Classification of macaroni products

The macaroni products developed by the industry, represents the foodstuff received by drying to 13 %-s' humidity and below the formed dough from a wheaten flour and water.

The basic advantages of macaroni products as foodstuff:

- A keeping ability (more than a year) without change of properties: macaroni products are not subject absolutely not to staling, less hydroscopic, than crackers, cookies and grain krispies, well transfer transportation;

- Speed and easy list preparations;

- Rather high food value: the dish prepared from 100g of dry macaroni products, on 10-15 % satisfies daily requirement of the person for fibers and carbohydrate;

- High comprehensibility of the basic nutrients of macaroni products - fibers and carbohydrate.

Depending on a kind of initial wheat and a cultivar of a flour macaroni products is subdivided into groups and classes 1, 2:

Group A - products from a flour of firm wheat;

Group B- products from a flour soft wheat;

Group C - products from a baker's flour of soft wheat;

Class 1 - products from top-grade flour;

Class 2 - products from a flour of 1 cultivar.

At manufacturing of macaroni products with application of gustative or enrichment additives to group and class instructions add the name of the corresponding additive. For example group, 1st class the egg. Group In, 2nd class the tomato.

In turn, each of the specified types of macaroni products shares on subtypes and kinds