Innovation meets taste in non-baked foods! Whether you’re crafting the perfect pasta or whipping up delightful frappes, our enzymatic solutions offer a revolution in flavor, texture, and quality. Dive into the world of culinary possibilities as we explore how enzymes enhance the sensory experience and elevate your creations to new heights.
Bake Plus Pasta
For all Pasta varieties
Bake Plus Pasta is a multipurpose blend of enzymes formulated to enhance the properties of both dough and Pasta giving them enhanced taste and texture, reduced cooking time & extended shelf life.
BENEFITS:
Improved Dough Handling: Helps break down complex carbohydrates and proteins in the flour, making the dough more manageable. This improves the dough’s elasticity, making it easier to knead and shape.
Enhanced Texture: Contributes to the formation of gluten, which gives pasta its structure and texture. They help develop the gluten network, resulting in pasta that is firm yet tender when cooked.
Increased Cooking Tolerance: Helps pasta retain its shape and texture during cooking. They prevent the pasta from becoming too soft or mushy by controlling the breakdown of starches.
Reduced Cooking Time: Facilitates the hydration of starch molecules, which can help reduce the cooking time of pasta. This is particularly useful in commercial settings where efficiency is important.
Improved Nutritional Profile: Aids in the breakdown of complex nutrients in the flour, making them more accessible to the body during digestion. This can enhance the nutritional value of pasta by increasing the bioavailability of nutrients.
Consistency in Production: Contributes to uniformity in pasta production by ensuring consistent dough quality and cooking characteristics batch after batch. This is essential for maintaining product quality and meeting consumer expectations.
Bake Plus Frappe
For Frappe
Gives better density & smoothness.
