We produce all kind of spaghetti( vermicelli, piccoli ) in different gram and tomato paste with different Brix and packaging according to customer's need, payment rule : LC and 30% cash in advance and 70% before Shipment
We can offer you different kinds of High quality Pasta, origin Turkey 100% durum wheat.
Short cut (macaroni) 500 g PP pack can be loaded 20 tons in 1 x 40 feet container.
Long cut (spaghetti) 500 g PP pack can be loaded 27 tons in 1 x 20 feet container.
Ezi Mama Farms Limited offers a wide range of high-quality provisions and beverages, including liquid and powdered milk, tea, coffee, fruit juices, bitter kola, cosmetics shea butter lotions, black soaps, jimpori creams, bread fruits. Our products are sourced from trusted suppliers and meet international food safety standards. We ensure that our beverages are rich in flavor and our provisions offer maximum nutritional value, making them ideal for global markets. Whether you are looking to source bulk quantities or retail-ready items, we provide reliable packaging and timely delivery for all orders.
Making Italy's best pasta for over 140 years, Barilla's classic Spaghetti n. 5 looks like small pieces of string, from the Italian word ""spago"". Its popular shape makes it suitable for almost any pasta sauce, whether it's oil, dairy, or tomato-based.
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.
