Our pilot plant helps us to simulate industrial scale production by applying same production process with customers to produce the best pasta&noodles improver for them. We conduct all required analysis with our full equipped labrotory to understand appropriateness of your flour for pasta production.
| COMMERCIAL NAME | EXPLANATION | EFFECT |
|---|---|---|
PASTAMILL |
Enzyme blend for pasta products |
* Extra smooth surface * Stability during boiling * Desired appearance and sensory properties * Improved bite quality |
NOODAMILL |
Enzyme mixture for noodles |
* Improved cooking tolerance
|
Pasta improvers are specialized enzyme-based solutions designed to enhance the quality of pasta, especially when made from soft wheat flours. In markets where durum wheat is limited or costly, pasta improvers help bridge the gap by significantly improving dough strength, elasticity, and cooking tolerance. Our customized solutions bring soft wheat pasta closer to the golden standard of durum pasta, enabling producers to deliver premium-quality products while optimizing costs and raw material flexibility.
Key benefits of pasta improvers:
- - Enhanced dough strength and resilience
- - Improved cooking tolerance and reduced stickiness
- - Better firmness and texture after cooking
- - Reduced breakage during drying and packaging
- - Superior visual appeal and color retention
- - Increased production efficiency and cost savings
