{"id":10322,"date":"2024-06-21T18:21:54","date_gmt":"2024-06-21T16:21:54","guid":{"rendered":"https:\/\/www.brundu.com\/drying\/"},"modified":"2025-10-06T08:34:08","modified_gmt":"2025-10-06T06:34:08","slug":"drying","status":"publish","type":"page","link":"https:\/\/www.brundu.com\/en\/drying\/","title":{"rendered":"Drying"},"content":{"rendered":"\t\t
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SLOW DRYING<\/div>

a decisive element of BRUNDU pasta<\/p>\n<\/div><\/div><\/div><\/div>

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A LONG AND SLOW PROCESS<\/div>

a slow temperature range that preserves the integrity of our product<\/p>\n<\/div><\/div><\/div><\/div>

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A GUARATEE OF QUALITY<\/div>

it keeps the organoleptic and nutritional qualities of our wheat intact<\/p>\n<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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THE DRYING PHASE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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a crucial step in the production process of our bronze-drawn pasta<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/strong> taste experience<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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PASTA BRUNDU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Slowly dried!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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essential step to preserve the organoleptic and nutritional properties of the semolina<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Slow and controlled drying<\/strong>: our pasta undergoes a process that can last up to 18 hours, depending on the pasta shapes. The temperatures used during drying are generally contained within a range of 55-65\u00b0 C\u00b0, a temperature range<\/em> that allows the integrity of the product to be preserved.<\/p>

Nutritional quality of the grain<\/strong>: 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<\/strong>, an essential amino acid present in relatively low quantities in wheat, which tends to deteriorate as the drying temperature increases.<\/p>

Taste and texture<\/strong>: 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.<\/p>

Goodness in the kitchen<\/strong>: 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Intact product<\/strong><\/h4>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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