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enhances pasta structure & bite even using softer wheat varieties. Our next-generation enzyme cocktail is formulated to incorporate softer wheats. Our Lipase/Phospholipase technology combined with a unique Cellulase works synergistically with the Glucose Oxidase. Catalyses acyl-transfer reactions, introducing covalent crosslinks in proteins.

  • Enhances sensory properties of dry & cooked pasta
  • Firmer bite & improved baking stability
  • Smoother surface structure with less stickiness
  • Cuts cost