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 pastina, the positions of measurement for thicknesses are the distances between cuts (perpendicular to lines drawn between tips). Measurements are taken using digital calipers and verified by weight.
The widths of pastina are determined as the widest distances that can be measured between opposite “star points.” In addition to piece-per-gram verification's, measurements are taken using digital calipers.
Because pastina are small star shapes symmetrical across two or more axes, they share the same length and width.
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.
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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