Noodles & Pasta
This range demonstrates AB Enzymes innovation in the non-baking arena. The enzymes for noodles and pasta improve product quality and provide greater cost savings.

The range includes:

VERON^® NDL
A xylanase preparation with additional genetically modified lipolytic activity for the treatment of wheat flour-based noodle products and pasta. The xylanase is obtained from specific cultures of Aspergillus niger.

Flours treated with VERON^® NDL during the noodle manufacturing process, provide an end product that:
  » Is whiter with reduced speckiness
  » Is firmer (increased "bite") in cooked noodles and pasta
  » Has better cooking tolerance and reduced stickiness
  » Shows better colour stability of the fresh undried noodles
  » Has less oil absorption in deep-fried instant noodle process