Mühlenchemie optimizes pasta production

by World Grain Staff
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AHRENSBURG, GERMANY — Mühlenchemie said on Nov. 19 that its new Pastazym Plus combination of enzymes and active ingredients enhances the quality of pasta made from both hard and soft wheat.
This produces appreciable cost savings and makes manufacturers less vulnerable to commodity market swings. Mühlenchemie noted that the multifunctional enzyme compound also has the advantage of making the surface of the dried pasta look better and giving it greater mechanical stability. If permitted in the country of destination, colorants and vitamins can be added to the compounds. They can be added safely to the dough in one single, easy operation to produce, for example, a rich yellow shade.
The global market for pasta and noodles is growing strongly. Above all, instant noodles and convenience products are becoming increasingly popular. Mühlenchemie noted that extremely volatile commodities markets, high 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, Mühlenchemie said its flour improving experts have further enhanced their enzyme compound Pastazym.
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-rounder - this economical, high-grade solution lends itself to a wide range of applications and doughs using hard or soft wheat or blends of the two. By using Pastazym Plus it is possible, for example, to make soft wheat pasta that displays authentic “al dente” characteristics. Painstaking series of tests conducted by the applications experts from Ahrensburg revealed that when noodles with added Pastazym are cooked, they deliver a bite that is comparable to that of classic durum wheat pasta. It is also possible to increase the product’s tolerance of over-cooking. Added Pastazym also produces dried pasta with greater mechanical stability.
Because, in addition to requiring a firm bite, the consumer’s purchase decision is crucially affected by product appearance, its improved surface properties and brighter color ensure that the pasta looks as good as it should. Many countries permit the addition of colorants to pasta products. For this purpose, special varieties are available which have been modified with vitamins that dye the pasta and/or colorants, to produce the rich yellow reminiscent of classic durum pasta. Enzymes and color components can be worked into the dough via the feeder in one single operation, for appreciable savings in time and cost and fewer mistakes. Mühlenchemie noted it can respond to customers’ individual wishes and adjust colors, concentration and final dosage accordingly.