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 fettuccine, wall-thickness measurements are taken using either precision calipers or point micrometers.
The widths of fettuccine are determined as the widest distances that can be measured across the noodles, perpendicular to their lengths. Measurements are taken using precision digital calipers.
The lengths of fettuccine are determined as the distances between ends. Depending on required lengths, measurements are taken using either precision rulers or tape measures.
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, Steam Table
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
How can we innovate your next marketplace success?
Please fill out the form below and a member from our sales team will contact you shortly to explore how we can help.