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Molino Pasini assisted craftmade and industrial filled noodles producers in solving their problems related to the pastry breaking during cooking and the consequent leakage of the filling.
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| Case history - Flour suitable for the production of fresh filled pasta
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Flour suitable for the production of fresh filled pasta
Molino Pasini assisted craftmade and industrial filled noodles producers in solving their problems related to the pastry breaking during cooking and the consequent leakage of the filling.
The solution has been the development of a specific flour for fresh pasta, 00 PASTA ORO, with an ideal granulometry for a homogeneous mixing with the semolina and a right dough absorption that turns out to be flexible and easy to work. Prevent the pastry from losing too fast humidity after the creation of various filled formats avoids the breaking chance and allows a better resistance to pasteurization. The co-operation with pasta makers looking for high quality products has allowed the improvement of flours as our 00 PASTA ORO.
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