date:Nov 22, 2012
Volatile prices and limited supplies of durum wheat (triticum durum) make life difficult for manufacturers aiming to produce top quality pasta. The new Pastazym Plus combination of enzymes and active ingredients from flour improver specialist Mhlenchemie enhances the quality of pasta made from both hard and soft wheat. This produces appreciable cost savings and makes manufacturers less vulnerable to commodity market swings.
The multifunctional enzyme compound also has the advantage of making t