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German Firm Introduces Enzyme Compound That Allows Bakers To Use Cheaper Wheat

November 26, 2012: 12:00 AM EST
A German company that specializes in techniques for improving flour has introduced an enzyme compound that allows pasta manufacturers to use cheaper sources of wheat than durum. Mühlenchemie’s Pastazym Plus is formulated to improve the quality of pasta made from both hard and soft wheat, according to a FoodNavigator.com report. The company says the new multifunctional enzyme compound makes the surface of dried pasta look better and gives it greater mechanical stability.
"Mühlenchemie’s Pastazym Plus, an offering for enhancing quality of pasta", FnBnews.com, November 26, 2012, © Food & Beverage News
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