A-A-20062E
Type II - Macaroni, Rigatoni Form. The unit of rigatoni shall be tubular-shaped with ribbed surface.
Type III - Macaroni, Shell Form. The unit of shell macaroni shall be seashell-shaped.
Class 1 - Small Class 2 - Medium Class 3 - Large
Type IV - Macaroni, Mostaccioli Form, Smooth or Rigate Style. The unit of mostaccioli
shall be round-shaped with diagonal cut ends. The following specified dimensions may be for either smooth or ridged (rigate) mostaccioli: (Up to 5 percent pined ends are allowable.)
Class 1 - Smooth
Class 2 - Rigate
Type V - Macaroni, Rotini Form. The unit of rotini shall be spiral or twist-shaped.
Type VI - Spaghetti, Long Form. The unit of spaghetti shall be solid and cylindrical shaped.
Type VII - Vermicelli, Long Form. The unit of vermicelli shall be solid and cylindrical shaped.
Type VIII - Lasagna Noodles, Curl or Flat Form.
Class 1 - Curl Lasagna Noodles. The two long edges shall be ruffed throughout the length of the unit.
Class 2 - Flat Lasagna Noodles. The edges shall be cut straight.
Type IX - Fettuccine.
Type X - Linguine.
Type XI - Capellini (Angel Hair).
Type XII - Orzo.
Type XIII - Macaroni, Ziti form. The unit of ziti shall be tubular shaped with a smooth surface.
Type XIV - Other
Style A - Regular
Style B - Whole Wheat Blend (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.)
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