High quality Spaghetti Exporters Turkey are in access. Pasta
is nowadays known as a health option worldwide. And since it consists mainly of
cereals. At the base of the pyramid is food. Therefore, it has a high share in
daily energy supply. In general, cereals are one of the most important food
suppliers. The food source is believed to be around the world, providing 50% of
the people’s calories.
Turkish Spaghetti Suppliers and Manufacturers
Turkish spaghetti suppliers and manufactures use very low salt in gradient. Turkish
Spaghetti Suppliers and Manufacturers concern about low salt standard.salt
is a macaroni supplement. Which adds one to two kilograms per 100 kilograms of
semolina. Add salt to improve the taste. And to increase the duration of the
macaroni storage. In Italy, in some cases, spinach is added to the pasta, very
finely chopped and cooked. Or spinach powder to the dough used to make nodules.
Sometimes cheese is also added to some products. Other additives to gluten
macaroni. Which is added to the macaroni used by people with diabetes. The dry
gluten ratio in conventional products (standard) is about 12%. And in diabetic
products it is 25%. On some occasions, as far as possible. The starch is
reduced. And by adding gluten, the total gluten content is up to 30%. The dough
that has this level of gluten is more robust. And has exceptional strength. It
requires a strong presser and high pressure. Which requires extras presses.
The higher the gluten level. Dough preparation becomes more difficult. It makes
it hard and even impossible to leave the mold. Turkey Exports have a considerable part in Asia. Turkish Spaghetti Suppliers and Manufacturers are all in good level of health standards.
High quality Spaghetti exporters Turkey
is a healthy diet that has a very low fat content and is rich in complex
carbohydrates and, to some extent, useful proteins. Spaghetti Turkey Export have a great deal for food industry. Nutritional and nutritional
properties of pasta are mainly due to protein, high fiber, vitamins and
minerals. A quarter of a cup of semolina powder contains 150 calories, 10% of
the 1500 calories received per day or 8% of the 2000 calorie intake, which
accounts for a major proportion of calories because of the presence of semolina
Place of Turkey in global Spaghetti market
Turkey have a great place in world market. One
unit of semolina contains 109 micro grams of folate. Which provides a quarter of
the body’s daily needs for folate. In addition, thiamine in a semolina unit
provides 21% of women’s daily needs, respectively. And 38% of the men’s daily requirement for thiamine (B1). Selenium and iron are other micro nutrients found
in semolina. Which, in turn, helps to boost the immune system, circulating
health. And improve the function of the blood cells. A lot of research has been
done on the nutritional properties of pasta. Which shows. Pasta consumption is
better than white bread. Because it causes very little increase in the level of
people’s blood glucose. And also have a beneficial effect on reducing the risk
of type 2 diabetes.
Spaghetti Most sold cuisine in the world
Spaghetti most sold cuisine in the world use qualifies semolina.The
main difference between semolina is from wheat and hard wheat. In fact, there
is a difference in the amount and quality of gluten in them. American-made
American Wheat Amaranthus semolina is popular. Because it contains more than
30% moisture gluten. Which is 11 percent gluten-free. The amount of muslin
derived from wheat in North Africa is lower in quality. Because it contains
about 20% moisture gluten on average.
The quality of gluten is
more important than the amount of anode semolina. The gluten suitable for the
production of pasta must be rigid and firm, this type of gluten is less than
the gluten that is suitable for the bread flour. Gluten is a delicious and
excellent protein that easily and quickly degrades and decomposes in
unfavorable conditions and in a warm and humid environment. If the gluten is
wet and hot, it will be squeezed out of its strength. In the production of
equipment and materials used in making macaroni, the above point should be
considered. If used from hard and unreliable wheat, it often needs to interfere
with the softer type wheat.