Pasta and noodles
Dough-improving solution that gives excellent performance in pasta and noodle manufacture, espercially in low or damaged-protein products and gluten-free options. This solution is completely clean-label and allergen-free, and is suitable for a variety of products, from fresh pasta to instant noodles.
Description
This highly-functional enzyme-based solution works with protein network strengthening it alltogether. This effect provides more functionality to flours, especially low protein or damaged protein flours, and gluten-free flours. It improves firmness, chewiness and elasticity of the product, improves the noodle resistance to overcooking, decreases the fat uptake during frying or par-frying, and decreases cooking loss and solids loss during boiling, thus increasing the yield.
Benefits
Improve Texture
Improve Elasticity
Improve Yield
Create Added-value Products
Gluten-free
Clean Label
Allergen-free
Products
used
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