date:Nov 26, 2012
The Pastazym Plus combination of enzymes and active ingredients, a new offering by flour improver Mhlenchemie, enhances the quality of pasta made from both hard and soft wheat.
According to a press release issued by the company, this produces appreciable cost savings and makes manufacturers less vulnerable to commodity market swings. The multifunctional enzyme compound also has the advantage of making the surface of the dried pasta look better and giving it greater mechanical stability. If perm