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 orzo, the positions of measurement for thicknesses are the distances between cuts (perpendicular to an imaginary line running between tips). Measurements are taken using precision digital calipers.
The widths of orzo are determined as the widest distances in the direction perpendicular to imaginary lines drawn between the tips. Measurements are taken using precision digital calipers.
The lengths of orzo are determined as the distances between the tips and are the largest dimensions for this type of pasta. 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, Salad, 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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