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VERON® Oxibake

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.

Brand: VERON (18 products)

Functions: Dough Strengthener, Enzyme

Labeling Claims: Halal, Kosher

Certifications & Compliance: FSSC 22000, GMP, Generally Recognized As Safe (GRAS), Halal, Hazard Analysis Critical Control Point (HACCP), ISO 22000, ISO 50001, ISO 9001, Kosher

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AB Enzymes holds a patent for the use of transglutaminase in bakery applications. This enzyme cross-links the gluten proteins and improves the dough consistency. Dough-strengthening enzymes are used as processing aids: they produce their effect in the initial steps of the baking process and are deactivated by the oven’s heat during baking.

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