Technical / White Paper

Unlocking Opportunities for Improving Production of Premium Pasta with Extra Fancy Patent Flour

Format: PDF file | Document type: Technical / White Paper

Unlocking Opportunities for Improving Production of Premium Pasta with Extra Fancy Patent Flour

Related categories: Carbohydrates and fibers (sugar, starches), Fats & oils, Food safety and labeling

Flour quality matters when it comes to texture and appearance in pasta. To stand out on a crowded supermarket shelf, a pasta brand must consistently deliver the appetizing texture and appearance that quality-conscious consumers demand. Pasta makers need a high-purity flour to produce optimal texture and appearance in premium fresh and dried goods. Fortunately, pasta makers have a solution in extra fancy patent (EFP) durum flour milled in the United States by Italgrani. Download this white paper to learn more.

Supplier info centre