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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.
VERON 292 is concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, soft and fine crumb structure.It is used to produce stable, fluffy dough and voluminous loaves of bread with a soft, elastic crumb. VERON 292 is typically used as a processing aid in the first steps of the baking process.
VERON 393 is a concentrated xylanase baking enzyme used to impart dry and stable dough properties, even when using high dosages. It delivers high baking volume and improved performance in retarded and frozen doughs. VERON 393 is used to produce stable, fluffy dough and voluminous loaves of bread with a soft and elastic crumb.
VERON AX is a fungal amylase baking enzyme used to obtain dry and stable dough properties, and high baking volume. It can produce stable, fluffy dough and voluminous loaves of bread with a soft, elastic crumb. VERON AX is typically 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.
VERON Amylofresh is an economic Amylase preparation for improved freshness of baked goods (e.g. bread, donuts, brioche) by improving crumb softness and creating a “freshly baked” mouth feel. It has demonstrated good performance in sweet baked goods such as donuts, muffins, sponge cakes and croissants to name but a few.
VERON ESL is a classical Alpha amylase product with xylanase activities to obtain improved crumb softness in yeast raised baked goods. By this VERON ESL improved dough properties, a better crumb softness and a high baking volume are achieved.
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.
VERON HF is also suitable as a partial or full gluten replacement, which allows for potential cost savings without compromising on the dough stability. VERON HF is Xylanase/Cellulase preparation with additional transglutaminase activity, which shows extraordinary good performance in mixed flour systems with rye flour and fibre components. It provides dry, fluffy and stable dough and gives an improved bread shape.
VERON HPP is typically used to manufacture long life confectionery products. In biscuit and cracker-production VERON HPP provides reduced dough resting times, with improved dough extensibility and dough handling The final products have an improved quality, e.g. pleasant brown colour, smooth surface, round edges and products of the desired packaging size and weight.
VERON Hyperbake-T is our powerful dough strengthening lipase preparation, which is used to create a dough stabilizing and improvement effect in bread improvers and allows for “enzyme only” formulations. Using VERON Hyperbake-T allows creation of more economic and competitive bread improver formulations. VERON Hyperbake-T ensures dry and fluffy doughs with excellent machinability, improved dough and fermentation stability. The baking volume also significantly increases and the crumb shows an attractive regular pore structure and brighter colour.
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