Cereal Enzymes – Pasta

Cereal Enzymes – Pasta and Noodles

Fungal Protease: Bakezyme PPU 9500 Softening strong gluten, increases dough extensibility and improves machinability.
Bacterial Protease: Bakezyme B 500 Improves rheological properties and dough machinability.
Papain: Collupulin Softening strong gluten flour and improves machinability.