13/08/08 One of the most well-known baking enzymes brand from AB Enzymes will be expanded to meet new demands in the industry.

The global trends are not going by unnoticed by the global baking industry. Grain mills, formulators and commercial bakeries are all facing increased raw material costs, a need for shelf life extension for bread and other baked products and an expectation for innovation and new functional properties. AB Enzymes have responded to these challenges by expanding its longstanding VERON brand with a number of new products.

VERON GMS is a completely new product. VERON GMS was launched to address the painfully felt issue of increasing cost of raw materials. Customers using this product can save up to 30% of their costs in replacing monoglycerides. Oscar Diez, sales development manager Baking Enzymes adds: “VERON GMS improves dramatically the texture properties of bakery goods. It is a natural product and does not need to be labelled like monoglycerides”. AB Enzymes has a patent application pending for VERON GMS.

AB Enzymes recently introduced an exciting enzyme product to reduce or even replace vital wheat gluten in baking formulations. VERON HF is used to replace 50% of the gluten used in a formulation. This enables gluten users to reduce their costs significantly.

Another promising newcomer is VERON HPP, a bacterial protease that makes dough for cookies and crackers smoother and easier to process.

Launched in the spring of this year, VERON S50 improves the dough properties considerably. This product reduces the extension resistance, optimizes the properties of baked biscuits and crackers and enables the biscuit and cracker industry to process commercially available flours (high in protein content). VERON S50 is ideally used to replace Sodium Metabisulphite."

Among the latest and most sought-after developments is VERON Amylofresh, an amylolytic enzyme formulation that extends the shelf life of baked goods while maintaining their fresh taste.

Now a classic, another equally popular member of the VERON family is VERON 191, a highly concentrated fungal xylanase that increases dough volume and vastly improves dough attributes.

Enzyme supplier AB Enzymes has every reason to celebrate: one of the first enzymes in the baking industry, VERON is turning 50 years old this year, while still playing as much of a key role as it did 50 years ago. Since then, VERON has developed into a brand of its own and has become the umbrella for a multitude of special enzymes for baking applications. The company’s enzyme experts put tireless hours into their research and development efforts for new and innovative VERON products.

Our work is very closely aligned with our customers‘ needs,“ says Dr. Gerald Jungschaffer, Business Unit Manager Baking Enzymes at AB Enzymes. „That is why we can develop custom-made solutions that provide progress, best baking results and a higher profitability for our customers,“ he continues.

Enzyme pioneer and company founder, Dr. Otto Röhm, introduced the first enzyme for technical application more than 100 years ago. In 1958 the first enzyme for the milling and baking industry was launched, an amylase product that today bears the well-known brand name VERON. This innovative heritage later produced the company AB Enzymes - a company that has stayed the course insofar as today’s key focus still is on researching new enzyme applications and improving current enzyme properties. In the early seventies AB Enzymes scientists discovered the effects of xylanases in baking. Extensive research finally led to the characterization of xylanases in baking applications and today these multitalents are an integral part of the food industry.