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 lasagna, the positions of measurement for thicknesses include both curl edges and pasta centers. Measurements are taken using either precision digital calipers or point micrometers.
The widths of lasagna are determined as the widest distances in the direction perpendicular to the lines of curls. Measurements are taken using precision digital calipers.
The lengths of lasagna are determined as the distances between ends, parallel to the lines of curls. 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
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