Hydroxyethyl starch.
Food Products.
Kola nuts, cashew nuts, peanuts, bitter kola, tapioca, cassava, palm nuts, palm kernel, cocoa, beans (legumes), yam tubers, coconut..
Food Stuffs, Metals And Industrial Products.
Organic wholemeal pasta organic classic pasta organic snacks (grissini, biscotti, gallette and ricci del delta) organic sunflower oil.Ex work terms
Car spare parts, raw materials, livestock, car tyres, integral snacks, cereals for breakfast, fruit biscuits, quinoa in flakes, quinoa in grains, soy protein, oat flour, oat flakes, chocolate bars, mate tea, peanut butter, almonds flour, tapioca, sweetener, isomaltulose, crispy sesame, guava paste, nitrile and latex gloves, clothes from turkey, garments.
Daily Use Items.
Base Chemicals like, sodium hydroxide solution, EDTA, corn starch, ammonium bicarbonate, ecc. Our Company is specialized for leather chemicals but we can supply you also for detergents, pulp and textile sector..
1 PACK OF 500g OF ARTISAN PASTA BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING. 1 PACK OF 500g OF ARTISAN PASTA The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments. Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
