Illustration Pasta

Our multi-enzyme complexes help to optimize food processing and reduce costs.

The products listed here have been tested in our laboratory for their quality and processing characteristics. For further information please contact our consultants.

Pasta products


SternEnzym product

Principle enyzmes in product

Function and effect

Pasta products

Instant Noodles


Lipase, hemicellulase

  • Smoother surfaces
  • Stable when boiled
  • Better appearance and sensory properties of fresh and dried pasta
  • Optimizes colour

Steamed Bread


Multi-enzyme compound (enzymes are customized to suit specific regions and applications)

  • Dough stability
  • Volume yield
  • Surface gloss and colour
  • Colour and structure of the crumb