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Pasta

Everything about pasta, the traditional durum wheat one and the special ones with rice, corn or fiber (shirataki)

domande

About 1 year (but it depends on the type)" ] "They have a shelf life of about 1 year, although it varies depending on the type; the expiration date is in any case intended for the product stored in its original packaging.
Yes, you can find it at this link http://www.tibiona.it/zen-pasta"]"Yes, but it's called Zenpasta and you can find it in the producer's page on our website.
We have heat-treated corn flour and it is a steam-cooked flour that binds in a similar way to wheat flour.
They are spaghetti.
No, I'm from the company Miracle Noodles.
No, risino looks like rice but has a different taste and nutritional characteristics."]"No, risino looks like rice, but the taste and nutritional characteristics are different.
Yes, it should be added in a proportion of 5-10% (calculated on the weight of the flour or semolina).

To use the flour in its pure form, it should be placed on a baking sheet and baked at 90°C for 3 hours. In this way, the proteins denature and the flour binds.

The percentage of burnt wheat flour for making egg pasta is 2-3% of the weight of the wheat flour or semolina.
They are very similar, but fettuccine are wider.
To make 100% pea pasta, you need to deamidate this flour for 2.5 hours at 90 degrees in the oven.
The optimal doses recommended for coloring pasta with beetroot flour range from 2% to 5% of the total weight.

Nessuna domanda corrisponde al filtro.

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