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US 5,294,454 AGranted
Method of drying pasta containing ingredients of marked coloration
AssigneeBarilla G. E.R. F.LLI - Societa' Per Azioni
InventorRoberto Guarneri
Life of this patent
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Abstract
In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75.degree. to 80.degree. C. and is then dried at temperatures below 60.degree. C. until a moisture content of 11% is reached.
Claims2
A method of drying pasta which includes ingredients which impart colour to it, comprising treating fresh pasta with saturated steam at 75.degree.-80.degree. C. followed by a drying phase at temperatures of from 50.degree. to 60.degree. C. until a moisture content of 11-12% is attained.
Dependencies are inferred from the claim text.