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Posted by on Jan 26, 2016 in Grain products |

Pasta

Pasta

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented.
 

Italian pasta

 
Pasta 13% protein top quality
Pasta 12, 5% protein medium hight quality
Pasta 12% protein medium quality

Long pasta

  • Capellini
  • Spaghettini
  • Spaghetti
  • Vermicelli
  • Bucatini
  • Linguettine
  • Linguine
  • Fetttuccine

Short pasta “smooth”

  • Penne zite
  • Ziti tagliati
  • Fagiolini
  • Ditali
  • Tubetti

Short pasta “grooved”

  • Rigatoni
  • Elicoidali
  • Penne zite
  • Mezzi gomiti
  • Cocciole
  • Occhi di lupo

Pasta for soup

  • Mista corta

Fancy shapes

  • Sardi
  • Fusilli
  • Creste di gallo
  • Spirali
  • Serpentini
  • Rotelle

Special shapes

  • Riccia
  • Farfalline
  • Lasagna riccia
  • Farfalloni
  • Farfalle

Semolina flour specialities

  • Tagliatelle
  • Capelli d’angelo
  • Orecchiette grandi
  • Fusilli lunghi bucati

Other specialities made of semolina flour

  • Green Tagliatelle
  • Tricolor Fusilli
  • Precooked Lasagna

Specialities made of semolina flour and eggs

  • Fettuccine
  • Tagliatelle
  • Pappardelle

 

Egyptian pasta

 
R31 Fiocchi
R32 Farfalle
R28 Spiral
R30 Rigatoni
R27 Fusilli
R21 Pipe
R22 Penne 8 mm
R23 Penne 10 mm
R9 Rice
R7 Linguini
R5 Linguinini 2.5 mm
R6 Bucatini
R8 Fettuccini
R4 Spaghetti 2 mm
R3 Spaghetti 1.6 mm
R2 Spaghettini 1.4 mm
R1 Spaghettini 1.2 mm
and Other..

Certificate of Analysis for spaghetti pasta and food industries

  1. Type: Spaghetti
  2. Type of material: 70% – 30%
  3. Test Date: 2 /2016

 

Actual value Acceptance
Limits
Requirements
12% 12.5% Moisture . % m/m
0.78 % 0.9% Total ash . % m/m on dry basis         
0.04 % 0.05% Acid insoluble ash . % m / m on dry basis        
10 % 11% Total  protein ( N x 5.7 ).%m/m on dry basis
7.5 % 9% Cooking test: total solids.  
0.7 % 0.8 % Free fatty acids ( as oleic acid )
0.40 % 0.45 % Crude fiber content.% m /m
8 10 Total Aflatoxins. Ppb
3 5 Aflatoxin Bi
9000 cell 10000 cell Total viable count in  1 g                       
Absent 10 cell Escherichia coli count                                 
Absent Absent Salmonella in 30g                                   
Absent Absent Staphylococcus aureus                          
Absent 100 cell Yeast and moulds in  1 g                

 

Chinese pasta

 

  • spaghetti 1.9 mm
  • bucatini 3.0 mm
  • spaghetti 1.7mm
  • spaghetti 1.2mm
  • spaghetti 1.9mm
  • spaghetti 1.7mm
  • spaghetti 1.2mm

 

Contact

 
If you are interested in purchasing one of the above varieties of Pasta, please send us your full detailed inquiry, specifying the type of Pasta you are looking for, with the following necessary details so we can start processing the order:

  • Product detail
  • Quantity required (monthly or spot)
  • Packing
  • Delivery terms required (Ex-work, FOB, CIF, CNF)
  • Destination
  • Your target price
  • Method of payment required

Contact: cristian@globaexpo.com