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Piancone Dry pasta
THE QUALITY OF PASTA THE QUALITY OF PASTA
THE QUALITY OF PASTA THE QUALITY OF PASTATHE QUALITY OF PASTA THE QUALITY OF PASTA Our Pasta is different from its competitors because we know Our Pasta is different from its competitors because we know Our Pasta is different from its competitors because we know how to select the best raw material:
how to select the best raw material:how to select the best raw material: Sannio Valley - this land has an endless source of pure air and fresh water which Sannio Valley - this land has an endless source of pure air and fresh water which Sannio Valley - this land has an endless source of pure air and fresh water which have been mixed into the pasta for more than 150 years. The best durum wheats have been mixed into the pasta for more than 150 years. The best durum wheats have been mixed into the pasta for more than 150 years. The best durum wheats semolina with high protein content of 12.50%. semolina with high protein content of 12.50%.semolina with high protein content of 12.50%. 233297 Pasta Linguine Imp #6 20/1 lb 245939 Pasta Penne Rigate #76 Imp 20/1 lb
The key quality features of pasta analytically defined are related to the The key quality features of pasta analytically defined are related to the following parameters: The key quality features of pasta analytically defined are related to the following parameters: following parameters:
• Protein content • Protein content • Gluten content • Gluten content • Ash Content • Ash Content • Degree of acidity • Degree of acidity
Protein content Gluten content Ash Content Degree of acidity
The factors involved in the determination of the quality features of durum wheat pasta are: The factors involved in the determination of the quality features of durum wheat pasta are: The factors involved in the determination of the quality features of durum wheat pasta are:
• The type of durum wheat from which yields the semolina • The type of durum wheat from which yields the semolina • The features of semolina • The features of semolina The type of durum wheat from which yields the semolina • • The working of dough, drawing and drying Hygiene of conservation • The working of dough, drawing and drying • Hygiene of conservation The features of semolina The working of dough, drawing and drying
From the consumer’s point of view, the basic requirements for assessing From the consumer’s point of view, the basic requirements for assessing the quality of dry pasta are:the quality of dry pasta are:
Hygiene of conservation •
• The color, which should be golden amber • Smell and taste that must be characteristic of good durum wheat semolina • Its taste, which should be slightly sweet • Good cooking performance and therefore absence of glutinosity value. A contribution to this is also the quality of drinking water used for cooking and the duration of the cooking • The capacity to not creating a mass, nor getting pasted nor broken in order to obtain a good mix with sauce
• The color, which should be golden amberthe quality of dry pasta are: • Smell and taste that must be characteristic of good durum wheat semolina • • Its taste, which should be slightly sweet Good cooking performance and therefore absence of glutinosity value. A •The color, which should be golden amber • contribution to this is also the quality of drinking water used for cooking andSmell and taste that must be characteristic of good durum wheat semolina the duration of the cookingIts taste, which should be slightly sweet • • The capacity to not creating a mass, nor getting pasted nor broken in order •Good cooking performance and therefore absence of glutinosity value. A to obtain a good mix with sauce contribution to this is also the quality of drinking water used for cooking and the duration of the cooking 233297 Pasta Linguine Imp #6 20/1 lb The capacity to not creating a mass, nor getting pasted nor broken in order 245939 Pasta Penne Rigate #76 Imp 20/1 lb to obtain a good mix with sauce
