Details
For short-cut linguine, wall-thickness measurements are taken at the flattest parts along the edges of halved noodles using either precision calipers or point micrometers.
The widths of short-cut linguine are determined as the widest distances that can be measured across the noodles, perpendicular to their lengths. Measurements are taken using precision digital calipers.
The lengths of short-cut linguine are determined as the distances between cuts. Measurements are taken using precision digital calipers.
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.
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