Details
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.
Retort
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.