date:Nov 26, 2012
at, especially durum wheat. Even if pasta producers have good technical equipment and skilled staff with appropriate know-how, it is very hard to compensate for the deficits of lower grades of wheat. For this reason, the flour improving experts at Mhlenchemie have further enhanced their enzyme compound Pastazym, the release added.
By using Pastazym Plus, pasta and noodle manufacturers can switch to cheaper sorts of wheat if necessary and thus keep their input costs down. Pastazym is a real all-