PASTA AND NOODLE SOLUTIONS

As Mirpain, We are ready to solve your pasta&noodle product problems with our perfect enzyme mixes which are prepared on your demand. These tailor made highly effective improvers have plenty of advantages for your pasta and noodles.

COMMERCIAL NAME

DESCRIPTION

EFFECT

PASTAMILL

Enzyme blend for pasta products

* Extra smooth surface
* Stability during boiling
* Desired appearance and sensory properties
* Advanced biting quality

NOODAMILL

Enzyme blend for noodles

* Optimized color
* Enhanced dough flexibility & elasticity
* İmproved cooking tolerance

Benefits of pasta & noodle improvers use;

  • Reduces cooking losses & stickiness
  • Improves cooking tolerance
  • Advences bite quality
  • Improvers elasticity and chew ability
  • Enhances color and brightness
  • Eliminates the cracking problem for dried and cooked product
  • Increase surface firmness

Our pilot plant helps us to simulate industrial scale production by applying same production process with customers to produce the best pasta&noodles improver for them. We conduct all required analysis with our full equipped labrotory to understand appropriateness of your flour for pasta production.