Enzymes – Pasta
Pasta comes in different shapes and sizes, however, consistent quality remains an important quality parameter. Anchor Yeast can assist with tailor made solutions to ensure that the right plasticity and physical nature of the dough is achieved and that the final product conforms to the quality in terms of the colour, physical properties eg. Mechanical strength, translucency and resistance to disintegration upon cooking (boiling in water).
Contact Us
For more information, contact:
Anchor Yeast Call Centre 0860 105 135 (SA only) / +27 11 248 8200 / bakery@anchor.co.za