Macaroni Products

Macaroni Products

 

products of dried wheat dough mixed with water.

Depending on their shape and size, macaroni products are classified as elbows, vermicelli, noodles, and shapes (bowties, scallops, stars, rings, and shells). Macaroni proper, tubes at least 15 cm long with walls no thicker than 1.5 mm, comprise an extensive group of products. Elbow macaroni are 1.5 cm long.

Protein-rich flours of the highest quality are used in the preparation of macaroni products. The best starting material is a granular flour of one of the hard varieties of wheat. The principal advantages of macaroni products are their high nutritive value and flavor, the possibility of prolonged storage without losing these properties, and ease of preparation.

Macaroni products are subdivided according to flour quality and supplementary ingredients (for example, eggs or egg powder). The preparation of the starting material for the manufacture of the products includes making up the feed composition of the flour (sorting the ingredients, mixing the flour in various proportions according to the recipe, and sifting and processing the flour in a magnetic field to rid it of impurities and metallic particles) and heating the water to 45°-85°C, depending on the starting material and recipe.

Preparation of the dough involves mixing and kneading. The dough is mixed until it is stiff and has a 28-31 percent moisture content. Kneading on rolling machines yields a compact, uniform dough suitable for further processing. The products are shaped by pressing the dough through figured openings, by cutting (for noodles), or by stamping (for special shapes). Pressing is the most common process. The starting products are portioned out by the appropriate cutting mechanism.

Once cut, the macaroni are stacked in cassettes on drying frames, hung on rods, or scattered on the drying surfaces of continuous belt-type dryers, depending on the product. Drying, which decreases the products’ moisture content to 12.5-13 percent, is accomplished by repeatedly blowing air of a certain temperature and moisture content through the macaroni. Most macaroni products are dried at an air temperature of 35°-39°C and a relative humidity of 65-75 percent for 14-18 hours. Short macaroni products are dried for one to two hours at a maximum temperature of 90°C.

References in periodicals archive ?
purchase of transportation services for transportation of flour and macaroni products produced by jsc lidahleboprodukt in grodno and the grodno region by road transport with a carrying capacity up to 5 tons 1 condition.
Asserting that Maggi is "100 per cent safe for consumption" the spokesperson said: "In recent past we have come across instances where in Uttar Pradesh, standards for 'Macaroni products' are being applied for 'Instant Noodles with seasoning' which is erroneous and misleading."
When will you launch the Macaroni products in the market?
Other segments showed the following increases: processing and preservation of meat and fish, 14.7 per cent; cocoa, chocolate and sugar confectionery, 10.5 per cent; vegetable and animal oils and fats, 7 per cent; processing and preservation of fruit and vegetables, 6.2 per cent, and grain mill, bakery and macaroni products, 3.9 per cent.
Food Safety and Standards Authority of India (FSSAI) said it will also examine branded pasta and macaroni products while asserting that it's not considering any action against brand ambassadors as of now.
15% of wheat will be exported from Kazakhstan for production of macaroni products," he explained.
Findus enjoys a commanding position in the branded pasta market in the United Kingdom, thanks to the success of its Lasagne and Macaroni products. Similarly, it has a significant presence in the children's market with Crispy Pancakes.
The product is added at the mill or pasta plant to semolina, durum flour or wheat flour used in the production of enriched macaroni products. The premix contains an overage of folic acid that provides for a loss during pasta drying.
Several of these books, of which he was often joint author, achieved considerable success and titles like Pickle and Sauce Making, Practical Canning, Quick Frozen Foods and Macaroni Products achieved very good sales and could be found in the libraries and on the bookshelves of food manufacturers and processors across the world.
We still send Hilo Macaroni products to friends and family on the mainland.
This is the first book since "Macaroni Products" by Dr Charles Hummel was published in London nearly thirty years ago, to deal with the subject of pasta production, technology and the principles and techniques of drying.
Request for quotations : Purchase of boxes of cardboard with color offset printing, intended for packing of macaroni products