Pasta tends to stick together quickly if it is cooked or kept hot too long. This has been an issue which many restaurants and companies in food service face. Now, Mühlenchemie’s has a developed a new enzyme system called Pastazyme PD that ensures excellent cooking stability of the pasta even under extreme conditions. It ensures uniformly high quality in spite of long standing times and frequent re-heating of the pasta. Further, the Pastazym PD is classified as a clean-label product and does not require adjustment of the label declaration.
Leave a Reply