BBM Magazine Issue-Sayı: 34 September/October - Eylül/Ekim 2019

INTERVIEW • RÖPORTAJ 52 BBM / SEPTEMBER-OCTOBER 2019 • EYLÜL-EKİM 2019 the widest range of solutions to produce all types of pasta: long and short-cut dry pasta, nest shaped, pre-cooked pasta, couscous, as well as machiner- ies for filled, flat, and extruded fresh pasta, conve- nience food and gnocchi. We can also provide dies, cutting systems, die washing equipment; packaging lines (primary and secondary packaging) for pasta, baked goods, snacks and bulk products. Through the brand Golfetto Sangati, we design and builds turnkey systems for cereals handling and milling. With over 70-year experience and knowhow, a wide range portfolio and a consistent R&D investment, we can fully provide highly sophisticated processes and automation solutions, both for single technologies as for a multidiscipline turnkey approach. GEA’s acquisition marks a new growth stage for Pavan, which will rely on the support of a well-known strong brand with solid industrial and financial ca- pacity and with the ability to enhance and promote the development of innovative technologies and commercial synergy, aiming at offering clients high quality products and services. You are among the reference suppliers for the most important pasta producers in the world with the pasta production facilities you have estab- lished so far. What distinguishes you from your competitors? The main aspects that differentiate our offer from the customers’ are related to an extensive R&D ac- tivity both on technology and on finished products. This led to customized processing lines, tailored on the specific requests of the customers. But also, and maybe mainly, support them in defining and industri- alizing their own products, by means of dedicated pi- lot plants, flexible production lines and analysis labo- ratories equipped with all the instruments required to carry out chemical, rheological and nutritional tests. In the field of pasta, the technology developed by Pavan facilitates the use of any type of ingredient. The percentage of protein present is fundamen- tal to the quality of the pasta as it gives strength to its texture. By applying technologies such as TAS, climatic zones and vacuum, developed and patented by Pavan, it is possible to make excel- lent end products even from flours with low pro- tein contents. High temperatures are excellent for processing products made from weak flours and bread wheat flours with low protein contents be- cause they facilitate coagulation and improve the quality of the pasta. alınmasıyla bugünkü hacmine ulaştı. Bugün GEA Grubunun PEM bölümü olarak, kısa ve uzun kesim kuru makarna, yuvarlak, pişmiş makarna, kuskus olmak üzere her türden makar- na üretimi için ve aynı zamanda dolgulu, düz ve ekstrude taze makarna, hazır yemekler ve gnocchi makineleri için en geniş yelpazede çözümler sunu- yoruz. Ayrıca diskler, kesim sistemleri, disk yıkama ekipmanları ve makarna, unlu mamuller, atıştırma- lıklar ve yarı mamuller için paketleme hatları (birincil ve ikincil paketleme) sağlayabiliriz. Golfetto Sangati markasıyla tahıl işleme ve öğütme için anahtar tes- lim sistemler tasarlıyor ve üretiyoruz. 70 yılı aşkın tecrübe ve bilgi birikimimiz, geniş portföyümüz ve tutarlı AR-GE yatırımımızla, hem çok disiplinli bir anahtar teslim yaklaşımı için hem de tekli teknolojiler için son derece karmaşık süreç- ler ve otomasyon çözümleri sağlayabiliriz. Pavan’ın GEA tarafından satın alınması, sağlam