Metrolab Blog

Total Fat Determination in Pasta according to the Randall method

Dried and fresh pasta are traditional Italian products, known all over the world in a number of shapes and varieties, as shown by the 310 specific forms and by over 1300 names having been recently documented. Basic pasta dough has always been made mostly of durum wheat flour or semolina; other grains can be used, including those from barley, buckwheat, rye, rice and maize, as well as chestnut and chickpea flours. It’s always important knowing the ingredients and the amount of all the components, as fat, for different reasons, including legal and nutritional purposes (labeling).

Find out how we can perform Fat Determination in Pasta using Randall method by reading the full application note here.