AT TSSA AP P FFO OY YT TIILLA AU UQ Q EEH HT T A ewTHE esuaQUALITY cebTHE srotiQUALITY tepOF mocPASTA sti m orPASTA fPASTA tnereffid si atsaP ruO OF THE QUALITY THE QUALITY OF PASTA OF :lairetam war tseb eht tceles ot woh
Our Pasta Our is different Pasta isfrom different its competitors from its competitors because webecause know we know retaw hseto rf dselect nahow ria ethe rto upselect fo ecraw ruthe osmaterial: sbest seldnraw e namaterial: sah dnal siht - yellaV oinnaS how best
muSannio rud tseValley b ehT .sraeValley y 05has 1- nan ahtland erohas msource ran of endless aof tsapure p esource hair t oand tnofi dfresh eximairnand eewhich bfresh evahwater which Sannio - this land thisendless pure water .%0into 5for .21more fo pasta tn etnfor ocmore nyears. ietthan orThe p h150 gbest ihyears. hdurum tiwThe anwheats ibest lomdurum es wheats have been mixed haveinto been the mixed pasta the than 150 semolina withsemolina high protein with content high protein of 12.50%. content of 12.50%.
t detaler era denifed yllacitylana atsap fo serutaef ytilauq yek ehT The key quality The features key quality of pasta features analytically of pasta analytically defined are defined :sretemarelated rap gnto iare wthe orelated llof to the following parameters: following parameters: • • • •
Protein content • Protein content Gluten content • Gluten content Ash Content • Ash Content Degree of•acidity Degree of acidity
tnetnoc nietorP tnetnoc netulG tnetnoC hsA ytidica fo eergeD
• • • •
The factors The involved factors in involved the determination in the determination of the quality of the features quality of features of
utadurum ef ytilawheat uq durum eh t fowheat noitpasta animare: reted eht ni devlovni srotcaf ehT pasta are: :era atsap taehw murud • • • •
The type of • durum The type wheat of durum from which wheatyields from the which semolina yields the semolina The features of The ani•lom esemolina s efeatures ht sdleofiy semolina hcihw morf taehw murud fo epyt ehT • The working • The of dough, working drawing of dough, and drying drawing and drying anilomes fo serutaef ehT • Hygiene of • conservation Hygiene of conservation
gniy rd dna gniward ,hguod fo gnikrow ehT • norequirements itthe av rebasic snocrequirements foforenassessing eigyH for • assessing From the consumer’s From the consumer’s point of view, point the of basic view, the quality of thedry quality pasta of are: dry pasta are:
ssa rof stnemeriuqer cisab eht ,weiv fo tniop s’remusnoc eht morF • The color,•which The should color, which be golden should amber be golden :era aamber tsap y rd fo ytilauq eht
• Smell and•taste Smell thatand must taste be characteristic that must be characteristic of good durum of wheat good durum semolina wheat semolina • Its taste, which • Itsshould taste, which be slightly should sweet be slightly sweet rebma nedlog eb dluohs hcihw ,roloc ehT • • Good cooking • Good performance cooking performance and thereforeand absence therefore of glutinosity absence ofvalue. glutinosity A value. A omes tacontribution ehw murudto d o o g f o c i t s i r e t c a r a h c e b t s u m t a h t e t s a t d n a l l e m S • contribution this is also the to this quality is also of the drinking qualitywater of drinking used forwater cooking usedand for cooking and the duration of thethe duration cookingoftethe ewcooking s ylthgils eb dluohs hcihw ,etsat stI • to nor lav y•tisoThe nitucapacity lg f•o eThe cnnot escapacity bcreating a eroftoeranot emass, htcreating dnnor a egetting canmass, amrpasted onor frepgetting gnibroken kopasted oc dinonor oorder Gbroken • in order to obtain a good to obtain mix with a good sauce mix with sauce
ikooc rof desu retaw gniknird fo ytilauq eht osla si siht ot noitubirtnoc gnikooc eht fo noitarud eht ni neko233297 rb ron dePasta ts233297 apLinguine gnittePasta g Imp ronLinguine ,ssam aImp gni#6 t20/1 aerc lb ton ot 20/1 yticalbpac ehT • #6 245939 Pasta 245939 Penne Rigate Pasta Penne #76 Imp Rigate #76 20/1 Imp lb 20/1 ecuas htiw xim doog a nlbiatbo ot 38
provisions March / April 2022
