Macaroni derives its name from Italian word maccaroni, originally the name of a food made from pasta of groats, a coarsely ground grain.
The product must be dried to 12% moisture content or less to obtain a rigid material that will not support the growth of molds, yeast or other spoilage organisms.
The drying rate of a macaroni product is affected by the shape, thickness and moisture content of the product as well as the temperature, humidity and velocity of the air.
Macaroni is made from drum or other wheat. Raw material of macaroni is a complex organic system containing starch, protein, and many other materials which will differ in their characteristics depending on the variety of wheat used, growing conditions, milling procedures, percentage of protein, previous drying conditions, and many other factors.
The dough is extruded through a die into various shapes and forms under 1500 – 2000 psi pressure at 130-140° F.
Macaroni products are very easy for the consumer to prepare for the table. The blandness of macaroni makes it compatible with many kinds of adjuncts – sauces, topping, flavorings enabling it to be used as the basis of hundreds of different dishes.
Macaroni products
