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.
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.
For large ABCs (alphabet pastas), the positions of measurement for thicknesses are the distances between cuts. Measurements are taken using either precision digital calipers or point micrometers.
Because large ABCs (alphabet pastas) are letter forms of varying but minimal thicknesses, the only measurements needed are for thicknesses and lengths.
The lengths of large ABCs (alphabet pastas) are determined as the longest distances that can be measured along unique letter forms. Measurements are taken using precision digital calipers.
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.
Foodservice, Retail, Retort, Soup & Meals
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
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