Bakery Enzymes - suppliers, manufacturers, exporters



VERON NDL is a xylanase baking enzyme with additional lypolitic activity to improve processing, increase firmness, and achieve a whiter colour. It is used as a processing aid in the first steps of the manufacturing process, in order to increase processing and extrusion, and is deactivated during the high-temperature drying step of dry noodles and pasta.

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Veron Rye

Veron Rye is a dough stabilizing baking enzyme used in cases where high proportions of fibres in rye interfere with the balanced ratio of starch, glutens and pentosans in the dough and reduce baking capacity. This cellulase preparation for rye bread production is used in order to obtain dry and process-ready dough properties, with an excellent fermentation stability. Veron Rye will increase baking volume significantly.

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Stalase 50

Stalase 50 is a fungal alpha amylase. It is a potent, dependable, powerful enzyme complex, obtained from Aspergillus oryzae. It is manufactured by controlled fermentation of Fungi Aspergillus oryzae followed by a sophisticated down stream process of recovery. It catalyses the hydrolysis of alpha-1, 4-glycosidic linkages of polysaccharides to yield dextrins, oligosaccharides, maltose and D-glucose. It has broad substrate specificity.

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VERON 2000

VERON 2000 is a fungal amylase baking enzyme preparation with additional xylanase activities. It is used to produce stable, fluffly dough and voluminous loaves of bread with a soft, elastic crumb. In particular, VERON 2000 is used as a processing aid in the first steps of the baking process and is deactivated during the baking step by the heat of the oven.

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VERON GMS+ achieves the same properties (softness, resiliency, texture) as monoglycerides, but with a different mode of action acting upon the dough components before baking instead of the final bread. Use of this enzyme is much more cost efficient and allows the formulation of “enzyme only” solutions. VERON GMS is a new development for use in yeast raised baked goods using apatent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme.


VEMOZYMЕ L is a lipolytic enzyme preparation produced by deep culture of a specially selected strain producer aspergillus niger. VEMOZYMЕ L is widely used for different food-grade applications mainly in bakery, where it improves crust and crumb structure, and prolongs bread shelf-life.

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SEBake Fresh

SEBake Fresh is a powder enzyme blend used in flour, pre-mixes and bread improvers to reduce viscosity of dough gluten/pentosan complexes. SEBake Fresh enhances dough-rising capacity, increases loaf volume, and improves crumb structure.

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Solpect L 30

Solpect L 30 (Pectinases) is a mixture of enzymes, which are widely used in the fruit juice industry where they are widely used to help extract, clarify and modify fruit juices. It help considerably boosting juice yield and processing capacity by a breakdown of cell walls in the liquefaction and maceration and provide an increased percentage of juice yield compared to conventional methods. The amount of free-run juice is increased before further separation starts. It is also useful in the pulp washing process to reduce viscosity in order to avoid the pulp to gelatinise during concentration.

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VEMOZYMЕ GO is a glucose oxidase preparation obtained by submerged fermentation of aspergillus niger and developed especially for bakery applications. VEMOZYMЕ GO catalyses the oxidation of glucose,as the result of this oxidation is gluconic acid and hydrogen peroxide.It is used to strengthen gluten in dough systems.VEMOZYMЕ GO improves dough strength and elasticity,works resistant bagainst the process of freezing and thawing.

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Vemozymе FA

Vemozymе FA is a fungal alpha-amylase enzyme. Vemozymе FA is widely used for improvement of flours used for bakery applications when flours do not have enough alpha amylase.Addition of Vemozymе FA results in good crumb structure and high volume, due to the continuous production of low molecular weight dextrins.Vemozymе FA is inactivated during the baking process.

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