Pasta and Noodles
AB Enzymes has developed an enzymatic solution to be used in cereal food applications such as non-durum pasta and noodles, which are a very popular food in many parts of the world. These products demonstrate one of our innovations in the non-baking area. The use of enzymes helps overcome the natural quality variations of the raw material, especially in those parts of the world where standard wheat flour instead of durum is used. The processing/extrusion of the products can also be improved.
The best enzyme for the best purpose
Enzymes used in pasta and noodles are used as processing aids in the initial steps of the manufacturing process and are deactivated during the high-temperature drying step in the production of dry noodles and pasta.
VERON® N Xylanase used for the treatment of noodle products to improve processing, increase firmness and reduce oil absorption in instant noodles.
VERON® NDL Xylanase product similar to VERON® N with additional lipolytic activity to improve processing, increase firmness and achieve a whiter color.
Individual Enzyme Solutions For Individual Requirements
Our enzyme solutions are highly customizable. If you're not able to find a product that fits your needs, just contact us and we'll find it together.