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Bow Tie

  • Shape: Bow Tie
  • Description: Though its name is often used interchangeably with that of farfalle, bow tie pasta’s shape is unique. Unlike farfalle, bow tie pastas have distinct curvatures along either side, creating a silhouette similar to an oval. The shape is extremely versatile, though most often paired with tomato or cream sauces.

Details

APPLICATIONS

A pasta's ingredient blend is a major factor in determining its application suitability. To ensure pastas meet your needs, reference the ingredients used in its manufacture, in many cases, blends can be customized to your specifications.

INGREDIENTS

Different shape and ingredient blends define a pasta's characteristics, which may include cook time, processing durability and more. Applications describe the most suitable and common uses for various pastas.

Thickness

For bow ties, the positions of measurement for thicknesses are the flattest areas of the bow ends between the edges and the “pinches.” Measurements are taken using point micrometers.

Width

The widths of bow ties are determined as the widest distances that can be measured across the “tie” shapes, and between valley bottoms if ridged. Measurements are taken using precision digital calipers.

Length

The lengths of bow ties are determined as the longest distances that can be measured along the “tie” shapes, and between valley bottoms if ridged. Measurements are taken using precision digital calipers.

Moisture

To assure specified moisture, two batch samples are ground, weighed, heated in an air oven, placed in a desiccator and then re-weighed. Results are validated using two moisture validation machines.

Instant

APPLICATIONS

Instant, Skillet Meals & Side Dishes

AVAILABLE INGREDIENTS

Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness PCR
Width 0.23" - 0.9"
Length 0.59" - 1.7"
Moisture 7% - 10%

Retort

APPLICATIONS

Foodservice, Retail

AVAILABLE INGREDIENTS

Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness PCR
Width 0.23" - 0.9"
Length 0.59" - 1.7"
Moisture 12%

Individually Quick Frozen

APPLICATIONS

Individually Quick Frozen Foodservice, Individually Quick Frozen Retail

AVAILABLE INGREDIENTS

Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness PCR
Width 0.23" - 0.9"
Length 0.59" - 1.7"
Moisture 50% - 70%

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