Fast-Cooking Pasta

A large manufacturer of consumer products needs an innovative process to make fast-cooking pasta. Cooking time should be reduced by at least 70%, and thickness/texture of the dry product must be the same as that of the reference shape. Ingredients should be suitable for human consumption. The reduction of cooking time and eventual temperature represents not only a clear advantage for a “time-starving” consumer, but also a lower energy consumption of the cooking process, which reduces impact on the environment.

Respond to this TechNeed at:
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone: 781-972-0600

White Papers

All About Aspheric Lenses
Sponsored by edmund optics
Introduction into Theory of Direction Finding
Sponsored by rohde and schwarz a and d
RR1P Rugged ATR Pluggable Canister RAID Data Storage Delivers Continuous Data Recording for ISR
Sponsored by winchester systems
dB or not dB? Everything you ever wanted to know about decibels but were afraid to ask...
Sponsored by rohde and schwarz a and d
Windows CE Development for RISC Computers Made Easy
Sponsored by Sealevel
Software Defined Radio Handbook
Sponsored by Pentek

White Papers Sponsored By: