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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. https://www.pexels.com/photo/person-making-pasta-tagliatelle-1398688/ 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

We acknowledge the fact that to address the needs of our users is not to produce quality products solely. In this regard, we introduce a business partner that will support you with any technical issue that you may have related with bakery and will guide you towards fostering your business The Baking Center, which was founded in 2021 that offers today technical support and consultancy in bakery to our customers and partners in the MENA region. Our Baking Center team work with passion for the bread-making industry and all of its players ranging from craft bakers to industrial bakers, and