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Curly Noodle

  • Shape: Curly Noodle
  • Description: Curly noodles resemble small spirals formed from flat cuts of pasta. The simplicity of the shape makes curly noodles extremely versatile. Use in soups and salads, paired with cream- and butter-based sauces, topped with tomato sauces, baked in casseroles and more.

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 curly noodles, wall-thickness measurements are taken at the flattest parts along the edges of halved noodles using either precision calipers or point micrometers.

Width

The widths of curly noodles are determined as the widest distances that can be measured across halved noodles, perpendicular to their lengths. Measurements are taken using precision digital calipers.

Length

The lengths of curly noodles are determined as the distances between ends. Depending on required lengths, measurements are taken using either precision digital calipers, rulers or tape measures.

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 0.02" - 0.03"
Width 0.25" - 0.75"
Length PCR
Moisture 7% - 10%

Retort

APPLICATIONS

Retort, Soup & Meals

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 0.04" - 0.06"
Width 0.25" - 0.75"
Length PCR
Moisture 12%

Retort

APPLICATIONS

Foodservice, Retail, Salad, Steam Table

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 0.036" - 0.04"
Width 0.25" - 0.75"
Length PCR
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 0.06" - 0.08"
Width 0.25" - 0.75"
Length PCR
Moisture 50% - 70%

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