Pastazyme 8520. System for improving overall pasta quality.,United States Pastazyme price supplier

Pastazyme 8520

DESCRIPTION

Pastazyme 8520 is a system of Enzymes for improving overall pasta quality.

The Pastazyme 8520 addition increases the formation of amylose-lipid complexes, which change the starch fraction of pasta. These complexes inhibit the swelling of starch granules during cooking, resulting in a firmer product.

Besides Pastazyme 8520 can increase the gluten strength in flour-water dough. The strengthened gluten can improve the quality of pasta.

APPLICATION

Pastazyme 8520 can be used for pasta and noodles which are made from non durum Wheat Flour or pasta from poorer quality wheat flour.

EFFECTS

• Reduces the speckles of the raw noodle or sheets.
• Improves the brightness and color of raw noodles or dough sheets during processing
• Reduce the oil uptake of fried instant noodles
• Increases firmness of noodles and pasta based on wheat flour
• Reduces the stickiness of overcooked pasta or noodles
• Increases the overcooking tolerance
• Increases brightness of cooked noodles
• Increases the whiteness of white salted noodles
• Reduces the drying time of dried pasta products

PRODUCT CHARACTERISTICS

Pastazyme 8520 is a free-flowing, non dusting, agglomerated powder.

Pastazyme 8520 is available in 25 kg fiber drums.

DOSAGE

Pastazyme 8520 can directly be added to flour.

Recommended dosage is 6g to 40g per 100kg flour (60 - 400 ppm). The optimum dosage should be determined through trials.

STORAGE

Pastazyme 8520 must be stored in closed containers at temperatures under 25°C.