 Which factors influence the right pasta for your industrial or food service application.... COOK TIME: Does the pasta need to cook quickly - 2 minutes or so? Instant or steamed product rehydrates quickly. Perfect for stove top applications and microwave applications. Thin-wall pasta also will cook up quicker.
PROCESSING: Does the pasta need to withstand rigorous processing, like canning? Will it be made into salad? A heavy-wall product may be recommended and perhaps some added egg white.
Equipment Consolidation: Need a product that's partially or fully-cooked for a frozen bagged meal or for a steam table? IQF (Individually Quick Frozen) is the best option.
Got a pasta question? Visit us at
IFT 2010 FOOD EXPO
JULY 17-20th
McCormick Place - Chicago
BOOTH 5281 |
FOOD INDUSTRY NEWS
CVS expands grocery aisles in latest attempt by drugstores to compete with supermarkets trying to stake a claim for a bigger piece of the nation's trillion-dollar food budget.>>>
FTC Approves Whole Foods Market's Divestiture of Three Stores and Wild Oats Intellectual Property, Denies Sale of Wild Oats Intellectual Property to Topco Associates>>>
Dallas-based Dean FoodsCo. is testing technology that cuts diesel use on refrigeration trucks up to 40 percent by eliminating a second diesel engine >>>
12 of the Most Healthy and Sustainable College Cafeterias >>>
General Mills CEO, Ken Powell, talks about the food giant's success with finding savings through "holistic margin management," and where he sees growth opportunities.>>>
DairiConcepts Acquires U.S. Cheese Business >>> |
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Prices in the Commodity Update are BULK, FOB MINNEAPOLIS and have been provided for directional purposes only. The actual cash markets may not allow for purchases at the above levels due to market timing and availability. |
To obtain a delivered price, packaged as needed, contact JIM KULP AT MINOT MILLING Tel: (215) 925-3339 x116. Visit www.minotmilling.com for our flour grades and types.
We offer bulk ORGANIC Semolina & ORGANIC bakery flour - get a quote - contact Jim Kulp. |
The information in this report is compiled from various sources. If you have a comment or question, please contact Linda Schalles. |
