Canadian Pizza Magazine

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Pastazym Plus optimizes pasta production


November 26, 2012
By Canadian Pizza

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Nov. 26, 2012 – The new Pastazym Plus combination of enzymes and active
ingredients from Mühlenchemie enhances the quality of pasta made from
both hard and soft wheat.

Nov. 26, 2012 – The new Pastazym Plus combination of enzymes and active ingredients from Mühlenchemie enhances the quality of pasta made from both hard and soft wheat. The multifunctional enzyme compound also has the advantage of making the surface of the dried pasta look better and giving it greater mechanical stability. Colourants and vitamins can be added to the compounds safely to the dough in one single, easy operation to produce, for example, a rich yellow shade. Pastazym lends itself to a wide range of applications and doughs using hard or soft wheat or blends of the two. By using Pastazym Plus it is possible, for example, to make soft wheat pasta that displays authentic al dente characteristics. www.muehlenchemie.de.