Macaroni horns

Pasta or Maccheroni is a culinary product made from dough mixed with water. Currently, there are over three hundred different varieties of pasta, which differ not only in appearance and composition, but also in taste, and in addition in consumer characteristics. All pasta products are divided into three main varieties depending on the flour on the basis of which the dough was mixed.

The following types of pasta are distinguished:



pasta made from hard wheat varieties (flour of the highest, I and II grades);

pasta from soft vitreous wheat flour of the highest, as well as grade I and II;

pasta made on the basis of prime or grade I bakery wheat flour.



In addition to the above classification, pasta varies in shape and size. Perhaps among all the numerous subspecies of pasta, horn pasta is the most popular and in demand among the inhabitants of our latitudes. This type of pasta refers to tubular and short subspecies of the product.

Horn pasta is a culinary product that has a straight or curved shape with a straight cut. In accordance with the standards provided for in the food industry, the length of the horns should not exceed 4 cm. Pasta horns are a versatile food product with which a large number of different culinary products can be made.

Horn pasta is great for side dishes, as well as first courses. In addition to pasta, horns are used to make casseroles. It is worth noting that currently on sale you can find several types of horn pasta. Moreover, different varieties of horn pasta will differ in taste, as well as cooking time.

Horn pasta is divided into three main groups or grades in accordance with GOST R 51865-2002 "Pasta products. General Technical Specifications:



Group A horn pasta is made from higher, first and second grade flour obtained during the processing of wheat solids;

Group B horn pasta is produced from top and first grade vitreous wheat flour;

Group B horn pasta is made on the basis of top bakery flour, as well as of the first grade.



It is worth noting that horn pasta, like other high-quality pasta products, is usually produced from hard wheat. Such pasta better retains its shape and does not boil during cooking. In addition, macaroni cones from solid wheat varieties differ in their vitamin and mineral composition and a fairly low calorie level.