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 elbows, wall-thickness measurements are taken using either precision calipers or point micrometers placed inside the tubes.
The outside diameters of elbows are measured at the center of their curves and with their ends facing upward. Measurements are taken using precision digital calipers.
The lengths of elbows are determined as the curvilinear distances between ends. Measurements are taken using either micro measuring wheels or strings and rulers.
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, Individually Quick Frozen Foodservice, Individually Quick Frozen Retail, Instant, Skillet Meals & Side Dishes, Retail, Retort, Soup & Meals, Salad, Steam Table, Toasted
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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