From the development to the production of dry pasta large capacities presses, to the researches carried out in the technology sector for dry, fresh, pre-cooked, instant, gluten-free pasta, ready-meals and couscous: Storci is increasingly investing in innovative projects.
The R & D Laboratory has been created in its new headquarters , equipped with machinery, devices, and state-of the-art analysis tools. Thanks to the great activity of the highly qualified staff, it has been recognised as a highly qualified Laboratory for the Industry research, by the Ministry of Education, University and Research (MIUR).
The activity of our Lab is totally directed to our Customers, who can test their own raw materials, enjoying the support and cooperation of our experts. If you want to plan and realise tailor-made solutions, you can test process and raw materials beyond pasta and couscous. The sectors can vary: from baked products (such as bread, pizza, etc) to extruded products (such as liquorice, chocolate, processed sugar, etc)
If your main goal is the constant improvement, even for existing machines, come and visit us and test the functioning of the new technologies.
Once you have bought the plant or the machinery, you could carry out two tests, upon evaluation:
Factory Acceptance Test (FAT)Testing your new machinery just assembled in our workshop with the help of Storci’s R&D team. Streamlining and seeing the results for yourself is incomparable!
the University experts, pasta professionals and internationally renowned pasta makers get together to exchange information about pasta, both technological and qualitative/organoleptic aspects. Among the collaborations, we can mention Parma University, Degree Course in Food Science and Technology and Degree Course in Mechanic Engineering.
From theory to practice and viceversa: the lab is supported by a well-equipped room with conference-call systems and all that is necessary for a training course. The training is organized in-house by Storci’s experts, with the support of illustrious professionals of this sector.
Our core technology is very important, such as Premix®, Beltmix, the presses and the total vacuum dough sheeters STF TV® and VSF TV, Bakmix Good reasons to regards us as your reliable and avantgarde partner
Multifunction sensor for temperature/humidity/speed/submersion/anemometer