Veron Rye Properties, Molecular Formula, Applications - WorldOfChemicals

Veron Rye Properties

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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