FLOURZYME® for NOODLE CORRECTORS

FLOURZYME® for NOODLE CORRECTORS

FLOURZYME® for NOODLE CORRECTORS

FLOURZYME® for NOODLE CORRECTORS

Back to products

FLOURZYME® for NOODLE CORRECTORS

No-bake Improve colour + 0

Overview

OVERVIEW: Solutions that will help the noodles flour market to reach excellent product performance in noodle applications and meeting local customer preferences. These solutions are best suited for fresh noodles applications, dried noodles applications and instant noodles applications.

BENEFITS:

Better colour and brightness in noodles, especially after drying and boiling with an observation time of 24 hours.
Less stickiness when boiling and cooking.
Better bite to reach satisfying eating qualities.
Lower cooking losses.
Avoid appearance issues like specks and cracks during the drying process.

PRODUCT LIST:

NT101
402
403 Concentrate
405
NOOD
NT202
RNT201

Usage

1. NT101 – 0.04 – 0.08% on flour weight (Flour Mill)

2. 402 – 0.05 – 0.08% on flour weight (Flour Mill)

3. 403 – 0.03 – 0.05% on flour weight (Flour Mill)

4. 405 – 0.03 – 0.1% on flour weight (Flour Mill)

5. NOOD – 0.3 – 0.5% on flour weight (Industrial)

6. NT202 – 0.2 – 0.4% on flour weight (Industrial)

7. (LIANGMEI ENZYME (H)) RNT201 – 0.2 – 0.5% on flour weight (Industrial)

Usage

1. NT101 – 0.04 – 0.08% on flour weight (Flour Mill)

2. 402 – 0.05 – 0.08% on flour weight (Flour Mill)

3. 403 – 0.03 – 0.05% on flour weight (Flour Mill)

4. 405 – 0.03 – 0.1% on flour weight (Flour Mill)

5. NOOD – 0.3 – 0.5% on flour weight (Industrial)

6. NT202 – 0.2 – 0.4% on flour weight (Industrial)

7. (LIANGMEI ENZYME (H)) RNT201 – 0.2 – 0.5% on flour weight (Industrial)