AACC Standard Pasta Blade

This newer blade was developed after extensive work carried out by a set of collaborators to improve the AACC method for cooked pasta quality/firmness measurement. Whilst the existing blade (A/LKB-F which is in accordance with AACC Standard method 66-50.01) will still be available, this new blade is to be used in accordance with the improved AACC standard method (66-52.01). 

This new method (66-52.01) contains more specific detail on sample preparation (66-51.01) and improved explanation of test settings and analysis and was approved after high reproducibility was determined between labs in March 2019 by the AACCI from the study of methods for measuring spaghetti fully cooked time (FCT) and cooked spaghetti firmness (absolute peak force, area to absolute peak force, total downstroke area, and total positive area).

This blade does not tend to be used for any other method or sample type.

Uniform pasta strands.

• Knife is made from perspex which is a soft material – this probe is therefore easily damaged.