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Plant and Process
Dry semolina pasta is made from durum wheat and water and is produced by extrusion or lamination and then a drying process. The pasta production process does not require additives and preservatives: it is drying process that guarantees the conservation. Every year, the Barilla Group produces about 1.000.000 tons of pasta in 5 countries (Italy, Greece, Turkey, United State and Mexico) and 8 plants: environmental impacts are presented for each country except for Mexico.
Products included in the analysis are Classic semolina pasta cuts (spaghetti, penne, fusilli, etc.); Piccolini (miniatures of classic semolina cuts); Specialità (reginette, orecchiette, ruote, etc.). Shape is the only feature differentiating these products, since they are all produced using as only ingredients water and semolina.