Get the best out of your pasta
While global pasta and noodle consumption is increasing for many reasons, the limited availability of durum wheat and its relatively high price and wide fluctuations are leading to a search for alternatives that help to save costs while maintaining quality.
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Benefits of enzyme systems for pasta
- Greater firmness
- Reduced stickiness and starch loss
- Better cooking tolerance
- Greater shape stability
- Richer colour
Pastazym is a real all-rounder, suitable for pasta made from durum wheat (Triticum durum), hard wheat and soft wheat (both Triticum aestivum), or mixtures of the three. The basic active ingredients of the Pastazym series are functional enzyme systems; depending on the flour basis and task, the products contain further ingredients and thus cover a wide field of applications.
With Pastazym we have succeeded in creating soft wheat pasta properties. In an extensive series of tests we were able to document that cooked pasta containing Pastazym has a bite similar to that of classic pasta made from durum wheat. Besides increasing its firmness, the addition of Pastazym improved the tolerance of the pasta to prolonged cooking times, which in turn reduced its stickiness and cooking losses.
PASTA.. THE COLOUR
many consumers consider the right colour an important criterion for buying pasta, we offer our product ranges with the relevant additives. The right combination of enzymes and different colourants:
ß-carotene (E 160a)
Riboflavin (E 101)
Curcumin (E 100)
lends the finished pasta a rich yellow colour and sheen.
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Effects of different treatments on Pasta
The colour of the treated pasta may vary greatly, depending on the quality of the flour, especially its ash content, and should only be regarded as a reference value here. Moreover, country specific restrictions on the use of colourants in pasta and noodles must be observed.