Pasta, also known as spaghetti, is a pasta that is closest to the Chinese eating habits in a Western meal. There are many types of spaghetti, each with its own name and length, and the hollow type is called macaroni by some Chinese speakers.
Regarding the origin of spaghetti, some say it originated in ancient Rome, and some say it was spread from China to the whole of Europe via Sicily by Marco Polo. As the legal raw material of pasta, durum wheat is the hardest wheat variety, with high density, high protein, high gluten and other characteristics.
There are also different shapes of pasta according to the type. In addition to ordinary straight powder, there are thousands of types of screw, elbow, butterfly, hollow, and shell.
How to dry vermicelli/pasta/macaroni in a dehydrator?
by Baixin Machinery Directions:
Drying: Put the pasta in a drying oven with strict control of heat, humidity and drying time. Different types of pasta have different drying periods. It can range from three hours for elbow macaroni and egg noodles to 12 hours for pasta. Drying time is critical because if the pasta dries too quickly it will crack, and if it dries too slowly, the chance of spoilage increases. Oxygen levels in the tanks are also regulated, and laboratory technicians routinely test for Salmonella and other bacteria. Careful handling of pasta during drying is also critical.
Spaghetti is the most fragile of the noodles and therefore hangs above the floor.
Packaging: Fold fresh pasta in pre-measured quantities into clear plastic containers. A sheet of plastic covers each container and seals it with a heat press as the containers move along the conveyor. At the same time, a small tube sucks air from the container and replaces it with a mixture of carbon dioxide and hydrogen to extend the shelf life of the product. The type of noodles, nutritional information, cooking instructions, and expiration date are listed on the label, which is attached to the top of the container. Baixin vermicelli/pasta/macaroni dryer-Click to choose
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