The hot air inside the pre dryer, causes the formation of a crust on the pasta surface thus avoiding sticking and change of shape during the following stages. This process is called continuous pre-dryer.
Once the product is pre-dried, it needs to be dried passing through a multi levels dryer where humidity and heat are constantly monitored. It is preferable to keep the control parameters as near as possible to the natural ones. Not to dry at very high temperatures is therefore highly recommended in order to keep the Italian quality standard!
Before the product is finished, it needs to be stabilized and cooled up in order to avoid condensation inside the packet. Finally, a cooler lowers temperature to 20-24. Spaghetti can now be cut and removed from the drying line to get the shape and length required by tradition.