Discover our secret ingredient and bring #gustoLiguori pasta to the table.
Discover our secret ingredient and bring #gustoLiguori pasta to the table.
Discover our secret ingredient and bring #gustoLiguori pasta to the table.
Discover our secret ingredient and bring #gustoLiguori pasta to the table.
The tenacity of our pasta is certified by our Method!
Our method guarantees good pasta, always al dente, but how can one test tenacity analytically?
In order to prove our unmistakable, always al dente texture, we rely on objective tests to assess the consistency of both cooked and uncooked pasta. These tests show how the quality of a product depends not only on the raw material, but also and above all on the processing methods.
We test:
• breaking strength
• firmness
The quality of the semolina gluten can determine the strength of dry pasta.
Pasta breaking strength
Cooking strength, commonly referred to as tenacity, can be compromised during the delicate drying phase: in fact, if pasta is dried too quickly, moisture gradients are created that facilitate breakage. We carry out numerous tenacity tests to ensure the highest quality standards at all times.
Discover why we dry Liguori pasta slowly and at low temperatures!
The firmness of the product is a fundamental element in guaranteeing a unique taste experience.
The test involves the use of specific certified instrumentation capable of testing tenacity and firmness by expressing the results in grams/centimetre and grams/second.
All tests are carried out with specific certified texture analysis instrumentation both inside our plant and outside, at accredited laboratories.
