Gluten-free Pasta & Gastronomy

Typical Characteristics of the Gluten-free Pasta 

The consistency of the dough gives a comparable “al dente” mouth feel, throughout the whole chewing experience, leaving no glue-like nor grainy feel at the end.

Aspect
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Aspect: like traditional pasta
   
Organoleptic
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Mouthfeel and chewing properties like traditional pasta
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Clean taste profile
   
Processing
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Tests indicate gluten-free pasta with HI-FOOD Nucleus can be
  processed on normal lines, including filled pasta lines
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Can be frozen or shock frozen with no loss of general
  characteristics

Gastronomy

HI-FOOD ingredients, in particular Hi-Nucleus for gluten free 
and Hi-Fibre WF emulsifier are particularly indicated in the manufacturing of gastronomy products and primi piatti.