The Pastazym Plus combination of enzymes and active ingredients, a new offering by flour improver Mühlenchemie, enhances the quality of pasta made from both hard and soft wheat.
According to a press release issued by the company, this produces appreciable cost savings and makes manufacturers less vulnerable to commodity market swings. The multifunctional enzyme compound also has the advantage of making the surface of the dried pasta look better and giving it greater mechanical stability. If permitted in the country of destination, colourants and vitamins can be added to the compounds. They can be added safely to the dough in one single, easy operation to produce, for example, a rich yellow shade.
The global market for pasta and noodles is growing strongly. Above all, instant noodles and convenience products are becoming increasingly popular. However, extremely volatile commodities markets, high prices and limited supplies of raw materials are making life difficult for the users of wheat, especially durum wheat. Even if pasta producers have good technical equipment and skilled staff with appropriate know-how, it is very hard to compensate for the deficits of lower grades of wheat. For this reason, the flour improving experts at Mühlenchemie have further enhanced their enzyme compound Pastazym, the release added.
By using Pastazym Plus, pasta and noodle manufacturers can switch to cheaper sorts of wheat if necessary and thus keep their input costs down. Pastazym is a real all-rounder - this economical, high-grade solution 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. Painstaking series of tests conducted by the applications experts from Ahrensburg revealed that when noodles with added Pastazym are cooked, they deliver a bite that is comparable to that of classic durum wheat pasta. It is also possible to increase the product’s tolerance of over-cooking. Added Pastazym also produces dried pasta with greater mechanical stability. These claims were made by the press release.
