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