First pasta post. The ongoing search for full traceability and consistency of quality, colour and cost
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2022 February |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Andrew Wilkinson, Milling and Grain By virtue of its various international incarnations, pasta is counted amongst the world’s most popular food staples. From ‘mein’ in China, to ‘pierogi’ in Poland, almost every country has its own version of the high carb creation. Read more about: How did the pasta story begin High quality raw material. Cleaning and tempering the grains Mixing The difference between white and durum (hard wheat) flour Making high-quality pasta available worldwide PastaSense from Bühler Ensuring supply chain traceability Staying competitive |
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