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Supply Chain Intelligence about:

Perfect Pasta Inc.

Company profile   United States

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U.S. Customs records organized by company

60 U.S. shipments available for Perfect Pasta Inc., updated weekly since 2007
Date Supplier Customer Details 43 more fields
2025-04-28 Pet Engineering Srl
Perfect Pak Co.
XXXXXXX XXX XXXXXXX XXXXXX XXXX
Bill of lading
2025-02-02 Pet Engineering Srl
Perfect Pak Co.
XXXXXXXXXXXX XXXXXX XXX XXXXXXXXXX
Bill of lading
2024-12-03 Soren Srl
Perfect Pak Co.
XXXXXXXXX XX XXX XXXXX XXXXX XX XXXX XXXXXXXX X XXXXXXXXX XX XXX XXXXX XXXXX XX XXXX XXXXXXXX
Bill of lading
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Contact information for Perfect Pasta Inc.

 
Address
31 S FAIRBANK ST ADDISON IL 60101 US
 

 
Top products
  1. machinery
  2. refrigerating
  3. hot sauce
  4. malt extract
  5. potato flour
Top HS Codes
  1. HS 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products
  2. HS 84 - Nuclear reactors, boilers, machinery and mechanical appliances; parts thereof
  3. HS 20 - Preparations of vegetables, fruit, nuts or other parts of plants
  4. HS 11 - Products of the milling industry; malt, starches, inulin, wheat gluten
  5. HS 22 - Beverages, spirits and vinegar

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Sample Bill of Lading

60 shipment records available

Date
2025-04-28
Shipper Name
Penta Engineering
Shipper Address
VIA MANTOVA 4/6 LAINATE MI 20020 IT
Consignee Name
Perfect Pasta
Consignee Address
31 S FAIRBANK ST ADDISON IL 60101 US
Notify Party Name
Perfect Pasta
Notify Party Address
31 FAIRBANK ST., ADDISON 60101 US
Weight
395
Weight Unit
K
Weight in KG
395.0
Quantity
1
Quantity Unit
PKG
Shipment Origin
Italy
Details
395.0 kg
From port: Genoa, Italy
To port: New York, New York
Place of Receipt
Genova
Foreign Port of Lading
Genoa, Italy
U.S. Port of Unlading
New York, New York
U.S. Destination Port
New York, New York
Commodity
XXXXXXX XXX XXXXXXX XXXXXX XXXX
Container
CSNU8543806
Carrier Name
ERIXMAR USA INC
Vessel Name
CMA CGM INNOVATION
Voyage Number
I9W
Bill of Lading Number
EUIA0225300794
Master Bill of Lading Number
OOLU2757688820
HTS Codes
HTS 1902.19

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