In a laboratory or a plant where stuffed fresh pasta is produced, two types of products are stored. Products “containing common allergens” – i.e. substances or food containing allergen... Read more
Italian pasta supremacy at a global level runs the risk of being jeopardized by international aggressive competitors, like Turkey. Although Italy is still the leading pasta producer with 3.3... Read more
Filled pasta, cold cuts, sauces, vegetables, desserts, and even cappuccino: a long list of food preparations can be enriched with the characteristic pungent aroma and slightly sweet and warm... Read more
After decades of research in the senario of modern agriculture and evolving market needs, the investigation of the factors controlling durum wheat quality is still far from being concluded. Read more
All the steps of the pasta static drying process (heating, predrying, drying, stabilization) have already been described and specific technological principles for “heating” and “pre-drying”... Read more
Would you ever buy flour, tomato or meat without checking in your laboratory the protein content, the Brix degree or the percentage of lean meat? Certainly not! Conversely, when it comes to... Read more
Every year, 600 million tons of wheat and maize flour are produced and consumed in the form of noodles, pasta, bread and other flour products. Fortification of industrially produced wheat an... Read more
The static drying process of pasta is probably the most popular stabilization method of this product, since small and medium homemade discontinuous systems are much more common and widely-sp... Read more
