Skip to Content

Pasta extrusion: flour, water, drying

How much flour and water is needed for a given pasta output, what power the extruder and dryer need and how much water evaporates.

What the calculator computes

Calculates how much flour and water is needed for a given output of pasta, how much water evaporates during drying and what power the extruder and dryer need for short, long and nest-shaped pasta.

The balance is built from the moisture of flour, dough and finished products; energy indicators are given as ranges. The calculation is available after sign-in; the method is not published on the page.

Calculation example

Pasta extrusion: flour, water, drying: example

Input data

Product type
Коротка (ріжки, спіральки, пір'я)
Required output of finished dry products
500 kg/h
Flour (semolina) moisture
14 %
Dough moisture
31 %
Moisture of the finished products
12.5 %
Dry matter losses
1.5 %
Shift duration
8 h

Result

Flour (semolina) calculation
516.5 kg/h
Water into the dough calculation
127.2 kg/h
Dough calculation
643.7 kg/h
Water evaporated during drying calculation
134.1 kg/h
Extruder power range
38.6 – 77.2 kW
Dryer thermal power range
120.2 – 168.3 kW
Drying time range
2.5 – 4.5 h
Product in the dryer at one time range
1,250 – 2,250 kg
Flour per shift calculation
4.1 t

Approximate calculation; the ranges reflect the uncertainty of the empirical norms.

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.