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 radiatore, the positions of measurement for thicknesses are the vane or fin edges that form the flights. Measurements are taken using either precision digital calipers or point micrometers.
The widths of radiatore are determined as the distances running perpendicular to their vanes or fins. Measurements are taken using precision digital calipers.
The cut lengths of radiatore are determined as the curvilinear distances running parallel their vanes or fins. Measurements are taken using 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, Instant, Skillet Meals & Side Dishes, Retail
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.