17 results in 0.0150 seconds.
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Does anyone have any experience with the ancient grain from Africa called Fonio? Does it work well in making pasta? Is there any pasta brands that are... -
Professional service (outsourced): Quality Assurance Center / Food Testing Lab
If I have a limited in house lab, what should I look for when selecting an independent quality assurance center or food testing lab for pasta products?...Last edited by MacDaddy; 02-23-2019, 04:05 PM. -
Cricket flour pasta
Please share experiences or success stories with pasta using cricket flour. Thanks, -
CARVER + Shock Method for Food Safety
1. What is the CARVER + Shock method?
2. Any tips for performing this in a pasta plant? -
Gluten-free certification services in USA
Who offers accredited gluten-free certification services in the United States?
Are there any with experience in the pasta industry?
...Last edited by MacDaddy; 09-15-2018, 11:31 PM. -
Ancient grains, heritage grains and heirloom grains
What are the varieties of ancient grains, heritage grains and heirloom grains? Where did they originate? Which ones are good for pasta? -
Protein Content for Wheat / Semolina
What level of protein should wheat have for making high quality pasta? -
Deciphering Wheat Genome Code
A recent article from BakingBusiness.com describes how scientists have sequenced the entire genome of wheat. The project was a collaborative effort by... -
Trade journals or magazines related to the pasta and noodle industry
What are the pasta journals and magazines related to the pasta and noodle industry and who publishes them? -
Pasta Equipment Trade Shows
What trade shows have pasta machines on display or pasta equipment reps to discuss latest technology? Thanks,Last edited by MacDaddy; 08-23-2018, 06:50 PM. -
Professional Associations for Pasta and Noodle Products
What professional associations are there related to the pasta and noodle industry, either culinary or industry related?Last edited by MacDaddy; 08-24-2018, 01:15 AM. -
Thank you. This very helpful.Leave a comment:
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Volumetric or gravimetric feeder for pasta extruders
Which type of feeder is better for pasta production, volumetric or gravimetric? What are the advantages and disadvantages of each? -
Thanks. When the measurement is taken, is there a value ir reading that would be considered a safe, non-slip surface?Leave a comment:
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Platform and decking surfaces for washdown pasta factories
There is an article in the August 2018 edition of Facility Safety Magazine, “Clearing the Air on Floor Testing” by Craig Stephenson regarding slip...
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