Details
For rigatoni, the positions of measurement for thicknesses are the valleys between ridges. Measurements are taken using either precision digital calipers or point micrometers.
The outside diameters of rigatoni are determined after taking two measurements, requiring the pastas to be rotated 90° between measurements. Measurements are taken using precision digital calipers.
The lengths of rigatoni 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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