Pasta represents the Italian way of life like nothing else. This national dish, originally from Naples, has long since become a global export hit. The traditional raw material for the production of pasta is durum wheat semolina. But only a fraction of the pasta produced worldwide can be made from Triticum durum. Many pasta manufacturers resort to bread wheat (Triticum aestivum), i.e. either hard or soft wheat or mixtures of both. Mühlenchemie’s Pastazym series enables you to optimize the wheat flours normally used in the production of bread and rolls in such a way that they have good pasta properties too.
- Better firmness of the cooked pasta
- Improved cooking stability
- Smoother surface structure
- More intensive colour