date:Nov 22, 2012
iver a bite that is comparable to that of classic durum wheat pasta. It is also possible to increase the products tolerance of over-cooking. Added Pastazym also produces dried pasta with greater mechanical stability.
Because, in addition to requiring a firm bite, the consumers purchase decision is crucially affected by product appearance, its improved surface properties and brighter colour ensure that the pasta looks as good as it should. Many countries permit the addition of colourants to pas