As the raw matter of macaroni, kinds of Triticium Durum Wheat and hard kinds of Triticium Aestivum Wheat are used for production . High semilona fertility (max %65) crystallization of it over the % 50, its protein is between the %13,5 – 14.0, the yellow pigment is about 5-7 mm, and lip oksidaz activity is low . These are the causes of the preference of these wheat kinds. The wheats which have these features are grinded in the mill and different particle sizes of semolins are produced . Particules in the main spaces are used for production. The real raw matter of macaroni is vermicelli and according to its kind, adding water, vitamin, mineral and additives, more attractive, nutritious and delicious macaronis can be produced.  | CARONI | | 500 G. | 25 Micron B.O.P.P. + 30 Micron C.P.P. | | 5 Kg. Bulk | 100 Micron P.E. Yellow with Concentrated | | 400 G. | 25 Micron B.O.P.P. + 30 Micron C.P.P. | | 350 G. | 25 Micron B.O.P.P. + 30 Micron C.P.P. |
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