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Pasta dough viscosity simulator

How the dough recipe (flour, protein, moisture, egg, fibre) changes viscosity, press pressure, output and drying of pasta.

What the calculator computes

Compare up to three pasta dough recipes: flour type, protein, moisture, egg, fibre, mixing time and temperature. The simulator shows viscosity curves against shear rate, moisture and temperature, and an animated dough flow profile in a channel.

For each recipe you see the effect on extrusion (pressure before the die, output, heating, drive power) and on drying (time, heat, cracking risk). You can then go to the press and dryer simulators with ready parameters. The model is indicative.

Calculation example

Recipe comparison: semolina and wholegrain dough

Input data

Product
Короткі трубчасті (пенне, ріжки)
Recipes compared
2
Flour type
Крупка твердої пшениці (семоліна)
Dough moisture
31 %

Result

Pressure before the die A calculation
81 bar
Pressure before the die B calculation
140 bar
Drying time calculation
9.4 h

Approximate simulation using a simplified model.

The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.