Pasta

Soft wheat and hard wheat pasta at their best

Are you trying to get ahead of other pasta manufacturers?

Enzyme compounds from Mühlenchemie’s Pastazym range make it possible to produce quality spaghetti, penne & Co. from bread flours.

Do you produce pasta flour at your mill, or are you a pasta manufacturer yourself? Get to know our products. We will be pleased to advise you on the spot.

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

Our Pastazym products for mills and pasta manufacturers at a glance

Pasta
ProductActive components Description / effects
PastazymCompounds of enzymes and other active substances• For flour with protein content >10 %
• Enhances the visual and sensory properties of dry and cooked pasta
• Improves cooking characteristics
EMCEdurCompounds of enzymes and other active substances• For weak flour with protein content <10 %
• Enhances the visual and sensory properties of dry and cooked pasta
• Improves cooking characteristics
EMCEpastaCompounds of enzymes and other active substance• For short-mixing dough preparation systems and / or composite flour pasta
• Enhances the visual and sensory properties of dry and cooked pasta
• Improves cooking characteristics
EMCEcolorColourants• Enhances visual properties
PastaVitVitamin and mineral premixes• For additional health benefits

We produce increasingly sophisticated ingredients for flour production. At our Stern-Technology Center we develop new solutions.

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