The Macaroni Journal

Total Page:16

File Type:pdf, Size:1020Kb

The Macaroni Journal r THE MACARONI JOURNAL Volume 64 No. 12 April, 1983 Tht' . , DOU@ [})[P@ OUOD@[P [})[)~D[) M(lC(lrOtl i [})[)GOG[)[j@o 0 0 ,' , 'j .... .. " J, ' 1/',/' "" \ .,1 .... " I",.,., '. \. '1. 1" If, '/fl .. ,I, \' . ' 1"li,,', '" 1/1, .,.- I .. ,t o" , " ff " ". ' I ' ",.f. 'I•• ·. · ~· ., • ./I.h· . Io l "· ' rl'~ / ' " ,.11 " "lI,-.. ,/, Ii "." , \I I , ." ", / ,/. 1, " " If 0' / ' " ' ' 1'.,1.";1", /'1 )' 98 3 1'1 ' •• , • " , ~" .7~;J .9J,Ju.·; ",. \I \I I' ",. " , " ,. • " " \ " " \I , " " ", " " " , '" " ," , , " . "" " " \I , \I \I" , , \I 1'1 .... , . \I t •• ,' " \I " , , , I ,( .. " '" ' " 11 11 iI, ,. , \I " ~";" ' I Im-,I " \\ II \ 1 1\ . " 1 1, 11. ,,, I I".,' I, ,I 'II ~ ' , , \I , , \ 1111 . II f. -I \I I \ I '. " ·11 ' II II . " ", , \I ":' ' ! , 1< , .. \I ., I . I I •• ', ., \ 1. I' • • \ 1 " , .~ ., ' \I , 1( . b, I, .. ",.'" .. " " , " " ,. ,,, " "" \ \ , h., \I I ' ,. ; . ~, I ' \ " " \I ,. " II \\ \I 1 \I I ,' ,. U \\ ,~ , ,'" '.. , ".. , , \I ", " '" \I I, , " " b., : "., \I " ,,, I' " I \I ' .. \I ,. " \I , ;; .. , " " ii, .. ~' " I, \I , '" , .. \I " , " A t.I ' , . ... ': ' . • ' .1'" -."t -t., ... I· .. , " ,I," \I , , \I • I ~ •• ,tI" . - ',.,' • I • (1 I . ,~ 10, 'h' ,' ,I .. .1. , JI;) ' " " " .. : ', 'I 't. • ,., , 'h l , " ,. ,1,',,- .. .. \\", " .. H " ;. lmCIIy .aIcuI.led. .. ;, upccl<d AT TN. OLD TIMIU' PAITT ENTHUSIASTIC WINTER MEETING lit ' ItIC GAIT panel will respond 10 D. by on: !han 200 dcltp... made lhe .c complaints sprine. buI there T"-" A_ ;. 10 rcal clue as to disposition of M autndancc II the Winter Mm· Anlhony 0 ... 0I1ht T echnlea' A • Marco lhe 11>_. Ina held AI lI<och. Aorida lain Council Inlroduced Mickey Ski . best ncr in IC'VtfIJ ytan. Cobert Roamni had a dilplay 01 ner of the Standanb Commitlec . .. I ,J ... It 26 Impor1<d producII btin, !Old 0Wrman Joe Viviano noIcd that reponed lhe ....._ Oft lid wei,: I ill lhc nonheastcm market al kwter this lilendanc:c wu a 'ymbol of loss lIudy hu btJUft wilh ..mph. pri.'CS by chain stort'\, He notc..J thai in lhe A"""iolion diana< - chan,. beina collected at Skinner's pllnt In 4it ~"Ct containen to chain warehou~ and che,. in !he new mc:mbcnhip Omaha and Mueller', plant in Nfl\ -.1 lOphislic:ated ml&fketin, plans are mix whh and dift'ftenl poinls new Jcney as .'CII as warehousn in Min. a I'art of the import effort. He stated 01 he views. "The challen",.- lOki. neapolis and New York. Ra~lIls in !hi. Is trul)' an irklu5lry prublrm wilh "is 10 _ chan",.- The A"""la­ moisture lou will be tabulaled by Ihe thr pcnctralion utendin, now into lhe lioa it ,tronac' Ihan nu due 10 plan· facult)' 01 North Dakota Slalc Uni. Middle West. He caUN for unified Dina. and ...... he, we . i ll develop vcnily, and a facully member . .. ill lCtioa, a unUled IndUJIry. 111m has hem lJaIiIyIna _ lrom voIun,"" wrile a paper on lhe sHady al Ihe Mr. Silvenn.an rccommcrMkd t.'O end ol !he year. counts of action: I) an industry ",r­ _, a unified Ind ....ry . There hI' H. abo reponed rt<OlllJ1l<ndo· \f)' on injury. 2) a reconskkration been .,.,lIyin, mpomc Irom voIun­ the lions sodium labclin. had bC'cn of a counkrVailin, duty case . 'hkh ICOn amon, !he mc:mbtnhip. Three tor .uukl rcqui" updatin, dala on in­ new mtmbtn wm dtC'ted to lb: sent out in • buJletin aDd that • """ jwy 10 the induslry. A political .ac. 1IoanI: Norman Weckerly 01 Hunk­ ltel levd leI.er com:lalin, paUl ok· tedS with wheat levels has betn tion P'oaram would hel,htCII natiun· liNd. Nonh Oak"'a. will re_nl draIItd. aI aWIl'CntU of lhe problem and poli' !he dlUllm "owen. Newly oppoinled ~y act support lrom Con,""s. Prnidtnl Joe Llehlenbtra will have An Instron Tatin. Instrumenl h btin, pwdwed lor Oak .., a sal. Sltv< Brody 01 Ronco Enler­ NOfIh -'.- 10 priscs rtpIa<es Andy Andtnon who utilizts 1.'0 carousels Dnd • star mi •• State Uoivcnily as a memorial A fin' VOl' Marco 0ptnI--Doane reporttd Ihal the ehe laic Jamft Winston. i, ,"IriD, AI !he end 01 M"",h. cr to make a wry prolaliotW JnKft­ Pbnl Opcnttions Seminar scheduled la'iun. The Itripl will he reponed riel)' of dW'\lm was "Icued January "In !he world 01 paUa lor 1982'­ 13 and will bt named "Uoyd" in lor lhe Toronto Hilton Harbour CHile Mid, dalo ....... in !he Macaroni Journal. and lhe olide. Mr. Viviano "SAMI honot 01 Mr. Skinner. ia Toronto, Onlario, March 21·24. an increuc of .. 10 4.S percent in will be available at 5500 a sci or .. ould fealure t".. o morninp of lalnl ranal basis 01 550 for fh'C-day Darla TuflO with the Nutrition Re· IOn .... wllh dollar uIts up , per­ on a a ilfoonalion on pachJin, cquipmenl perind. scardt and Educalion CommiUce fl.' . ...... The Indullr)' mull ",lIlhe ,row:h from supplien to the: industry plw. porIed ..... 0 ..orch had btm mad, rcconJ of tome 12 percent in five Oint Menid.: I'Cpor,ed that the pbnl loun in the afternoon rollOVlo'cd of .he USDA World Food Bant dal I )'Ors wbc1c all OCher ,rocnies are lood edilOn .. ""am had btm Il>0l1 by a halr.... y ltUion on o.olilY and a KCOnd draft wriUtn. but Itl ": up only 3 percenl. suc:ceuful-"one 01 the bat ICCn in f'11c1es before adjoummcnl al noon information occds tiplmin, up all 1 \he food industry." The electronic 011 Thursday. Marth 24. Rcctstralion Now .......... ..... dc ..1opcd on cooked paUl. media provam has prncrcd two net­ n ' feN the .eminar. includin, meals. mao committee will ha\'C a I'Clenc by Jul' Newly .ppoinkd Praident Joe v.'Ofl placements for tome 6 miUion In als. and tran~portillKm is $100 for Lichtcnbcrl was inuodumJ by Mr. audience Impressions, si. local plACe­ c.,_ A_ lilt. ~bcrs and rooms my~ be ;»btained Viviano. He obitrved lhal tM N.· ments (or some ) million imprcuions Reponin, lor the Government A pt. mplly. bc:cauK our block h.n been lional Puta li.uoc:ialiot1 had been :a plus some 83 stations that ulCd the ftl 'llN. )caWn, trade ISiocialior, for MHnC' 80 NPA television kit fain Council. Rick Silverman sa ' yean n:rrncntin. a b.nN:. lOIid, IUM.I there is a continICncy statement , A"''-1 C_ Elinor Ehrman of Bur5lon-Mantrl. very compclilive tMnjneu. He al~ pact.,. lamperinl lor !host mcmbt ohn Wnterber, of the Industry noted thl. the Auodation had tilken ler rcporled Ih.. !he major mruaSC ..ho waD' I copy. Thl. ;, av.uab. Al \'isory Council reponed thilt Con· bein, communicated 10 the prns action, in nt.bli~inl irs rrom !he Auocialion oIIice. On II AI a. General M~s, and Pillsbury will touch "fl· throuJh our product promcuion mcnt - "'C mUllt cope - bUI you can. lqic:: plan and incrfasin, dun for dlC pro­ mailer of imports.. he pve the bad ad to the millen' rontribulion 10 the Pal' Pr.. iden'l Honored cram is: ''Your family can cal palla not Ih'c wilhoul lItren, Too much bcndit 01 the .,'hole indUllry. He lI.id pound on the European COlIUn(' 19 \) bud",• • c. W. Jock Wolle 1'J41-1'J4M wrcss for 100 long C3U)O wear. E •• cvny day. beeauK it is low in cal. Market pndicc of common pricin iorman Weckerly. newly elected he: Joob upon hi, appoinlDXnI as a C. frederick Mudlcr 1t,l~O·I'J52 ('('uil'c ""car or burnout is thr de· penonal opportunity and thai mem­ .. nbtr 10 lhe Board. reponed Ihcn: Uoy~ E. S~in""r 1956-195M plelion or oneself uhauilin: the \'i,­ ben can elpect rdum on investment s...., CImoIodoo Ud be a stron, shlfl 10 Iprin, wheal ,­ .1 Peler J, Vi"iano 196M-19711 ible OInd mental rnourccs, POly ,,'­ on their quantrly dues payments wdth 107 COMWnCt ....ptinn ill Jurum country this year as durum ))6.l".17. Vincenl OcOomcnK."u 1972-'974 lenlion In Ihr si,nals OInd leOirn tu a specific plan 01 ""OIk caphaJizjn, on III Ne"''flllptt Syftidiurn ca f}O\U will be 151 perttnt 01 diup­ "<.m')" Paul A, Vermylen 197M·19KII "OIY "nil." comillee acdvilits and bc:in, f'CSron­ ftfajor Matttt 8 /W N",tpapn 461.CXMI.OOO pt ,raDC:C, the hiJhcsI for any class " Lester R. Thunton, Jr. 19MU-It,lKl sive 10 Induslry ntfiIs, • Subumaa Hc"""pcn )0,_ cI wheal. He pmlicced a dtcrtut 01 e .....1o~ S<uIoa 7 S,..sicaacd Sunday Suppkmmlt H.214.,,, 10 'It )' percenl In pianlinp. C_ 51 .... 50_ Frank BUlrtd., bUllineu conllullitnt. A_ NC'lnpaocr Color han " .111.409 1..<1 Th"",on reported lho. !he '" had Ihese ~rvations on cOish now Coopcralh'c Publicil)' and II ConfoWnCr Council Chairman Paul Com".,.... Orpniulioer " ~ 1tI1 Indu5lry Council is ;alive and Jim .00 hine C~rtrr 'I\'e ~timu · managcmcnl. E"ery f~ssion iii fol· " . i ~ .1 UICI Vermyltn introduced Tc..J Sellann)' lil. .. ;oJ. Tbey have a problrm of con­ lalin, .eminar on SlrC10S and burnoul. lov.. ed by good timcll which in tum are Ihe Trade Rclation~ CommiUcc. Ted VI.dnt in dcYe1opin, consumer mn­ Sims was defined lUi any area of dif· follo\\'C(j by .anolhcr r«enion, AdjUit 000 - pasta l. not f,aurnin,." 80x commodit), prcfelalCC', and common ii· prncnted a 7~ minute sJide prnen. ytn backed b)' nutritional meareh. ficulty. Habits arc oflrn communica· accordingly, Mml bU5innsn do not iCOI'e for consutnl:r pu~icalions. 1982: naDC.... The 301 C&IC &rJU<S Ih,' latioo the p;ma "ory to CUS. Basic rneardl on conlumer attillades tion blocks. and we impose impos. dial do,.'n fasl rnough.
Recommended publications
  • Rebuilding Vintage Pasta Machines in Melbourne
    Rebuilding vintage pasta machines Pasta Institute of in Technology History Series Melbourne Occasional Paper 1 Leonard J. DeFrancisci November 28, 2011 The roots of DEMACO in West Melbourne surfaced through rebuilding of vintage pasta machines made by the company many years ago. DEMACO now builds fully automated industrial machines that produce up to 3,500 lbs/hr of pasta for the major food producers. The evolutionary path to get to that point begins with mechanical I. DeFrancisci & Son gramola (left), belt driven machines, considered state mixer (middle) and press (right) after of the art at the time. The story starts refurbishment. The gramola and mixer with the founder of the company, were originally from Santoro Macaroni Ignazio DeFrancisci and spans over a and later Bened Foods. The press was century of progress. from V. LaRosa & Sons. Soon after immigrating to the United States in 1905, Ignazio designed a machine to place buttons on shoes.1 However, button shoes quickly faded out of style leaving Ignazio out of luck. Seeing a need to provide pasta to the increasing number of Italian immigrants, Ignazio entered the pasta industry. He built his first machine for Vincenzo LaRosa in 1914 under the name I. DeFrancisci & Son.2 I. DeFrancisci & Son, under its current name of DEMACO remains today as the only industrial pasta machine manufacturer in America. As an engineer in Italy, Ignazio built machines and designed food processing systems. In Sicily, he made machines to condense wine to reduce export tariffs and in Sardinia, he designed
    [Show full text]
  • QTL Analysis of Pasta Quality Using a Composite Microsatellite and SNP Map of Durum Wheat
    Theor Appl Genet (2008) 117:1361–1377 DOI 10.1007/s00122-008-0869-1 ORIGINAL PAPER QTL analysis of pasta quality using a composite microsatellite and SNP map of durum wheat W. Zhang · S. Chao · F. Manthey · O. Chicaiza · J. C. Brevis · V. Echenique · J. Dubcovsky Received: 27 May 2008 / Accepted: 15 August 2008 / Published online: 9 September 2008 © Springer-Verlag 2008 Abstract Bright yellow color, Wrmness and low cooking environment and their interactions were analyzed using loss are important factors for the production of good-qual- factorial ANOVAs for each trait. We identiWed major QTLs ity pasta products. However, the genetic factors underlying for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. those traits are still poorly understood. To Wll this gap we The 4B QTL was linked to a polymorphic deletion in the developed a population of 93 recombinant inbred lines Lpx-B1.1 lipoxygenase locus, suggesting that it was associ- (RIL) from the cross between experimental line UC1113 ated with pigment degradation during pasta processing. The (intermediate pasta quality) with the cultivar Kofa (excel- 7B QTL for pasta color was linked to the Phytoene lent pasta quality). A total of 269 markers, including 23 synthase 1 (Psy-B1) locus suggesting diVerence in pigment SNP markers, were arranged on 14 linkage groups covering biosynthesis. QTLs aVecting pasta Wrmness and cooking a total length of 2,140 cM. Samples from each RIL from loss were detected on chromosomes 5A and 7B, and in both Wve diVerent environments were used for complete pasta cases they were overlapping with QTL for grain protein quality testing and the results from each year were used for content and wet gluten content.
    [Show full text]
  • Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology
    Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology L. J. MALCOLMSON," 2 R. R. MATSUO, 2 and R. BALSHAW 3 ABSTRACT Cereal Chem. 70(l): 1-7 Response surface methodology was used to analyze the effects of peak wavelength did not meet all of the criteria of good fit but nevertheless drying temperature and blending of hard red spring farina with durum provided useful information for an initial screening study. Models for semolina on the quality characteristics of spaghetti. Five peak drying strand stickiness and cooking loss had low predictive ability. The super- temperatures (40, 60, 70, 80, and 900 C) and five blends of farina and imposition of the individual contour plots permitted the identification durum (0:100,25:75,50:50,75:25, and 100:0) were studied. Good-fit models of the region where all predicted characteristics met or exceeded commer- were developed for compression and relaxation time of optimally cooked cial durum spaghetti samples. The most limiting factors were the firmness spaghetti, for firmness and compression of overcooked spaghetti, and of optimally cooked spaghetti, relaxation time of overcooked spaghetti, for brightness. Models developed for firmness of optimally cooked spa- and dominant wavelength. To satisfy these constraints, durum levels ghetti, relaxation time of overcooked spaghetti, purity, and dominant greater than 60% and peak drying temperatures above 60° C were required. Although durum wheat is considered the best raw material perature (LT) to low moisture levels (Dexter et al 1981b, 1984; for pasta production, the use of nondurum wheat is permitted Wyland and D'Appolonia 1982; Resmini and Pagani 1983; in Canada and the United States and largely depends on the Abecassis et al 1989a,b).
    [Show full text]
  • Manufacturing Optimization of Non-Traditional Pasta Products
    MANUFACTURING OPTIMIZATION OF NON-TRADITIONAL PASTA PRODUCTS A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Elena de la Peña In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science October 2014 Fargo, North Dakota North Dakota State University Graduate School Title MANUFACTURING OPTIMIZATION OF NON-TRADITIONAL PASTA PRODUCTS By Elena de la Peña The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Frank A. Manthey Chair Dr. Senay Simsek Dr. Jae-Bom Ohm Dr. Dennis P. Wiesenborn Approved: October 27th 2014 Dr. Richard Horsley Date Department Chair ABSTRACT A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non- traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina.
    [Show full text]
  • Causes of Dull Brown Color in Durum and Traditional Semolina Pasta
    CAUSES OF DULL BROWN COLOR IN DURUM AND TRADITIONAL SEMOLINA PASTA A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Patricia Alejandra Cabas Lühmann In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science December 2019 Fargo, North Dakota North Dakota State University Graduate School Title CAUSES OF DULL BROWN COLOR IN DURUM AND TRADITIONAL SEMOLINA PASTA By Patricia Alejandra Cabas-Lühmann The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Frank A. Manthey Chair Elias M. Elias Bingcan Chen Julie Garden-Robinson Approved: 12/19/2019 Richard D. Horsley Date Department Chair ABSTRACT Bleaching of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.) was evaluated by determining the effect of grain moisture content, temperature, and wet/dry cycles with bulk water and with high relative humidity on the hydration of durum wheat grain and their effect on some physical grain quality parameters. Low initial grain moisture, high temperature, and wet/dry cycles increased water gain. Scanning electron microscopy and light microscopy showed that the germ and ventral surface of grain were important for water absorption. A single exposure to moisture (bulk water or high relative humidity) seems to be enough to cause a decline in grain quality. The effect of the environment on pasta color was evaluated by quantifying the relative importance of environment and genotype effects on pasta color and related traits.
    [Show full text]
  • 2014 Summer Update
    Northern Crops Institute Summer Update Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and 2014 technical programs that expand and maintain domestic and international markets for northern-grown crops. NCI Feed Production Center Gets State-of-the-Art Upgrade Watch for NCI’s re-designed website that launches soon at www.northern-crops.com Open House ● Feed Center Tours ● Refreshments August 20 You are invited to see our new feed processing equipment and capabilities. We will recognize our industry donors and commodity partners for their significant support in this major equipment renovation. Begins at NCI Main Facility, 1240 Bolley Drive, at 2:30 p.m. Moves to NCI Feed Center, 3212 19th Avenue North, at 4 p.m. Northern Crops Institute ● Fargo, N.D. ● 701-231-7736 Connecting in the Global Marketplace NCI Celebrates Completion of Feed Center Equipment Upgrade A Big Thank You to the Project’s Financial and Equipment Donors Northern Crops Institute (NCI) will host an Open House on Wednesday, August 20, to celebrate the completion of a major equipment upgrade at the NCI Feed Production Center. The upgrade includes the installation of a new mixer, a new automation system, and the facility’s first micro-ingredient system. Over 75% of the $800,000 project costs came from commodity groups and private industry donations, according to Mark Weber, NCI Director. Funding for the upgrade was a collaborative effort between the North Dakota Legislature, the feed equipment industry, and regional commodity groups. It began with an initial appropriation of $100,000 from North Dakota’s 63rd Legislative Session in 2013, and grew with monetary donations from the North Dakota corn and soybean commodity groups, and generous equipment donations from the feed industry’s equipment manufacturers.
    [Show full text]
  • Based on His Travels to Northern Italy, Thomas Jefferson Drew a “Maccaroni” Machine with Instructions for Making Pasta Germa
    Based on his travels to Northern Italy, Thomas 1787 Jefferson drew a “maccaroni” machine with instructions for making pasta French immigrant Antoine Zerega 1848 opened first pasta factory in USA on the Brooklyn waterfront 1867 German immigrant Christian Mueller first sold pasta door-to- door in New Jersey 1892 Atlantic Macaroni Company formed in Queens, New York Bicocchi & Laneri created the 1899 Fort Worth Macaroni Company Felice Maldari started 1901 F.Maldari Manufacturers of Pasta Dies The National Association of Macaroni & Noodle 1904 Manufacturers of America, forerunner of today’s NPA, is formed. Dues are $5. 1910 Anthony Gioia founded Gioia Macaroni Company in Buffalo, New York DeDomenico family delivers pasta around 1912 San Francisco, starting Golden Grain Macaroni Company I. DeFrancisci & Son of Brooklyn, New York (forerunner of DEMACO), 1914 built their first pasta Vincenzo La Rosa founded V. La Rosa & Sons Macaroni Company in Brooklyn, New York machine in the USA Antonio Marano founded Philadelphia Macaroni Company Emanuele Ronzoni 1915 Imports of Italian pasta ended started Ronzoni abruptly during World War I Macaroni Company in creating an enormous demand Queens, New York for domestic production 1916 Pennsylvania Dutch-Megs Company opened in Harrisburg, Pennsylvania The National Macaroni Manufacturers Association gets the government to agree that all products termed as “alimentary paste,” “Macaroni,” “Spaghetti,” “Vermicelli,” 1927 “Noodles,” or “Short Cuts,” to be called under the general term of “Macaroni Products” Ettore Boiardi 1928 launches Chef Boyardee brand 1929 of canned pasta Italian immigrant John Robilio and his Memphis- born wife Jennie founded Ronco Pasta 1935 Macaroni manufacturing industry comprised of approximately 400 factories producing one- half billion pounds of product annually 1937 Kraft introduced Macaroni & Cheese Dinner in the USA Numerous GIs are introduced to pasta as 1942-1945 the War Department feeds over 12 million servicemen and women in World War II Donato Maldari renames D.
    [Show full text]
  • Macaroni Journal
    , THE MACARONI JOURNAL Volwme 62 No. 12 April, 1981 The Macaroni Journal Vol. 62 No. 12 April 1981 ,. ............... ~, de.. .- a preffller I'MkIaot - ___. L 8. n.une.... Jr. pacIIoge. And thcit'l III \'lot ..... -._.J.... p. P.,. v_ 1.a11ao Slyle Spqlxtti ................... ... ...... .......... ~ lUI! what FoId-PC* Q!vft. 301 \'lot ..... --.. ADIfoooy H. Cloia La COOIa HOCtl , $po ........................................ 10 you. We've t;een W \'lot ..... .... -.. - .. J.... D. 1I.-ridI: u.a.ihw 5ecnWy _...... 8. M. c ...... Aoooaziq Variety ........................... ..... ... ........ 13 makIng pacII~ for a.- III JIoNordi .... J. J. Winston Mnnbmhlp Inpll' on Lon, Ran .. Pllnnln, ... ... •....•..... .. .. 16 the'belt paata • /.. r-nI Coaasel ........ Cary lCudmet manutacturera In the Ea ProdU<tion ................ ......... .................... 22 tiuatneaa lor many Pack ... SbouId be I Tool 01 Top 101........... .... .. ...... .. .. • 24 :b._I.. DuIUii1 SilUI,ion ......................... ................ ... 30 yea... L M. CADdy) Aode.­ J_W. _ BUYERs' Guide . .... ....... ............................... 40 Whether you requlr• . ~ DeDan>oalco high Itdellty, mu\tk:Olor AnIbooy H. Cloia I.... D. llenidt oIIIet, rotograwr. or Tee! J. SetWmy f1e.agraphlc prIntIngI' EmaaweIe ~ Jr. ADM Millin, C... plny .. ......................... .. ...... 32.33 FoId-Pak guaran.... · a Lany p. YOllD&bJoocI Amber MilliII, .. ...... .. ................ .............. ... 21 1Upe!lor pacIIoge. Fqr IJoyd E. !illMer - Corpomion ............ .... .........................
    [Show full text]
  • CODICE COGNOME NOME 254758 a CARLO 178536 a BANDA NOVA 274314 a BIGGER SPLASH 210992 a Busacca Marching Band From
    CODICE COGNOME NOME 254758 A CARLO 178536 A BANDA NOVA 274314 A BIGGER SPLASH 210992 a busacca marching band from scicli sicily 124795 A CAUS' DES GARCONS 274312 A CHA CHA AT THE OPERA 274315 A FEW GOOD MEN 274320 A FURIA DO ACUCAR 275215 A P Gwynedd Peredur 275216 A P Gwynedd Rheinallt 311991 A PATOTINHA 204424 A PLACE IN THE SUN 161178 A SEI VOCI 274336 A SONG OF DAVID 274347 A VIDA AZUL 265900 A. LEE, AMANDA WILSON 292968 A.B.A. 7 203433 A.C. ONE 274352 A.D.A.M. FEATURING AMY 205627 A.M.P. 274359 A51 100001 AABERG PHILIP 100002 AAGE HAUGLAND 313706 AALIYAH FT. MISSY ELLIOT 405654 AALTONEN MONGO 331031 Aalykke Torben 172127 AANENSEN PAL 187566 AANTTI GWEN AUDREY 161193 AARDUARK 161181 AARDVARK 100003 AARON HALL 81552 AARON ROBERT 265902 AARON TESSER & THE NEW JAZZ AFFAIR 302949 AARONSON KENNY 266935 AARSET EIVIND 98544 AARTS NATHALIE 204431 AARYN ELAN DOYLE 152153 AAS KJELL OLAV 281673 AASKOVEN STEFFEN 405655 AASS LARS 58648 ABAD FERNANDEZ MARIA ANTONIA 60034 ABAD SALAS MARINA CLARA 152156 ABAGHDIR SAMMY 51924 ABALDONATO ALEXANDRE 159087 ABARIBI DIEGO 405656 ABARRE AMY 3 ABATANTUONO DIEGO 187570 ABATE ANGELO 211863 ABATE ANTONIO 241286 ABATE DANIELE 100008 ABATE ELENA 4 ABATE LIBERO CODICE COGNOME NOME 284447 ABATE MIKE 100009 ABATE RAFFAELE 25278 ABATE RENATO 254759 ABATE ROBY 159090 ABATE UGO 100012 ABBA MARCO 100013 ABBA' BARBARA 100014 ABBA' GRAZIA 274376 ABBA REVIVAL BAND 161197 ABBACADABRA 24880 ABBADO CLAUDIO 33356 ABBADO ROBERTO 161200 ABBAMANIA 254760 ABBANDONATO SEBASTIANO 88912 ABBAS JANINE ABBAS 187573 ABBASSI DIMITRI 175008
    [Show full text]
  • Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness
    Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness N. M. EDWARDS,' M. S. IZYDORCZYK, 2 J. E. DEXTER,' and C. G. BILIADERIS2 ABSTRACT Cereal Chem. 70(2):122-126 Extruded noodles were prepared from durum wheat semolina of variable ness. The Instron peak force measurement was found to be a more precise protein content to provide a series of samples with a range of cooking indicator of noodle firmness than was peak energy. The rheometer was quality. Firmness of cooked extruded noodles was measured using an able to differentiate between samples and to rank the noodle samples Instron Universal Testing Machine and compared with the storage in the same order as the Instron did. Although moisture content was modulus and dynamic viscosity obtained by dynamic rheometry. A strong shown to have a major influence on the texture of cooked noodles, the correlation (r2 at least 0.87) was found between the Instron values and differences in moisture between samples were not sufficient to produce the rheometer measurements at both optimum and overcooking times, the differences measured by either the Instron or by dynamic rheometry. indicating the sensitivity of dynamic rheometry to changes in pasta firm- It is generally accepted that texture is the main criterion for Milling assessing overall quality of cooked pasta. Proper evaluation of Wheats were cleaned and tempered overnight to 16.5% moisture pasta cooking quality requires consideration of a number of and milled in single 3-kg lots with a four-stand Allis-Chalmers factors including elasticity, firmness, surface stickiness, cooking laboratory mill (Allis-Chalmers, Milwaukee, WI) in conjunction tolerance, water absorption, and loss of solids to cooking water with a laboratory purifier (Black 1966) using the procedure of (Manser 1981).
    [Show full text]
  • Fettuccine Market Application, Solutions, Developments Status, Technology & Analysis, Segmentation, Trends, Business Opportunities 2018-2023
    2018-08-29 17:28 CEST Fettuccine Market Application, Solutions, Developments Status, Technology & Analysis, Segmentation, Trends, Business Opportunities 2018-2023 A recent report added to the repository of Global Marketers presents an all- inclusive analysis of the key perspectives and forces working affecting the advancement of the Global Window Treatments Market. The report is titled "Worldwide Fettuccine Market 2018 Industry, Analysis, Research, Share, Growth, Sales, Trends, Supply, Forecast to 2023." The report displays a far reaching consistent survey of the present situation of the market and, with the help of present data, examples, rivalry, and administrative system gives a forward-looking perspective of the manner in which the market will create all through the accompanying couple of years. Close by abstract and qualitativedetails identifying with the market's key components, an audit of the focal vast scale and microeconomic elements that will empower associations in the market surmount rivalry are in like manner examined in exhaustive points of interest. Get FREE Sample Report Copy @ https://www.globalmarketers.biz/report/food-and-beverages/global- fettuccine-industry-market-research-report/1936#request_sample Top Key Players: La Molisana Rana Voiello Demaco Divella C.F. Mueller Company Barilla Group Buitoni De Cecco National Pasta Association The Global Fettuccine Market is picking up pace and organizations have begun understanding the advantages of investigation in the present day exceedingly unique business condition. The market has seen a few essential improvements in the course of recent years, with mounting volumes of business information and the move from conventional information examination stages to self-benefit business investigation being the absolute most unmistakable ones.
    [Show full text]
  • SZENT ISTVÁN EGYETEM Gazdálkodás És Szervezéstudományok Doktori Iskola
    SZENT ISTVÁN EGYETEM Gazdálkodás és Szervezéstudományok Doktori Iskola A SZÁRAZTÉSZTÁT KÉSZÍTŐ MIKRO-, ÉS KISVÁLLALKOZÁSOK VERSENYKÉPESSÉGÉNEK ELEMZÉSE DOKTORI (PhD) ÉRTEKEZÉS FEHÉR ILONA GÖDÖLLŐ 2020 1 A doktori iskola neve: Gazdálkodás és Szervezéstudományok Doktori Iskola Tudományága: Gazdálkodás- és szervezéstudományok Vezetője: Dr. habil. Lakner Zoltán DSc Egyetemi tanár, MTA doktora, Élelmiszertudomány kandidátusa SZIE Gazdaság- és Társadalomtudományi Kar Üzleti Tudományok Intézete Témavezető: Dr. habil. Lehota József DSc Egyetemi tanár, MTA doktora Közgazdaság-tudomány kandidátusa SZIE Gazdaság- és Társadalomtudományi Kar Üzleti Tudományok Intézete ……………………………….. ………………………………… Az iskolavezető jóváhagyása A témavezető jóváhagyása 2 Tartalom 1 BEVEZETÉS ....................................................................................................................... 5 1.1 A kutatási téma jelentősége, témaválasztási motivációim ........................................ 5 1.2 A disszertációban foglalt kutatás célkitűzései és hipotézisei. ................................... 9 2 SZAKIRODALMI ÁTTEKINTÉS .................................................................................. 13 2.1 A versenyképesség fogalma ....................................................................................... 13 2.1.1 A versenyképesség alapfogalma, elméleti értelmezése és változásai ............. 13 2.1.2 Régiós versenyképességi modellek ................................................................... 17 2.1.2.1 Piramis modell ............................................................................................................18
    [Show full text]