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Radiatore

  • Shape: Radiatore
  • Description: The name radiatore comes from the Italian for “radiators,” whose shape this pasta resembles. Small, short and with ruffled edges, radiatore are sturdy and hold heavy sauces well while offering a unique aesthetic to any dish. Use in soups, salads, casseroles and more.

Details

APPLICATIONS

A pasta's ingredient blend is a major factor in determining its application suitability. To ensure pastas meet your needs, reference the ingredients used in its manufacture, in many cases, blends can be customized to your specifications.

INGREDIENTS

Different shape and ingredient blends define a pasta's characteristics, which may include cook time, processing durability and more. Applications describe the most suitable and common uses for various pastas.

Thickness

For radiatore, the positions of measurement for thicknesses are the vane or fin edges that form the flights. Measurements are taken using either precision digital calipers or point micrometers.

Width

The widths of radiatore are determined as the distances running perpendicular to their vanes or fins. Measurements are taken using precision digital calipers.

Length

The cut lengths of radiatore are determined as the curvilinear distances running parallel their vanes or fins. Measurements are taken using strings and rulers.

Moisture

To assure specified moisture, two batch samples are ground, weighed, heated in an air oven, placed in a desiccator and then re-weighed. Results are validated using two moisture validation machines.

Retort

APPLICATIONS

Foodservice, Instant, Skillet Meals & Side Dishes, Retail

AVAILABLE INGREDIENTS

Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness 0.44"
Width N/A
Length 1.4"
Moisture 12%

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