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The C.F. Mueller Company was founded in 1867 and built one of the biggest and most-advanced pasta factories in the United States at 180 Baldwin Avenue in Jersey City, New Jersey. At one time, Mueller's Macaroni became the largest selling brand of pasta in America. It is owned by Winland Foods. [1]
Demaco was founded in 1914 making it the oldest pasta equipment manufacturer in the United States and the only one that makes industrial capacity machines in America. In the 1960s, Demaco pioneered the sanitary extruder for washdown food plants.
It was formed from the Cincinnati Screw and Tap Co., a partnership of George Mueller and Fred Holz, that became more successful building machine tools. [1] From the 1890s through the 1960s, the Cincinnati Milling Machine Company was one of the biggest builders of milling machines. [2] The company became the US's largest machine tool builder by ...
H. Mueller, Gun Shop building, circa 1859. Mueller Co. was founded in 1857 by Hieronymus Mueller in Decatur, Illinois as "H. Mueller, Gun Shop". [3] Mueller closed the business briefly in 1858 to prospect for gold in Colorado, but returned to his business not long after, expanding it to include sewing machine and clock repairs and the sale of hunting and fishing equipment in addition to ...
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A. Zerega's Sons, Inc. was a privately owned pasta company with plants in Fair Lawn, New Jersey and Lee's Summit, Missouri.The company was founded by Antoine Zerega in Brooklyn, New York in 1848 making it the first pasta company in the United States.
The National Pasta Association (NPA) is a trade association of professionals in the United States pasta industry. [3] The NPA originally formed as The National Association of Macaroni and Noodle Manufacturers of America in 1904, making it one of the oldest trade associations in the United States.
A typical dry pasta line consists of an extruder and a dryer. [1] Modern machines are highly automated using programmable logic controllers. They are called "lines" because they contain a series of processing machines through which the dough passes. It is common for dry pasta lines to run continuously for up to six weeks, with packaging done in ...
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