More firmness, less stickiness
A firm bite and chewy texture is key to consumers’ enjoyment of many pasta and noodle dishes. Extruded pasta is traditionally made from high-quality durum wheat. That leads to firm, non-sticky products. Formulating with lower-quality soft or hard wheat flours or semolina can lead to a softer texture and lower cooking tolerance. With Noopazyme® your customers can overcome these challenges. Which means their customers can cook spaghetti to al dente perfection and make udon soup with a satisfyingly chewy bite.