CRV NOODLE IMPROVER is a purified lipase enzyme from Themormyces lanuginosus produced by submerged fermentation of a genetically modified Aspergillus Oryzae microorganism.

It can be used for wheat flour-based pasta and noodle products. It reduces the speckness of the dough and increase the color stability of the noodles and pasta during dough sheeting or extrusion and the finished product. Noodles and pasta treated with Spectra Improver will increased firmness, reduce stickiness and increased cooking tolerance against over-cooking. Cooked noodles and pasta have a brighter surface and more color stability. Use 0.4% of base on wheat flour.

The product is developed to resist light mechanical effects. However, excessive mechanical wear and tear or crushing of the granules may create dust. All spills even small spills should be removed immediately. Large spills of granulate should be gently shoveled into plastic-lined containers. Use respiratory protection. Small spills and with water (avoid splashing). Vacuum cleaners and central vacuum systems should be equipped with HEPA filters.

The active components of Spectra Improver are readily soluble in water at all concentrations that occur in normal usage. However, water solutions will be turbid due to the wheat flour used for standardization of the improver.

Store in a cool, dry place at a maximum temperature of 30 °C.

10 x 1 kg polyethylene bag packed in a corrugated box.