Illustration Pasta

Our multi-enzyme complexes help to optimize food processing and reduce costs.

The products listed here have been tested in our laboratory for their quality and processing characteristics. For further information please contact our consultants.

Pasta

Application

SternEnzym Product

Principal Enzymes

Function and Effect

Pasta

Pasta
Instant noodles

Pastazym

Lipases, hemicellulases
  • Smoother surfaces
  • Stability to boiling
  • Better appearance and sensory properties of fresh or dried pasta
  • Optimizes colour

Steamed noodles Steamed bread

Tigerzym

Multi-enzyme compound (enzymes are customized to suit specific regions and applications)
  • Dough stability
  • Volume yield
  • Surface gloss and brightness
  • Brightness and structure of the crumb