How to prevent dies from breaking?

Hi all,
After a broken die (fortunately not from our shop) was seen in a FB group today, I would like to write a few words about broken dies.

Dies can break, this can be due to both the dough and the die.

There are matrices that are very insensitive. But there are also matrices where you have to be careful to avoid a defect.

All motif matrices, i.e. matrices with dogs, cats, mice, etc., are particularly susceptible.
Further from the classics Radiatore and Cannelloni.

And the more pasta comes out of the die at the same time. the more likely damage can occur here.
To give an example: A ribbon noodle with 30 outlets milled into it breaks more easily than if there are only 20 outlets. Because the holes in the die naturally also cause instability.

If a die breaks because it has too many millings, then I see some fault on the part of the die designer.

With motif matrices, on the other hand, there is little room for optimization. The struts have to be thin, otherwise the noodles would come out thicker and the motif would probably not be easy to see.

For all the sensitive matrices in our shop you always have instructions with you with information about the dough.

Basically you can say:
A bronze matrix is ​​more stable than a POM matrix.
But there are also differences in the POM matrices.
Our POM matrices are turned. This is a little more expensive to produce, but this means that our POM matrices are more stable than POM matrices where the blank was manufactured using injection molding.

At least matrices from the 3D printer can withstand the pressure, they are the first to break.

How can you avoid breaking:

You can control your contribution to the longer die life through the dough.

You have to remember:
DOUGH THAT IS TOO DRY IS ALWAYS DANGEROUS FOR THE FORM AND ALSO THE MACHINE.

TOO MOIST IS NOT DANGEROUS, BUT MAY MEAN THE NOODLE WILL NOT COME OUT PRETTY

Just one percent too little fluid determines whether the die breaks.

If the dough is too dry, your pasta machine will have to work harder and apply more pressure to press the dough through the die.
The moment when the first dough is pressed against the die is particularly dangerous.
If you still have large crumbs in the dough and the dough is not as crumbly as fine as sand, then the die can no longer withstand the pressure, gives in and breaks.

The following recipe is programmed into the pasta maker:
500 gr. Semola
180 gr. water (ie 36% liquid).

This is a touch too dry for sensitive matrices such as motifs. In addition, the pasta maker does not weigh very precisely. Each Semola has different fluid needs and humidity also plays a role.
Therefore, please always increase the liquid to at least 40% liquid, so you are on the safe side.

Ie for vulnerable matrices the recipe is then:
500 gr. Semola
200 gr. water (ie 40%)

I often hear: If the dough is too wet, it will stick together.

That's not the case if you use the following tricks:
– Use liquids as cold as possible. Ie really cold, not lukewarm and not hot either.
– Don’t use flour, use semolina/semola instead.

It is important that you have a moist, crumbly dough. The crumbs should be as small as possible.

I hope my tips help something.

Kind regards
Gisela