Enzyme cuts the cost of wheat

Flour improving specialist Mühlenchemie's new enzyme compound Pastazym Plus has been designed to enhance the quality of pasta and deliver cost savings - irrespective of wheat quality.

As supplies of durum wheat become more limited and prices more volatile, Mühlenchemie's new Pastazym Plus combination of enzymes and active ingredients gives manufacturers more flexibility in their choice of raw materials as it enhances the quality of pasta made from both hard and soft wheat.

The multifunctional enzyme compound also improves the appearance of the surface of the dried pasta and gives it greater mechanical stability, according to Mühlenchemie.

The manufacturer also claims that colourants and vitamins can safely be added to the dough in one easy operation to produce, for example, a rich yellow shade.

Pastazym Plus enables pasta and noodle manufacturers to switch to cheaper sorts of wheat if necessary and keep their input costs down. It can be used with hard or soft wheat or blends of the two. Soft wheat pasta can be made to display authentic 'al dente' characteristics. It is also possible to increase the product's tolerance to over-cooking and increase its mechanical stability, according to Mühlenchemie.

Contact: Mühlenchemie