Really, this product has a very similar field of application to that of the batter for the more conventional white filler, but its choice is specially related to the price factor. In fact: it is a variant that is cheaper than the traditional batter used by pasta manufacturers. At the granulometry level it must be stated that it is a product that passes 100% through a 180-micron mesh, therefore, we are talking about a batter extremely fine, that nevertheless provides an interesting stability to fillers and absorbs important levels of moisture when in contact with vegetables, meat and other fillers.
Applications: As this is another option for the traditional batter for pasta, it may also be used in more traditional products -such as ravioli with different fillers (vegetables, ham and cheese, spinach, chicken, etc.) and the traditional gnocchi- and also in other lines of more sophisticated pasta, such as is the case of cheese or meat cappellettis, ricotta panzerottis, chicken, cheese, ham or meat “sorrentinos”, etc. And certainly it is an option for cheaper lines of pies or tarts.
