The Healthy “Free-From” Revolution
Master the “Gluten-Free” Trend: Multi-Grain Pasta Line
Engineer premium texture without wheat. Our advanced High-Vacuum Extrusion and gentle Static Drying Technology turn corn, rice, and pulses into perfect pasta.
THE CHALLENGE & SOLUTION
Solving the “Zero Gluten” Texture Challenge
Unlike wheat pasta, which relies on gluten networks for structure, Rice and Corn pasta require precise Starch Gelatinization to hold shape. Traditional extruders often fail here, resulting in brittle dried products or mushy cooked textures.
Loyal’s Precision Extrusion Technology:
- High-Shear Cooking: Specialized screw elements generate frictional heat to gelatinize starch 100% inside the barrel.
- Vacuum Degassing: Removes micro-bubbles from the dough, ensuring a dense, translucent, and vibrant pasta color.
- Multi-Grain Flexibility: Process Rice, Corn, Quinoa, and Buckwheat on the same line with simple parameter adjustments.
98%+
Gelatinization Degree
The Ingredient Matrix
One machine, endless possibilities. Our extruder parameters adapt to process the most challenging gluten-free flours.
Corn / Maize
The Challenge
Coarse texture; difficult to achieve a bright, translucent yellow color.
Loyal Solution
High-shear screw elements increase friction to fully gelatinize coarse particles.
Config: High Shear Screw
Rice (White/Brown)
The Challenge
High starch content makes it sticky and prone to over-cooking (mushy).
Loyal Solution
Precise barrel temperature control (±1°C) prevents starch degradation.
Config: Precise Temp Control
Supergrains
The Challenge
Loose structure with zero binding agent; extremely fragile when wet.
Loyal Solution
Deep vacuum (-0.09Mpa) removes air to increase density and binding force.
Config: Deep Vacuum System
Pulses (Pea/Lentil)
The Challenge
High protein content requires higher torque to push through the die.
Loyal Solution
Reinforced gearbox and high-torque motor ensure smooth extrusion flow.
Config: High Torque Motor
Process Flow Chart
From Multi-Grain Flour to Packaged Pasta: A line designed for fragile dough handling.
01
Mixing & Conditioning
High-speed mixer blends corn/rice flour with water. Crucial step: Steam pre-conditioning (optional) to start starch activation before extrusion.
02
Vacuum Extrusion
The Heart of the Line: A powerful vacuum system removes air bubbles, compressing the loose grain particles into a dense, non-brittle dough structure.
03
Auto-Tray Loading
Unlike wheat pasta, wet gluten-free pasta is fragile. We use an Automatic Tray Arranger to gently cut and lay the pasta onto drying trays, avoiding deformation.
04
Static Room Drying
Trays are moved to Static Drying Rooms. A low-temperature (35-50°C), long-duration curve ensures moisture leaves the center slowly, preventing “checking” (cracks).
Recommended Solution
Mastering the Gluten-Free Complexity
Processing non-wheat flour is a scientific challenge. We provide the software (know-how) to match our hardware, ensuring your success without the need for on-site experiments.
Proven GF Formulas
Don’t start from scratch. We share verified commercial recipes for 100% Corn, Rice, and Buckwheat pasta. We advise on precise water ratios and natural binders (like Xanthan Gum) to ensure perfect texture.
Raw Material Lab Testing
Rice flour properties vary by region. Send your local flour to us. We will run tests on our pilot line and adjust the extruder screw configuration specifically for your ingredients before shipment.
Celiac-Standard Hygiene
Cross-contamination is not an option. Our machines feature full SUS 304 Stainless Steel construction with an open-access design, allowing for thorough wash-downs during product changeovers.
Video Factory Acceptance
See your machine run before it leaves China. We perform a live Video Factory Acceptance Test (FAT) using your specified raw materials, proving the output quality remotely.
Lifetime Parts Supply
Downtime costs money. We maintain a large inventory of spare parts (screws, heaters, cutters) and guarantee DHL/FedEx air shipment within 48 hours for urgent needs.
Layout Customization
Limited space? Need to fit a Static Drying Room? We design the production line layout specifically to fit your existing workshop dimensions using CAD/3D modeling.
Technical Specifications
Optimized for batch production with static drying rooms. Capacities range from boutique to industrial scale.
| Model | Output Capacity | Drying System | Installed Power | Recommended Workshop |
|---|---|---|---|---|
| LY-GF-100 | 100 – 120 kg/h | 2 x Static Rooms | 55 kW | 20m x 6m x 3.5m |
| LY-GF-200 | 200 – 250 kg/h | 4 x Static Rooms | 95 kW | 30m x 8m x 4.0m |
| LY-GF-400 | 400 – 500 kg/h | 8 x Static Rooms | 160 kW | 45m x 10m x 4.5m |
Flexible Footprint Design
Since Static Drying Rooms are separate from the extrusion line, the layout is highly flexible. The extrusion section (linear) and the drying section (cluster) can be placed in separate rooms or arranged in an L-shape to fit your existing facility.
Factory On-Site Gallery
Real installation photos. No filters, just heavy-duty machinery and authentic engineering.
Customer Feedback
“Your nutritious rice is really beautiful, crystal clear, and has a wonderful aroma.”
“Your explanation was more complete than all the companies, even Fava and Pawan.”
Frequently Asked Questions
Common technical inquiries about gluten-free pasta processing.
Can I process 100% Corn or Rice flour without additives?
Yes. Our specialized single-screw extrusion technology combined with deep vacuum allows for the processing of 100% pure flour. However, adding a small percentage of natural binders (like Xanthan Gum or pre-gelatinized starch) can significantly improve the cooking texture and “Al Dente” bite.
Why does drying take 8-10 hours?
Gluten-free dough lacks the elastic network of wheat pasta. Rapid high-temperature drying would cause surface tension and “checking” (internal cracks). We use a Low-Temperature Long-Time (LTLT) curve (35-50°C) to ensure moisture migrates from the core to the surface gently, guaranteeing structural integrity.
Is the machine easy to clean for allergen switching?
Absolutely. The extruder barrel features an open-access design, and the static drying trays are removable and washable. All product contact surfaces are made of polished SUS304 stainless steel, ensuring no residue is left behind when switching from Corn to Buckwheat, for example.
Can I produce standard wheat pasta on this line?
Technically yes, but it is not recommended for high-efficiency production. Wheat pasta is better suited for continuous tunnel drying lines. This line is specifically engineered for the delicate handling requirements of non-gluten grains.
What shapes can I produce?
The extruder can produce almost any short-cut shape by simply changing the die mold. Common gluten-free shapes include Elbow Macaroni, Fusilli (Spiral), Penne, and Shells. We provide a full catalog of bronze and teflon-insert molds.
Ready to Produce Premium Gluten-Free Pasta?
Get a complete Turnkey Solution that includes the Machine, the Static Drying Room Design, and the Commercial Recipe for your specific grain type.
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