Food Industries An Elementary Textbook On the Production And Manufacture of Sta
Food Industries An Elementary Textbook On the Production And Manufacture of Sta
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A flat opening some- times takes the place of a round hole and ribbon forms are made. When the strings of paste are the proper length they are cut either by hand or by automatic rotary knives. The macaroni is then 106 FOOD INDUSTRIES thrown over reed poles to dry. When the weather is fine it is left exposed to the sunlight for about two hours. When partly dry it is put into underground vaults and kept in this damp place for about twelve hours or until the dough has lost some of its britcle- nes...s and is once more pliable. The poles over which the maca- roni hangs are then carried to storehouses where they remain un- til the strings have a horn-like toughness. They are now ready to be inspected, sorted, weighed and packed for shipment. In case of bad weather the macaroni is dried under cover for a longer period. The yellow color is produced by the use of saffron or of a coal tar dye.
Domestic Macaroni. There is a constantly increasing demand for macaroni made in the United States. The hardest variety of wheat is used, especially the hard wheat of Kansas and that grown in the semi-arid lands.
What to read after Food Industries An Elementary Textbook On the Production And Manufacture of Sta?
You can find similar books in the "Read Also" column, or choose other free books by Hermann T Hermann Theodore Vult to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
A flat opening some- times takes the place of a round hole and ribbon forms are made. When the strings of paste are the proper length they are cut either by hand or by automatic rotary knives. The macaroni is then 106 FOOD INDUSTRIES thrown over reed poles to dry. When the weather is fine it is left exposed to the sunlight for about two hours. When partly dry it is put into underground vaults and kept in this damp place for about twelve hours or until the dough has lost some of its britcle- nes...s and is once more pliable. The poles over which the maca- roni hangs are then carried to storehouses where they remain un- til the strings have a horn-like toughness. They are now ready to be inspected, sorted, weighed and packed for shipment. In case of bad weather the macaroni is dried under cover for a longer period. The yellow color is produced by the use of saffron or of a coal tar dye.
Domestic Macaroni. There is a constantly increasing demand for macaroni made in the United States. The hardest variety of wheat is used, especially the hard wheat of Kansas and that grown in the semi-arid lands.
What to read after Food Industries An Elementary Textbook On the Production And Manufacture of Sta?
You can find similar books in the "Read Also" column, or choose other free books by Hermann T Hermann Theodore Vult to read onlineMoreLess
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