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 tubettini, the positions of measurement for thicknesses are the walls between the cut ends. Measurements are taken using precision digital calipers.
The widths of tubettini are measurements of their outside diameters. Measurements are taken using precision digital calipers.
The lengths of tubettini are determined as the distances between cuts, and run perpendicular to their diameters. Measurements are taken using precision 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.
Instant, Skillet Meals & Side Dishes, 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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