General features
Quality durum wheat semolina pasta obtained
with bronze wiredrawing and low temperature desiccation.
The particular working method allows emphasizing the
organoleptic quality of the final product, preserving
the nutritious properties of the raw material at the
best. .
Processing type
The utilised raw material comes from
mixtures of the best-selected corn quality, of national
and foreign (France, Canada) origin. This in order to
guarantee the standardisation of the best nutritious
and functional features. The processing follows the
normal production procedures, where particular attention
is dedicated to the wiredrawing and desiccation phases,
important for the final product quality. The passage
in bronze wiredrawing gives the pasta a rough and porous
surface, which will be ideal to retain and absorb the
condiments. The desiccation provides the use at low-medium
temperatures. Particularly they never drop lower than
50°C, in order to avoid the formation of bacterial load;
neither do they exceed 75°C, in order to avoid heat
damages at the molecular structures of the nutritious
principles. The complete diagram according to modality
and times derives from the meeting between experience
of the most traditional pasta manufacturing with modern
experimentation and established in collaboration with
the University of Studies in Milan.
Ingredients
Durum wheat semolina, water.
Features
A traditional product with particular
gastronomic and organoleptic terms. The processing at
low temperatures maintains the taste and nutritious
principles to the final product, and also the capacity
to assume better the condiments, due to the rough surface,
given by the processing with bronze wiredrawing.
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