date:Nov 22, 2012
gh prices and limited supplies of raw materials are making life difficult for the users of wheat, 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.
By using Pastazym Plus, pasta and noodle manufacturers can switch to cheaper sorts of wheat