The PMC Pasta Measurement Guide

Standards of FINISHED Pasta Measurement

An explanation of how we measure finished pasta products.

Introduction This booklet details the PMC Measurement Standards. The methods and tools detailed in this booklet are the only acceptable methods for measuring product.

At Philadelphia Macaroni Company, we are committed to providing pasta that CONSISTENTLY meets the specifications required by our customers. All product must meet a set of standards which has been established by the Quality Assurance team.

By following the same measuring standards, we ensure the customer receives product which is consistent.

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Approved Measuring Tools & Calibration Gages Digital Caliper, Digital Point Micrometer, Ruler, 1000ml Graduated Cylinder, Gage Block Calibration Checking Kit, Flexible tape measure.

Digital POINT Micrometer

Digital Caliper

Gage Block Kit

Digital tools require DAILY calibration checks when used for Final Product Evaluations

Flexible Tape Measure

1000 ml Graduated Cylinder

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Measurement Piece Counts How many pieces are measured?

Refer to chart below.

Certificate of Analysis - Physical Dimensions

30 units/pieces of product

New Die

100 units/pieces of product

Re-Tooled Die

100 units/pieces of product

Question: Why measure those quantities?

Answer: A Minimum Piece Quantity is required so that a representative sample of the product is used.

Customer Specifications may call out different minimum numbers

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short goods Shells

Tools Required: Caliper, Tape Measure, Micrometer, 1000ml Graduated Cylinder

Photo A: Measuring the shell’s WIDTH Measure VALLEY Thickness

Measuring Points: oWidth – position caliper as shown in photo A oThickness – break the shell in half photo B, position point micrometer in the valley as shown in photos C & D

Photo B: Break shell Photo C: Place point in to get thickness the valley between the measure ridges.

oLength is the curvilinear – see photo E (the measurement of the curve). See glossary for Curvilinear measuring methods.

Photo D: The valley

oBulk density – SEE BULK DENSITY SOP

Photo E: Measure the curvilinear (cut) LENGTH of the shell. Use a string or roll along a ruler to measure from inside the shell and around the outside.

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Penne, Rigatoni

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Tip

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short goods

Tip

Photo A: Measuring the penne’s Length – Tip to Tip The piece below is rotated ¼ turn

Tools Required: Caliper or Point Micrometer Measuring Points: oLength – Position the caliper as shown in Photo A and measure Tip to Tip. (Note: Some customers may specify their product be measured as Cut to Cut or Tip to Cut as shown in the photo above.)

Photo B: Measuring the O.D.

Photo C: Rotate the penne ¼ turn or 90 degrees to get the 2nd measurement

oOutside Diameter (O.D.) – Requires 2 measurements. 1st put pasta as shown in Photo B and take reading. Open the caliper and rotate the piece 90 degrees (1/4 turn) and take a 2nd measurement as in Photo C Photo E: The arrows indicate the Valley thickness

oThickness is measured in the Valley between the ridges – In Photo D the caliper is placed at the end of the tube resting in between the ridges as Photo E illustrates.

Photo D: Measuring the thickness with a caliper

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short goods

Length

Elbows

Photo A: Measure the curvilinear LENGTH of the elbow. Use a string - or - roll along a ruler to measure from one end of the elbow to the other.

Tools: Caliper, Tape Measure Photo B: Measure O.D. in the middle of curve

Measuring Points: o

Length is the curvilinear – see photo A (the measurement of the curve). See glossary for Curvilinear measuring methods.

oOutside Diameter (O.D.) position elbow in caliper as shown in photo B – this is the middle of the elbow with the ends facing up. oWall Thickness – see photo C is measured by placing the caliper or micrometer inside the tube at the edge of the elbow.

If possible, break the elbow first and take the thickness measurement in the middle – photo D

Photo C - Wall Thickness Photo D: Break the elbow and measure the wall thickness at the break.

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Photo A Count the Twists per inch – this Rotini has 4 twists

short goods

Rotini, Gemelli

Measure the thickness of the vane Photo B: Measuring the rotini’s length – Tip to Tip

Photo C: Measuring the rotini’s O.D. by positioning the piece laying down in the caliper

Tools: Ruler, Caliper, Point Micrometer Photo D: This is where we measure vane thickness

Measuring Points: oTwists, curls or flights per inch are counted – see Photo A. oLength is measured as shown in Photo B. oOutside Diameter (O.D.) is measured with the caliper as shown in Photo C. oThickness is measured at the edge of the vane see Photo D. Break it first (Photo E) then use caliper or point micrometer to measure the middle vane thickness.

Photo E: Break the rotini and then measure the vane thickness here….

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short goods

Radiatore

Photo A - This is the Vane

Tools: Caliper, Point Micrometer, Ruler

Photo B - Use Caliper or Point Micrometer for Vane Thickness

Measuring Points: oThickness is measured on the Vane or Fin using a caliper or point micrometer as shown in Photos A & B

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oWidth is measured from flat end to flat end as shown in Photo C o

Cut Length is measured as the curvilinear – see photo D (the measurement of the curve). See glossary for Curvilinear measuring methods.

o

Outside Diameter (O.D.) is measuring by positioning the piece laying down in the caliper – see Rotini photo C

Photo C – The red line shows the width of this 4 Vane Radiatore.

oPiece Count per grams or lbs may also be called out on the specification. (see page 4 for our Piece Count standards).

Photo D – The length of this 3 vane radiatore is measured as Curvilinear.

The number of Vanes is pre-determined by the die and PMC Shape #: Shape # 078 = 4 vanes

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Shape # 079 = 3 vanes

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short goods Mafalda

Width

Length

Tools: Caliper and/or Micrometer, Tape measure Photo A: Length is measured at the longest points. Width is measured at the widest parts. Use the caliper.

Measuring Points: oLength – from the outside edge as shown in Photo A.

Photo B: Measuring the HEIGHT of ripple or curl

oWidth – measured at the widest point, shown in Photo A. oHeight of the Ripple/Curl is measured by laying the piece in the caliper as shown in Photo B. oCurls per inch are counted in Photo C.

Photo C: Count the curls per inch.

This picture shows 2 curls.

oCurl Thickness – is measured at the edge of the curl – see where the arrow is pointing in Photo D. oCenter Thickness – is measured in the middle of the piece - break the piece in half first and then position blade or point as shown in Photo E.

Photo D: Measure the curl thickness at the edge of the piece where the arrow points to in the photo .

Photo E – Measure the Center Thickness

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short goods O’s, Orzo, Stars O.D. Cut Length

Tools: Caliper, Point Micrometer 1000 ml Graduated Cylinder; Scale (if required for bulk density)

Photo A – Use caliper to measure the wall thickness of “O’s”

Photo B – Use caliper to measure O.D. and thickness or cut length.

Measuring Points: oO’s - Using caliper, measure wall thickness as shown in photo A; measure Cut Length and Outside Diameter - shown in the photo B o

Pastina (Stars) and Acini De Pepe – measure cut length (aka thickness) using caliper at the center of the piece – see photo C; measure width from opposite points – see photo D. Note: some specs may call for a piece count per gram.

o

Orzo – Using caliper, measure length (tip to tip), measure width across widest point; measure cut length (aka thickness) in the center of the edge – see photos E & F

Photo C – Above, 2 pieces of Acini.

Measure the thickness or cut length in the center of the shape.

Width

Tip to Tip Le ngth

Photo E shows orzo width and tip to tip measure points.

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Photo D – Above, a pastina star. Measure the width from the furthest points.

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Photo F - Orzo thickness or cut length is shown above

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short goods ABC’s

Height  Tools: Caliper, Point Micrometer 1000 ml Graduated Cylinder; Scale (if required for bulk density)

dth  Wi

Cut Length or Thickness 

 Wall Thickness

Measuring Points: See color – coded measuring descriptions oHeight - measure along the longest straightest edge oCut Length – also known as the thickness is the point where the shape was cut off when coming out of the extruder.

Height 

dth  Wi

Wall Thickness

oWall Thickness – thickest segment of letter or number.

Cut Length or Thickness 

oWidth of the shape is measured at the widest part of the letter or number.

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noodles Bowties & Farfalle

Farfalle

Bowties

W id th

Tools: Caliper, Micrometer Measuring Points: oWidth – widest part of the bow and in the valley if ridged – see photo A

The Valley is the low area between the points.

Photo A shows where to measure the bow-tie width.

Place the caliper blade in the ridges at the widest spot of the bow.

oLength – end to end and in the valley or serrated area if ridged. – see Photo B

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Width Photo B – measure the length end to end in the Valley in this farfalle.

oThickness – Use the Point Micrometer position the point in the flattest area of the bow end between the edge and the “pinch”. See Photo C

Photo C – shows where to measure thickness. Position point micrometer in flattest area of bow end.

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noodles Flat & Curly Noodles/Ribbons Length

W

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Flat Noodle or Ribbon

Tools: Caliper, Micrometer

Wall Thickness

Measuring Points: Flat noodles and ribbons are measured for width, thickness and length as shown in the illustration.

Width

Curly noodles and ribbons: •Width – break in half and measure the widest part of the noodle – See photo A Length

•Length – end to end – See photo A •Edge Thickness –break the noodle and position the micrometer point in the flattest area of the EDGE of the noodle.

Photo A - Break in the middle for width and edge thickness measurement.

Length is end to end.

“Twist”

Th ind e R ica ED te m a the rk tw s ist s

1” curly noodle 3 twists per inch Photo B – Count the twists per inch. This noodle has 3 twists per inch.

•Curls or Twists per inch – Photo B shows the twist.

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long goods

Lasagna, Spaghetti, Linguine Photo B: Width and thickness of flat long goods such as linguine and fettuccine

Wi d th

Length

Tools: Caliper and/or Micrometer, Tape measure or ruler to measure the length of the long goods

Width

Measuring Points: oLasagna Length – from the outside edge as shown in Photo A. oLasagna Width – measured at the widest point, shown in Photo A. oLasagna Height of the Ripple/Curl is measured by laying the piece in the caliper (see page 10 – Mafalda). oLasagna Curls per inch (see page 10 – Mafalda).

Thickness Photo A: Length is measured at the longest points. Width is measured at the widest parts. Use the caliper.

Photo C: Length and O.D. of long goods such as spaghetti and angel hair

oLasagna Curl Thickness – is measured at the edge of the curl – (see page 10 – Mafalda).

Length

oO.D. or outside diameter of Spaghetti and other round long goods is shown in Photo C oUse a caliper to measure the width and thickness of long flat goods such as linguine and fettuccine in Photo B.

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Quick Reference Pasta Measuring Guide – Minimum of 30 pieces per measurement Shape

Tool/Method

ABC’s , O’s, Acini, Pastina Micrometer, Bulk Density

Length

At widest point widest tip to tip - in the valley end of the bow part of if ridged bow Curvilinear length break it to measure around the back of the wall thickness elbow

Caliper and Micrometer

Elbow

caliper, tape measure

Lasagna & Mafalda

caliper, ruler or tape measure

ruler

Long Flat Goods Linguine, Fettuccine

caliper, ruler or tape measure

end to end

Long Round Goods (spaghettis)

caliper, ruler or tape measure Caliper or Micrometer; Bulk Density if called for in spec (small pieces)

Caliper or Micrometer; Noodles & Ribbons - Flat Bulk Density if called for in spec (small pieces)

end to end

Outer Diameter Curls, ridges or (OD); Inner twists info Diameter (ID)

Notes

n/a OD - measure in middle of elbow

2 measures - thickness at widest at ripple edge; n/a point thickness at center of a broken piece measure Turn piece 90° to get n/a center of the thickness. piece Measure in the center OD is same as of a piece thickness

End to end

Measure at center

Break it to measure edge thickness

n/a

End to end

Measure at center

Break it to measure edge thickness

n/a

Penne

Caliper

Length (tip to tip)

Radiatore

Caliper / piec count

Curvilinear

Rotini & Gemelli

caliper

tip to tip

Shell

Caliper and Micrometer; Bulk Density

Curvilinear

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Thickness

Cut Length

Bowtie & Farfalle

Noodles & Ribbons Curly

Width

measure thickness in OD measure 2 the Valley (between ways and take the ridges) and at the average top of the Ridge measure center of piece measure center of piece Tip to tip

Break at midpoint and try to get a clean cut Measure ripple height and ripples per inch n/a n/a Twists are the point of the pinch

n/a

Break at mid point to measure thickness (for Ridged - go to the valley)

Measure vane thickness break it to measure wall thickness

OD is same as width

measure thickness in the Valley (between n/a the ridges)

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Curls per inch n/a

Break at mid point to measure thickness at Valley

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Glossary of Measurement Terms

Term

Description or PMC Definition

Bulk Density

Measured in grams per ml (milliliter) using a graduated cylinder and electronic scale. See Bulk Density SOP page in this booklet. Bulk Density will be called out in the customer’s specification if required.

Calibration

The process of qualifying and adjusting the measuring tools used. This ensures the tools are correctly measuring product. See Calibration SOP in this booklet

Curl or Ripple

In mafalda and lasagna this is bump on the outer ridge

Curvilinear

This measurement is of the curved-length of shells or elbows.

Flights

The number of twists in a spiral or rotini

I.D.

Inside Diameter is measured on the inside of an elbow or tube – not a standard measurement but sometimes called out on customer specifications

Long Goods

Lasagna, spaghetti, fettuccine, linguine

Noodles

A noodle is any pasta product that contains 5.5% whole egg

O.D.

Outside Diameter – the length of a straight line passing through the center of a circle and connecting two points on the circumference

Ridge

The high points on corrugated shapes such as penne and shells.

Short Goods

Shells, Elbows, Tubes, Spirals, Orzo, ABC’s, Wheels, Rotini

Specification

A document which details the formulation, physical dimensions and other customer requirements for a product

Tip to Tip

Measuring pasta from the longest point to the longest point.

Piece Count

The number of pieces of product per a specified weight

Twists

Also known as flights in a spiral rotini; counted in curly noodles

Valley

The low points between the ridges on corrugated shapes such as penne and shells.

Vane

Is the lip of a rotini or radiatore – items may be described as 2-vane or 3-vane. Often this word is mis-spelled as vein

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