Drying - Brundu

SLOW DRYING

a decisive element of BRUNDU pasta

A LONG AND SLOW PROCESS

a slow temperature range that preserves the integrity of our product

A GUARATEE OF QUALITY

it keeps the organoleptic and nutritional qualities of our wheat intact

THE DRYING PHASE

a crucial step in the production process of our bronze-drawn pasta

Pasta drying is a crucial step for us that, if handled with care and skill, contributes to creating a high quality end product that offers our customers a unique and refined taste experience

PASTA BRUNDU

Slowly dried!

essential step to preserve the organoleptic and nutritional properties of the semolina

Slow and controlled drying: our pasta undergoes a process that can last from 24 to 72 hours, depending on the pasta shapes. The temperatures used during drying are generally contained within a range of 40-50° centigrade 50-60 C°, a temperature range that allows the integrity of the product to be preserved.

Nutritional quality of the grain: the method we use of slow, low-temperature drying is fundamental for keeping the organoleptic and nutritional characteristics of the selected durum wheat intact. For example, it preserves lysine, an essential amino acid present in relatively low quantities in wheat, which tends to deteriorate as the drying temperature increases.

Taste and texture: slow drying gives our pasta its characteristic golden yellow colour. This process requires considerable skill and attention, as well as a longer processing time than conventional methods, but the result is a high-quality pasta with a far superior taste and texture.

Goodness in the kitchen: the drying phase, which we handle with care and expertise, contributes to a final product of the highest quality, offering a distinctive taste experience on the table.

Intact product

Our BRUNDU pasta undergoes the slow drying process, which is handled with care at controlled temperatures, resulting in a product that remains intact over time and retains the qualities of the grain for a long time.

Wheat Quality

The slow, temperature-controlled drying method is a process our pasta undergoes that allows the organoleptic and nutritional qualities of our wheat to be preserved intact.

Quality pasta

The drying phase of BRUNDU pasta gives the pasta a unique and distinctive taste, thus creating a high quality end product.

High standard in the kitchen

slow-dried pasta offers a high quality product on the table, providing a unique and gratifying taste experience for the consumer.

Slow drying of pasta

By drying pasta slowly at low temperatures, we preserve its flavour and nutritional properties.

The Art of Drying

The Ancient Secret of Superior Quality Pasta

Discover how the ancient method of slow drying contributes to the creation of pasta with a distinctive taste and superior texture.

Slow drying of pasta is a method that dates back to ancient times. Traditionally, our grandparents would let the pasta dry in the sun on special drying racks and frames.

In 1889, low-temperature drying was invented, preserving the flavours of the wheat and producing superior pasta. With the advent of mechanical drying in 1903, the drying time was greatly reduced. Today, this ancient method has been perfected, giving BRUNDU pasta a far superior quality.