Kochachtungsvoll
How are Jeremias noodles actually made? There are four complex production steps between the grain growing field and the dining table. Ready for an exciting look into our production? Then go.
Step 1: It’s all in the mixture
- // The durum wheat semolina is transported from the external silos to the production facilities. This happens several times a week, 25 tons per delivery!
- // 70,000 to 100,000 fresh eggs per day, from German barn farming in accordance with quality class A: The fresh eggs are processed immediately, which guarantees absolute safety and quality.
- // The raw materials durum wheat semolina, fresh egg and water – precisely dosed for the respective recipe – reach the dough mixer via the dosing systems.
- // Here they are carefully mixed and kneaded into a dough.
Step 2: The noodle comes into shape
- // The supple dough is pressed under high pressure through special molds, the so-called matrices, into a wide variety of pasta shapes.
- // Rolled noodles: The dough is rolled out several times with huge rollers and then cut into the desired width – like homemade.
- // Pressed noodles: The dough is extruded through the die in the press with a pressure of approx. 100 bar.
- // Dripped spaetzle: The dough is pressed through a perforated tray and drips into a cooking bath. Here the spaetzle are briefly pre-cooked and thus retain their shape.
- // Scraped spaetzle: The dough is scraped over the perforated tray and falls into the cooking bath. Here the spaetzle are briefly pre-cooked and thus retain their shape.
- // Punched farfalle: The dough is rolled out into a dough band and then the farfalle is punched out.
Step 3: Artistry, Patience and Control
- // The even and gentle drying of fresh produce requires a high level of skill. It is important that the product does not dry too quickly, as this can cause it to crack and later disintegrate during cooking.
- // That’s why the shaped noodles go through three drying steps in which the moisture is removed evenly from the inside to the outside.
- // In the long drying lines, the water content is reduced from over 30% to a maximum of 13%. This slow and gentle drying preserves the nutrients in the pasta.
- // Jeremias noodles are produced using traditional manufacturing processes on modern machines with fully automatic computer control. Checks are carried out continuously throughout the entire production process to ensure the high quality standard.
Step 4: Final travel preparations
- // From the scales it goes through the fully automatic filling systems into the packaging units.
- // The pasta is packaged in various customer-friendly sizes: 500 g for retail, 2.5 kg for catering, 10 kg for commercial kitchens and 500 kg BigBags for industrial customers.
- // Order processing ensures fast delivery. The perfectly functioning logistics of our warehouse prevent any bottlenecks from even arising.
- // After over 200 m of production lines, a lot of care and constant checks, the finished Jeremias noodles go on their journey – to the retailer, to your kitchen and to your table.
