Why Semolina Sieving Defines Final Product Texture in Pasta & Noodle Manufacturing?
Pasta and noodle quality starts long before the dough reaches the extruder. One of the important raw-material factors is semolina particle-size consistency. For pasta and noodle manufacturers, semolina isn’t simply a processed ingredient. The particle-size distribution of semolina affects the ability of the material to hydrate, mix and form dough. If the semolina contains an […]
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