New enzyme for baking industry

Related tags Baking Ab enzymes

As German enzyme company AB Enzymes celebrates the 30th birthday of
its baking enzyme line xylanase, the company has marked the moment
with the launch of two new products in the Veron family.

As German enzyme company AB Enzymes celebrates the 30th birthday of its baking enzyme line xylanase, the company has marked the moment with the launch of two new products in the Veron family.

Veron ESL (Extended Shelf Life), a amylolytic enzyme preparation, builds on the company's current Veron Anti enzyme and offers an average gain of three days additional freshness, said AB Enzymes on Tuesday.

In addition, the product 'markedly improves the rheological properties of Veron ESL', added the company.

'Doughs are perceptibly less stickty and have better elasticity properties. The new development preparation can be used even more universally,'​ said the German firm.

Next up, Veron Rye, targetted at baking goods containing rye. According to the company this latest cellulase preparation improves the quality of dough as well as the gas-preserving abilities. The fermentation tolerance of baked goods containing high amounts of rye four is also improved, said the company.

'The preparation produces dry doughs and increases baking volume significantly. It also has increased dough yield by 2 - 3 per cent,'​ said AB Enzymes.

Not forgetting the long track record of their xylanase product line, Dr. Wolfgang Braun,the company's managing director said: ' It's our pioneering spirit that drives us forward in developing new xylanase combination products. We are able to meet the demands of the world's baking industry by tailoring our innovative products to its specific needs.'

Related products

show more

Healthy, delicious and sustainable

Healthy, delicious and sustainable

Döhler – Natural Food & Beverage Ingredients | 02-Nov-2022 | Technical / White Paper

Develop innovative, plant-based dairy applications to meet the growing demands of consumers around the world! We understand the individual challenges of...

Alternative dairy innovation

Alternative dairy innovation

Lallemand Bio-Ingredients | 21-Oct-2022 | Technical / White Paper

Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.

Enhancing freeze-drying survival rate

Enhancing freeze-drying survival rate

Angel Yeast – Fermentation Nutrition | 02-Sep-2022 | Technical / White Paper

Angel Yeast has concluded that nucleic acids in yeast extract have significant positive effect on improving the biomass and survival rate of Lactobacillus...

Food ingredients from Cambridge Commodities

Food ingredients from Cambridge Commodities

Cambridge Commodities | 31-Aug-2022 | Product Brochure

At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke...

Related suppliers

Follow us

Products

View more

Webinars