skinner.newworldpasta.com/ • Hodgson Mill http://www.hodgsonmill.com/
  • 35. Ronzoni Story • In 1881, a young boy emigrated from the small fishing village of San Fruttuoso, Italy, to the United States. His name would become synonymous with a kitchen cupboard staple and one of the most recognized brands in America: RONZONI. Emanuele Ronzoni was in his teens when he got started in the macaroni trade in New York. Just eleven years after arriving in the U.S., he launched his own small macaroni company with a partner and, later, joined forces with two others to create the Atlantic Macaroni Company in Queens, NY. In 1915, he went into business on his own, starting the company that still bears his name, the Ronzoni Macaroni Company. By the time World War I ended, RONZONI and its famous Genoa-style, or fancy-cut shaped noodles, had firmly established itself as one of the best-known brands in the east. New production plants were built in Long Island City, NY. By employing the latest manufacturing technologies of the day and committing to only quality ingredients, RONZONI became the number one pasta in the largest pasta market in the U.S., New York. Emanuele Ronzoni was eventually succeeded by his son. The 1950s and 1960s marked periods of significant growth. RONZONI macaroni became available in most states along the eastern and western seaboards and Puerto Rico. Today, RONZONI is part of the New World Pasta family of brands, a leading dry pasta manufacturer in the United States. New World Pasta brands include Ronzoni® Healthy Harvest®, Ronzoni® Smart Taste® and Ronzoni Garden Delight®. - See more at: http://ronzoni.newworldpasta.com/pasta_story.cfm#sthash.2kE1ltwJ.dpuf
  • 36. De Cecco Range
  • 37. Granoro • Granoro is synonymous with quality and genuineness. This 100% Italian pasta producer is one of the most important companies in Puglia, land of sun and tradition. On May 10, 2013 it celebrated the 100th birthday of its founder who has dedicated his life to the production of high quality pasta. Attilio Mastromauro is one of the Italian pasta industry’s pioneers, with a passionate story. He immigrated to New York in 1921 when he was a child, but decided to return to Italy when he had just become an adult. His decision to go back to the small town of Corato, Puglia, was an important step and he immediately started work at the family company. Under his management the factory grew and became Granoro, created and led with the help of his two children, as well as an “enlarged family” of loyal colleagues. Granoro pasta over the years has known how to find good positioning from local country shops to immense hypermarkets. Today, under the leadership of daughters Marina and Daniela, Granoro has become Italy’s fifth largest pasta producer, bringing its products to tables in Canada, South America, Australia, China and Japan. – • See more at: http://www.greatitalianfoodtrade.com/italian-food-and-companies- of-excellence/italian-pasta-producers/granoro-italian-pasta-from- puglia#sthash.3V7NiSwx.dpuf
  • 38. Skinner
  • 39. It Started With a Mill. And a Man Named Hodgson. • Alva Hodgson, a pioneering Missouri millwright, and the sturdy water-driven grain mill that came to bear his name: there begins the Hodgson Mill legacy. • Deep in the rugged heart of the Missouri Ozarks, the original mill site came to life in 1837. A second mill, built in 1861, burned down as Missouri endured the chaos of the Civil War. Finally, the sturdy building you see in the picture was constructed in 1882. Sited against a tree-covered limestone bluff, over an abundantly flowing clear spring, it was this fine paddle wheel mill that Alva Hodgson made his own. • A master millwright, Alva Hodgson was an expert in grinding grain. As the mill's business grew, Alva later partnered in the operation with his brother, George. After operating successfully for thirteen years, Alva imported traditional French buhrstones and drew up plans for a more modern turbine-drive mill, and hired an engineer to develop and implement the needed machinery.
  • 40. It Started With a Mill. And a Man Named Hodgson. • The business thrived, and the old Hodgson Mill continued to grind grains through the early decades of the 1900’s, long after founder Alva Hodgson had passed. Alva’s name had become synonymous with the mill itself, and true to his nature, the mill kept working while most traditional stone gristmills across America were shuttered. In 1969, the still-producing mill company became officially known as Hodgson Mill, Inc. • Over the years, as the popularity of naturally milled grains grew, Hodgson Mill enhanced its line of milled flours to begin producing a variety of wholesome, whole-grain products. By the 1970s, interest in natural, non- processed foods was heating up across the country, and the old mill was straining to keep up with orders. Hodgson Mill expanded and modernized its milling facilities in 1976 to keep pace. • Hodgson Mill has come of age in the 21st century, but our roots still lie with the tradition and quality that master millwright Alva Hodgson established so many years ago. We're still stone-grinding grains, taking away nothing, adding nothing, and keeping a tradition of natural goodness.
  • 41. Trends & Developments • Pasta From Turkey • Turkey is currently one of the most important producers of pasta in the world. Turkish brands that are engaged in exporting their products to numerous countries throughout the world are steadily increasing the volume of goods exported with each year that passes. Turkey is currently ranked as the second largest exporter of pasta in the world after Italy. When the quota imposed by the European Union is lifted, Turkey’s chances of being ranked first seems highly probable. Turkish pasta is preferred throughout the world for the numerous advantages it offers. Turkish pasta which is produced from the highest quality of durum wheat is differentiated from the many types of pasta produced throughout the world in terms of taste and nutritional values. Turkish pasta, with the unforgettable taste that it leaves on palates, is among the indispensable ingredients of world cuisine.
  • 42. Pasta from Turkey • Various pasta producers throughout the world import the semolina that is used in pasta production. Unlike these countries, Turkey produces its own semolina. This causes the cost of durum wheat used in production to decrease and paves the way for producing higher quality products at more affordable prices. • • Another advantage that Turkey offers is undoubtedly logistics and the country’s suitable geopolitical location that speeds up transportation. Turkey, as a country that connects the continents of Europe, Asia and Africa together with the shortest route, has the advantage of being able to export to every region in the world at relatively low costs.
  • 43. Turkish Pasta Exporters • ACARSA GIDA TEKS.İNŞ.TAŞ.İTH. İHR.SAN.VE TİC.A.Ş. • İNCİLİPINAR MH. M.AKSOY BULV. F&H İŞ MERKEZİ KAT:5 NO:2 ŞEHİTKAMİL GAZİANTEP • +90 342 215 45 95 +90 342 215 38 85 • acarsa@acarsa.com.tr www.acarsa.com.tr • AKSET GIDA SAN.DIŞ. TİC.LTD.ŞTİ. • BİNEVLER MAH.22 NL.SOK.EMRE SİTESİ B BLOK NO:51/3 ŞAHİNBEY GAZİANTEP • +90 342 339 97 87 • info@aksetgida.com • ALESTA GIDA SAN.VE DIŞ TİC.A.Ş. • 1.ORGANİZE SANAYİ BÖL.81116 NOLU SK.NO:4 ŞEHİTKAMİL GAZİANTEP • +90 342 337 13 00 +90 342 337 25 71 • info@alestagida.com www.alestagida.com • • ALTUNKAYA İNŞ.NAK.GIDA TİC. A.Ş. • 4.ORG.SAN.BÖL.83409 NOLU CAD.NO:8 BEYLERBEYİ GAZİANTEP • +90 324 237 44 33 +90 342 357 03 77 • info@altunkaya.net www.altunkayagroup.com
  • 44. Aligned Products • De Rica tomatoes are a historic Italian brand. They have been in Italy’s kitchens and families since 1912, and have always been associated with the values of freshness, flavor and wholesomeness across the entire product line. The same characteristics are as present today as they have ever been, with a new series of tomato-based products that are both simple and natural, faithful to quality with a new brand image and packaging. With its headquarters in Emilia Romagna, the company is one of the most important tomato transformers in Italy. Only the most flavorful and best varieties are chosen to become the authentic De Rica diced, pulped or sauced tomatoes. The production process also ensures that the texture, color and aroma of the raw ingredients is not lost. The range of products make an ideal base for a variety of recipes, as well as a great way to discover the bounty of the fresh Italian tomato. • - See more at: http://www.greatitalianfoodtrade.com/italian-food-and-companies- of-excellence/italian-vegetable-preserves-producers/de-rica- tomatoes#sthash.1QU5IUVP.dpuf
  • 45. Import Duties on Pasta in India • What are import duties on pasta – 45.19% • Basic duty 30% ; CVD 6% ; Central Excise Duty Cess 3% ; Customes Education Cess 3% ; Spl CVD – Spl Duty 4%
  • 46. What are the sauces used with pasta • What are the sauces used with various kinds of pasta • Easy pasta sauces • Chunky Tomato Sauce: Peel, deseed and roughly dice really ripe tomatoes. Heat some olive oil and sizzle some garlic in it. Put the tomato in, add salt to taste stir a minute, toss in torn basil leaves and serve over pasta with some goat's cheese or feta crumbled on top. • Herbed Cream Sauce : Heat a cup of thin cream gently. Add salt and a handful of fresh, chopped herbs like dill. Toss hot, freshly cooked pasta in the sauce.
  • 47. What is the size of the Indian pasta market ? • The market is 5200 tons per annum and growing at 26% every year
  • 48. Who is the target consumer ? • Two profiles • 1.Upper class who are already exposed to superior pasta • 2.Middle class who are already tasting the low end pastas • 3.Creating new customers in the upper class • 4.Creating new customers in the lower class • 5.Identifying high and medium end restaurants who could be stocking pasta and evaluating their requirements and gaps
  • 49. Made in India • Although initially mostly imported with brands such as Barilla, Agnesi dominating retail stores, today you will see Bambino and Field Fresh Agro’s Del Monte taking up prominent shelf space in the pasta section. Today there are more than 30 pasta brands in India. The pasta craze also led to FMCG companies launching instant pasta variants in the country like Nestle’s Pazzta, ITC’s Sunfeast Pasta Treat, Bambino’s Passta and the likes. But over 75 per cent of the market is dominated by dry pasta segment. Now, jumping into the dry pasta fray is yet another Indian player – Victoria Foods, a division of Rajdhani group, a pulses and wheat company. The company has invested about Rs 40 crore in a pasta project and launched its brand Banchetto. From a single machine producing 30 tonnes a day, it is looking at tripling capacity in the next two years. Rakesh Jain, Managing Director, Rajdhani Group says, “Pasta will soon be sold at street corners, in the same way noodles is sold today”. - See more at: http://www.businessworld.in/news/after- hours/lifestyle/italy%E2%80%99s-little-strings-invade-indian- kitchens/1162004/page-1.html#sthash.jZswIPwD.dpuf
  • 50. Italian Imports • Imported brands still have a large demand in the market, around 5,200 tonnes, according to VN Dalmia, Chairman, Dalmia Continental. Leornado pasta, a Dalmia Continental product imported from Italy, has been actively promoting pasta for Indian food. For instance, it has come out with ‘Pasta Makhani’, ‘Pasta Do Pyaaza’ and‘Pasta Achaari’. It has also distributed recipe books and conducted demos of these recipes nationwide in an attempt to make pasta less alien and easier to integrate into an Indian diet. “Indian tastes are certainly changing rapidly. Italian food is now the third most popular cuisine here, after Indian and Chinese,” says Dalmia.
  • 51. Spreading Into Tier 2 Towns • The popularity of pastas was initially only in the big towns and cities who had access to the foreign food. But following the trail led by players like Domino’s Pizza, which introduced its range of pastas in over 56 cities in 2009, the Italian stringy delight is spreading fast into tier 2 towns now. According to Jain, dried pasta is one of the fastest growing products in the packaged foods category. And this popularity has given rise to a parallel market for pasta sauces in the country. In the last 2-3 years, the big cities have also seen a demand for whole wheat pastas with the health conscious city dweller realizing that the maida that goes into most pastas made in India isn’t the healthiest of options. And companies are cashing in on this opportunity, with this healthy alternative being priced 70-80 per cent higher than the regular pasta. - See more at: http://www.businessworld.in/news/after- hours/lifestyle/italy%E2%80%99s-little-strings-invade-indian- kitchens/1162004/page-1.html#sthash.jZswIPwD.dpuf
  • 52. • For suggestions/feedback pls write to me at subhashis_d_g@yahoo.co.in • For new updates occasionally visit my site • http://sites.google.com/site/pastaabc
  • 53. •THANK YOU

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