Products

VERON® 191 ia s Concentrated fungal xylanase produces high baking volume and improved dough properties.

VERON® 292 ia s Concentrated xylanase for dough extensibility, high baking volume even at low dosages, improved break-and-shred, and soft and fine crumb structure.

VERON® 393 ia s Concentrated xylanase for dry and stable dough properties even when using high dosages, high baking volume and improved performance in retarded and frozen doughs.

VERON® Special ia s Bacterial xylanase product. Excellent baking performance and dough properties are obtained in combination with fungal amylase VERON® M4.

VERON® RL ia s Concentrated bacterial xylanase. Performance similar to VERON® Special.

VERON® 2000 ia s Fungal amylase preparation with additional xylanase activities.

VERON® AX ia s Fungal amylase product with fungal xylanase activity to obtain dry and stable dough properties in addition to high baking volume.

VERON® SX ia s SX Fungal amylase preparation with additional bacterial xylanase activity for excellent baking volume and extraordinarily soft crumb structure.

VERON® Oxibake serves as a natural oxidizing system, cross-linking the protein network by creating additional disulfide links. Doughs made with VERON® Oxibake have increased dough elasticity and show increased fermentation tolerance. Products with a surface cut, such as French baguettes or German rolls, show a nice burst and open cut when baked with VERON® Oxibake.

VERON® TG serves as a strong protein cross-linking enzyme. Unlike the action of oxidases, that of transglutaminase is irreversible. Doughs with transglutaminase have increased dough elasticity and show increased fermentation tolerance.

VERON® MAXIMA ia s provides your baking products with unique characteristics for a long lasting and complete freshness experience. There are no limits in applying VERON® MAXIMA for the development of premium fresh-keeping products for the baking industry. Our new maltogenic amylase can be used without dosage limitations. The ratio of resilience to softness has been improved in an unprecedented way. This flexibility opens endless possibilities to control the softness and quality of baked goods without losing resilience.

VERON® 1000 ia s Bacterial alpha-amylase for the sensory and textural modification of crumb.

VERON® AC ia s Alpha-amylase for the regulation of gassing and acceleration of fermentation properties – strong in combination with maltogenic amylases.

VERON® BA ia s Concentrated bacterial amylase for improvement of crumb softness, moistness and texture.

VERON® Soft+ ia s Classic amylase solution for crumb softness without compromising resiliency.

VERON® ESL ia s Classic bacterial amylase solution to obtain improved crumb softness in yeast-raised baked goods.

VERON® Amylofresh ia s Economic maltogenic amylase complex for short-shelf-life applications with improved crumb softness and “freshly baked” mouthfeel.

VERON® MAC ia s Maltogenic amylase to improve long term shelf life and resiliency of yeast-raised goods.