date:Jan 28, 2014
nd the equipment used in production are as various as the shapes and colours of the resulting noodles.
In order to enhance the quality of pasta made from hard or soft wheat, or mixtures of the two, manufacturers have to take numerous parameters into account, Mhlenchemie said. For example, the specific use of enzyme systems, ingredients or additives can improve the bite of the products, reduce their stickiness, cooking losses and breakage, or adjust the colour of the pasta. In Mhlenchemies new p