MILIX.AI / PROTOCOLS / METHOD DOSSIER
48 ₪ / 450 g (3 × 150 g) · 50 ₪ / 450 g (Lasagna sheets). Small-batch bronze-die pasta from selected semola rimacinata + water · no eggs, sold fresh or frozen from the Pardes Hanna node. Bronze-die extrusion (≤ 32 °C at die exit). Frozen packs are kept in thin layers at −18 °C. Cook those straight from the freezer — do not thaw.
48 ₪ / 450 g (3 × 150 g) · 50 ₪ / 450 g (Lasagna sheets). We compete on process transparency, multilingual precision storytelling, and ordering on the site — craft FoodTech from Pardes Hanna-Karkur, not another generic grocery SKU.
You pay for a small-batch bronze-die pasta from the node — not a shelf pack. 48 ₪ / 450 g (3 × 150 g) · 50 ₪ / 450 g (Lasagna sheets). Selected semola rimacinata + water · no eggs. Order on the site · Bit / PayBox. Bronze-die extrusion (≤ 32 °C at die exit). Sold fresh or frozen. Frozen packs are kept in thin layers at −18 °C. Cook those straight from the freezer — do not thaw.
| Import dry | Local fresca | MILIX |
|---|---|---|
| Shelf pasta from abroad — long dry chain, commodity flour, grocery pack. | Often made with Italian flour — a fresh feel, from flour bought in. | Bronze-die pasta batch from the Pardes Hanna node — sold fresh or frozen. Frozen packs ship in thin layers. 48 ₪ / 450 g (3 × 150 g) · 50 ₪ / 450 g (Lasagna sheets) · fresh or frozen / 450 g Bronze-die · durum + water · no eggs · fresh or frozen |
STATUS: ACTIVE
Bronze dies create the micro-rough surface that holds sauce. Bronze-die extrusion (≤ 32 °C at die exit): ice-cold water for the dough, no more than two batches in a row.
Bronze-die extrusion (≤ 32 °C at die exit)
STATUS: ACTIVE
Frozen packs only: kept in thin layers at −18 °C. Cook those straight from the freezer — do not thaw.
−18 °C · do not thaw
Order on the site · Bit / PayBox
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