Stronger Dough. Better Texture. Superior Pasta Quality.
Enhance the strength, elasticity, and processing stability of pasta and noodle dough with tailor-made enzymes designed for consistent, high-performing results.
Just the challenge!
Global pasta demand continues to rise, while the supply of high-quality durum wheat remains increasingly unstable and expensive. Blending or replacing durum with soft wheat offers cost advantages, but typically reduces colour, texture, firmness and cooking stability.
At Quattro Enzyme Solutions, we aim to bridge this gap. Our enzyme technology gives pasta producers the ability to use a wider range of wheat — without compromising on consumer-expected quality. A cost-effective way to keep pasta colour, shape and texture at the highest level.
Pasta and noodle production demands precision. The ideal dough must be strong, elastic, smooth, and robust enough to withstand high-pressure extrusion, sheeting, cutting, and drying — without cracking, weakening, or breaking during production or cooking.
Yet raw flour variation, protein differences, and process conditions can disrupt this balance.
Quattro’s enzyme systems give producers a reliable way to achieve consistent dough behaviour while improving the texture, firmness, and cooking stability of the final product.
Our solutions help you:
- Improve dough strength
- Increase dough elasticity and extensibility
- Enhance firmness and bite after cooking
- Reduce stickiness and surface defects
- Optimize processing during sheeting, extrusion, and drying
Our tailored enzyme solutions help you produce high-quality pasta and noodles from a broader range of wheat types — even non-durum — while improving texture, bite, colour and processing stability.
Tailor-made solutions for great products
Pasta and noodles require a delicate balance between protein functionality, starch behaviour, and water binding. Enzymes are uniquely capable of fine-tuning these interactions — naturally and precisely. Our pasta and noodle solutions are precision enzyme blends, created specifically for your flour composition and production process. They improve dough functionality and end-product performance — especially when working with non-durum wheat.
Our enzyme solutions improve:
Gluten network formation
Stronger, more elastic dough.
Water absorption
Better hydration and processing stability.
Dough extensibility
Smoother sheeting and reduced tearing.
Protein and starch interaction
Improved cooking tolerance and bite.
Drying stability
Reduced breakage and more uniform product quality.
This ensures superior results in both production efficiency and final product performance.
Benefits for your production
- Smoother processing: improved dough handling and extrusion, even when flour quality varies.
- Cost efficiency: consistent pasta quality while using more affordable wheat types.
- Superior pasta quality in texture & shape: better bite, firmness and shape retention after cooking.
- Colour: More brightness and a clean, appealing appearance, even with soft wheat.
- Reducing cooking loss: less starch loss during cooking, resulting in reduced stickiness.
- Improved consumer experience: firmer bite, enhanced mouthfeel and longer shelf life.
Designed for your market
Asian noodles (such as ramen, udon or egg noodles), traditional European pasta, instant noodles, premium durum-based products — each category requires its own performance profile. That’s why QES doesn’t offer a standard enzyme solution. We create tailor-made blends built around your specific requirements.
Our process includes:
- Flour & process analysis — understanding protein quality, target texture, and equipment setup.
- Custom formulation — selecting and combining enzymes based on your product type and performance goals.
- Pilot testing — validating performance in your line or via EBIC and our application facilities.
- Optimisation & support — fine-tuning dosage, process parameters, and quality consistency over time.
This hands-on, collaborative approach ensures that your pasta or noodle product not only meets standards — but outperforms them.
The science behind better pasta
Our enzyme systems optimise how starch and proteins behave in pasta dough. This leads to:
- stronger protein networks, supporting firmness and elasticity
- improved water absorption for stable extrusion and drying
- better dough extensibility, giving smoother sheeting
- enhanced cooking tolerance with reduced stickiness
- improved visual appeal and uniformity
Suprior pasta quality 1 Better texture & shape retention
Superior pasta quality 2: colour Achieving a bighter appearance
Why pasta & noodle producers choose Quattro
Quattro Enzyme Solutions is built on the four pillars that define everything we do — offering unique advantages for pasta and noodle manufacturers.
Knowledge
Decades of enzyme expertise in dough, fermentation, and freshness functionality.
Agility
Fast development, quick sampling, and rapid implementation — from test batch to full production.
Smart Sourcing
Full independence from producers ensures that every enzyme in your blend is chosen purely for performance and value.
Partnership
We stand alongside your team from concept to implementation, supporting trials, training, and optimisation.
Being part of the Sonneveld Group and Orkla family, QES has access to advanced research facilities and a strong international network. This ensures that every solution is validated under real-world conditions before scaling up.
Independent by nature. Better by design.
So let’s improve pasta & noodles together
Whether you want stronger dough, smoother processing, better cooking tolerance, or improved product consistency, we can help.
Our enzyme experts will work with you to design a solution that fits your flour, equipment, and market requirements.