Quality pasta and noodles are all about the texture. Consumers want non-sticky pasta with a smooth consistency and mouthfeel. And that’s exactly what we help you achieve with our proven enzymes and expertise.
With our enzyme solutions you can create pasta and noodles with a lighter texture, elasticity and appetizingly glossy, yellow appearance. What’s more you can achieve it using both hard-and-soft flour.
Now you can produce a non-Durum semolina product with a premium, quality pasta feel; and that most importantly ends up on consumers’ plates – not stuck to the pan.
To create non-sticky pasta and noodles you need a partner that understands the trends driving consumer preference; and knows how to deliver the qualities needed to help you create differentiated products.
For both pasta and noodles, it’s all about creating a smooth, glossy texture with good elasticity.
The ability to create consistently high quality pasta from hard-and-soft flour and non-Durum wheat – without missing a beat.
No-one wants grey pasta and noodles. Instead, you need a product with a vivid color that consumers want to eat.
19 December 2024
11 July 2024
15 May 2024
