Why we use bronze die (and not steel) for pasta extrusion?
I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any other metal dies. Why we still stick to bronze dies instead of using steel as cheaper alternative? Are there any differences of pasta structure after extrusion (steel vs bronze)?
Best Answer
Some factors that could be the reason:
- Bronze is harder than plastic, thus more durable
- softer than steel, thus easier to machine and wears the tools less. Perhaps that could make it cheaper to produce.
- it has low friction against other metals; perhaps that property helps the pasta dough glide more easily out of the die
- bronze alloys can also be resistant to corrosion, so there's no need to coat it with teflon (again making the die production process more expensive). Of course, stainless steel doesn't need to be coated.
Edit:
I asked a pasta die manufacturer and they stated two main factors: Texture and Temperature.
Bronze provides the pasta with a rough texture that helps the pasta retain the sauce
and
Bronze also stays within a temperature range that is good for extrusion as you want some heat, not hot, but not cold either. The pasta flows better.
That makes sense: as pressure from pushing the pasta through the small holes of the die builds up, temperature will rise. A material that heats up too much could change the structure of the dough, and bronze must heat just enough to justify its use over steel.
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Quick Answer about "Why we use bronze die (and not steel) for pasta extrusion?"
Bronze is harder than plastic, thus more durable. softer than steel, thus easier to machine and wears the tools less. Perhaps that could make it cheaper to produce. it has low friction against other metals; perhaps that property helps the pasta dough glide more easily out of the die.How are pasta dies made?
English translation: bronze die(d) GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) Italian term or phrase: trafilata al bronzo. English translation: bronze die(d)What does Al Bronzo mean?
There is a simple solution to all this, put the dies in a bucket of water when you finish making pasta, add a teaspoon or two of bleach or vinegar, leave the dies until the next time you make pasta.Extruder pasta machine \
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Answer 2
Have you ever tasted bronze-extruded pasta? Cheaper (mostly teflon) extrusion are common on lower quality but those have also a totally differet taste.
Sauce-stickability alone is enough to justify stickin with bronze.
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