Agriturismo Valle Ofanto
Travel Blogs from Rapone
Three day week!!
... by law, and they are used to try and ensure the health and safety of food products. For example, a Critical Control Point in the factory is that the liquid egg must be between 0 and 4 degrees. This is a CCP because raw egg would deteriorate both in terms of quality and microbiological activity if stored in a warm environment and therefore could be very dangerous to heath if consumed. Another CCP is having a metal detector check each product after it has been packed. ...
Week 4
... done on a fairly regular basis! Everything was pretty good, just a few minor points needed altering. The factory is always fairly clean and tidy as pasta requires so few ingredients and creates so little mess compared to a ready meal for example. The factory is over 30 degrees thanks to all the drying ovens so I don't like to spend too long in there! We also inspected a shipping container that was being filled with product to be sent to Sainsbury's. ...
Quality control in the Mill
... turfed out for the day. It's beautiful weather so the temptation to relocate to a bench outside is very high!! (I didn't....)
October 17th
Mill again. Today they showed me how they test the semolina for gluten content, humidity, ash content and the presence of soft wheat flour (this is bad, it should be all durum wheat).
The first stages of the test for gluten content involve removing the starch and the fibre from the ...
Back to Flumeri
... are allowed to have any of these defects, which is a difficult target to achieve. The factory makes a phenomenal amount of pasta at high speed so to have that high a level of control is tricky.
It has also been specified by a Japanese company that the spaghetti must be 1.65mm wide (with an allowed deviation of plus or minus 0.03mm!). This deviation is tiny and is not visible to the naked eye. A large part of the meeting was ...
The Packing and the Warehouse
... the following sentence has made it all the more exciting - 'it is important that drying or aeration of the wheat should take place in order to minimize the risks of [list of risks] and spontaneous combustion' !!
This evening I was taken to a nearby shopping centre as I can't walk to any shops from my hotel. I was taken by Maria Grazia who speaks good english and we were met by her brother who used to live in england so I was able to have a good chat and ...
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