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 semi di melone, the positions of measurement for thicknesses are the distances between cuts (perpendicular to imaginary lines running from “seed” tips to bottoms). Measurements are taken using digital calipers.
The widths of semi di melone are determined as the widest distances in the direction perpendicular to imaginary lines drawn between “seed” tips and bottoms. Measurements are taken using digital calipers.
The lengths of semi di melone are determined as the distances between the “seed” tips and bottoms, and are the largest dimensions for this type of pasta. Measurements are taken using 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
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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