VERON 393 Properties, Molecular Formula, Applications - WorldOfChemicals

VERON 393 Properties




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.

Chemical Properties