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 shells, the positions of measurement for thicknesses are the valleys between ridges. Measurements are taken using precision point micrometers.
The widths of shells are determined as the external distances perpendicular to their ridges and between their “points.” Measurements are taken using precision digital calipers.
The lengths of shells are determined as the curvilinear distances running parallel to their ridges. Measurements are taken using either micro measuring wheels or 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, Individually Quick Frozen Foodservice, Individually Quick Frozen Retail, Instant, Skillet Meals & Side Dishes, Retail, Retort, Soup & Meals, Salad, Steam Table, 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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