New enzyme for baking industry
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.'
