Document – Italgrani USA https://www.italgraniusa.com Wed, 12 Jun 2019 13:57:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.17 https://www.italgraniusa.com/wp-content/uploads/2019/03/Favicon.png Document – Italgrani USA https://www.italgraniusa.com 32 32 How Pasta Flour Makes Better Breads, Pizzas, and More https://www.italgraniusa.com/baked-goods-white-paper/ https://www.italgraniusa.com/baked-goods-white-paper/#respond Fri, 07 Jun 2019 16:33:22 +0000 https://www.italgraniusa.com/?p=970 Taste, texture, and visual appeal—all are notable drivers
in the purchase of breads, pies, pizzas, and other baked
goods. Traditionally used in pasta, durum and semolina
flours—both milled from durum wheat—are increasingly
incorporated in fresh and shelf stable bakery formulations
to contribute an artisanal sensory profile in doughs, as a
dusting flour, and beyond.

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]]> https://www.italgraniusa.com/baked-goods-white-paper/feed/ 0 Unlocking Opportunities for Improving Production of Premium Pasta with Extra Fancy Patent Flour https://www.italgraniusa.com/unlocking-opportunities-for-improving-production-of-premium-pasta-with-extra-fancy-patent-flour/ https://www.italgraniusa.com/unlocking-opportunities-for-improving-production-of-premium-pasta-with-extra-fancy-patent-flour/#respond Tue, 23 Apr 2019 17:40:16 +0000 https://www.italgraniusa.com/?p=949 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. 

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